Moong Matar Kebab Recipe: Green Lentil and Peas Kebab
Indulge in the delectable flavors of Lucknowi cuisine with our Moong Matar Kebab recipe, a delightful appetizer that promises to impress your guests with its vibrant taste and rich texture. These green lentil and pea kebabs are not only high in protein but also packed with the freshness of mint and spices, making them a perfect addition to your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Whole) | 1 cup |
| Green Peas (Matar) | 1 cup |
| Green Chillies | 3, finely chopped |
| Onion (chopped) | 1 |
| Gram Flour (Besan) | 2 ½ tablespoons |
| Mint Leaves (Pudina) | 1 tablespoon, chopped |
| Garlic | 1 teaspoon, minced |
| Ginger | ½ teaspoon, minced |
| Coriander Leaves (Dhania) | 2 tablespoons, chopped |
| Cumin Powder (Jeera) | ½ teaspoon |
| Garam Masala Powder | ½ teaspoon |
| Salt | To taste |
| Sunflower Oil | For deep frying |
Nutritional Information (per serving)
| Nutritional Element | Amount |
|---|---|
| Calories | Approximately 130 |
| Protein | 5g |
| Carbohydrates | 20g |
| Dietary Fiber | 4g |
| Fat | 4g |
Preparation Time
| Activity | Duration |
|---|---|
| Preparation | 60 minutes |
| Cooking | 15 minutes |
| Total | 75 minutes |
| Servings | 15 |
Instructions
To create these mouthwatering Moong Matar Kebabs, follow these step-by-step instructions:
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Soak the Lentils: Start by soaking the green moong dal in ample water for at least one hour, allowing them to soften and absorb moisture.
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Prepare the Peas: In a saucepan, bring water to a boil and add the green peas. Cook until they are tender, then drain them thoroughly. Spread the peas onto a kitchen towel to absorb any excess moisture.
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Grind the Mixture: After straining the soaked lentils, transfer them to a grinder jar along with the boiled green peas and chopped green chilies. Grind this mixture into a coarse batter, ensuring it is thick and free from excess water.
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Combine the Ingredients: In a large mixing bowl, add the ground mixture, along with the chopped mint leaves, coriander leaves, minced garlic, minced ginger, chopped onion, cumin powder, garam masala powder, gram flour (besan), and salt. Mix everything thoroughly until all the ingredients are well incorporated.
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Heat the Oil: In a heavy-bottomed pan, heat enough sunflower oil for deep frying. Ensure that the oil is hot enough to fry the kebabs without them soaking in excess oil.
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Shape the Kebabs: Wet your palms with a cup of water to prevent the batter from sticking. Take a lemon-sized portion of the mixture and gently shape it into a round ball. Flatten it slightly between your palms to form a kebab.
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Fry the Kebabs: Carefully place the shaped kebab into the hot oil. Repeat the process for the remaining batter, ensuring not to overcrowd the pan. Fry the kebabs over low heat to ensure they are cooked thoroughly inside and golden brown outside, turning them occasionally for even cooking.
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Drain Excess Oil: Once the kebabs are perfectly fried, transfer them to a plate lined with tissue paper to absorb any excess oil.
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Serve: Present your delightful Moong Matar Kebabs hot, accompanied by a refreshing Pudina Chutney for dipping, making them an exquisite starter for your house parties or gatherings.
Cooking Tips
- Spice Level: Adjust the number of green chilies according to your spice preference; you can also substitute them with milder peppers for a less spicy kebab.
- Batter Consistency: Ensure the batter remains thick to hold its shape while frying. If it appears too runny, you can add a little more gram flour.
- Serving Suggestions: These kebabs pair wonderfully with a tangy yogurt dip or a fresh salad on the side.
Enjoy your culinary journey with these vibrant Moong Matar Kebabs, where every bite is a blend of flavors and textures that will leave your guests asking for more!
