Dal and Vegetable Kebab Recipe
A delightful fusion of dal (lentils) and vegetables, these Dal and Vegetable Kebabs are a perfect vegetarian appetizer. Packed with protein-rich chickpeas, hearty potatoes, and vibrant vegetables, they’re a nutritious choice for a snack or party treat. Infused with aromatic spices like cumin, turmeric, and chaat masala, these kebabs offer a burst of flavor in every bite. Whether served with a refreshing mint chutney or enjoyed with a hot cup of filter coffee, these kebabs are sure to be a crowd-pleaser. Let’s dive into the steps for making this delicious treat.
Ingredients
| Ingredient | Quantity |
|---|---|
| Kabuli Chana (White Chickpeas) – soaked & cooked | 1/4 cup |
| Black Eyed Beans (Lobia) – soaked & cooked | 1/4 cup |
| Kala Chana (Brown Chickpeas) – soaked & cooked | 1/4 cup |
| Carrot (Gajjar) – finely chopped | 1 |
| Green Bell Pepper (Capsicum) – finely chopped | 1 |
| Potato (Aloo) – boiled and mashed | 1 |
| Onion – finely chopped | 1 |
| Whole Wheat Brown Bread | 1 slice |
| Mint Leaves (Pudina) – small bunch | 1 small bunch |
| Garlic – grated | 3 cloves |
| Lemon – juice | 1 |
| Salt | To taste |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Cumin powder (Jeera) | 1/2 teaspoon |
| Chaat Masala Powder | 1 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Sunflower Oil | As needed (for brushing) |
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Total Time: 75 minutes
Servings: 4
Cuisine: Indian
Course: Appetizer
Diet: Vegetarian
Instructions
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Soaking and Cooking the Dal:
- Begin by soaking the Kabuli Chana (white chickpeas), Black Eyed Beans (lobia), and Kala Chana (brown chickpeas) in water for 8 hours.
- After soaking, cook the beans and chickpeas in a pressure cooker for about 2 whistles. Let the pressure release naturally. Drain any excess water and mash the beans coarsely using a food processor or a hand blender.
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Prepare the Bread:
- Take a slice of whole wheat brown bread and grind it in a mixer until it becomes fine breadcrumbs.
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Chop the Vegetables:
- Finely chop the carrot, green bell pepper, onion, and mint leaves. Grate the garlic and set everything aside.
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Mixing the Ingredients:
- In a large mixing bowl, combine the mashed dal, boiled and mashed potato, chopped vegetables, garlic, bread crumbs, and mint leaves.
- Add the lemon juice, salt, turmeric powder, cumin powder, chaat masala powder, and red chilli powder. Mix everything well until all the ingredients are thoroughly combined. Taste and adjust the seasoning if needed.
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Prepare the Skewers:
- Take six medium-sized bamboo skewers and soak them in water for an hour. This prevents them from burning while cooking.
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Shape the Kebabs:
- Lightly grease an oven tray with oil and cover it with aluminum foil for easy cleanup.
- Shape the vegetable mixture into kebab cylinders and skewer them onto the soaked bamboo sticks, pressing gently to ensure they hold their shape.
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Refrigerate the Kebabs:
- Place the prepared kebabs on the greased baking tray. Brush them lightly with oil to ensure they cook evenly.
- Refrigerate the kebabs for at least one hour. This helps them firm up and hold their shape while cooking.
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Preheat the Oven:
- Preheat your oven to 180°C (350°F) and allow it to heat up for about 10 minutes.
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Bake the Kebabs:
- Place the kebabs in the preheated oven and bake for about 20 minutes, or until they turn golden brown.
- Keep checking the kebabs to ensure the bottom is cooked and crispy. Once the bottom is crispy, gently turn the kebabs to cook the other side. You can brush them with a little more oil if needed to ensure a crispy texture.
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Final Touches:
- Ensure that all sides of the kebabs are crispy, while the inside remains soft and tender. This is a sign that the kebabs are cooked to perfection.
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Serve:
- Once done, remove the Dal and Vegetable Kebabs from the oven and serve them warm.
- These kebabs are best served with a side of mint chutney and a cup of filter coffee for a perfect tea-time snack or as a delightful appetizer at parties.
Tips for the Perfect Dal and Vegetable Kebab
- Texture: Be sure not to over-mash the dal mixture. It should retain some texture to hold its shape on the skewers.
- Spices: Adjust the spices according to your taste. You can add more chaat masala or red chili powder for extra flavor.
- Oil: While brushing the kebabs with oil, ensure they are lightly coated. Too much oil can cause them to become soggy.
- Vegan Version: To make this recipe vegan, skip the dairy-based ingredients like butter or ghee (if used) and rely on the natural oils.
- Grilling Option: If you prefer a smoky flavor, you can grill these kebabs instead of baking them.
Serving Suggestions
These Dal and Vegetable Kebabs are incredibly versatile and can be served in a variety of ways:
- Mint Chutney: A refreshing mint chutney adds a zesty touch to the kebabs.
- Side Salad: Pair the kebabs with a fresh salad of cucumber, tomato, and onion to balance the richness of the dish.
- Tea-Time Snack: Enjoy these kebabs with a hot cup of masala chai or filter coffee for a delightful snack.
- Party Platter: Arrange the kebabs on a serving platter with your favorite sauces, making them a hit at any party or gathering.
Nutritional Information (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 190 |
| Protein | 6g |
| Carbohydrates | 30g |
| Fat | 6g |
| Fiber | 5g |
| Sodium | 250mg |
| Potassium | 400mg |
| Vitamin A | 300 IU |
| Vitamin C | 20mg |
| Iron | 2mg |
Conclusion
These Dal and Vegetable Kebabs are a wholesome, flavorful treat that brings together the goodness of dal and vegetables in one delectable bite. Whether you’re looking for a healthy appetizer or a fun party dish, this recipe is sure to impress your guests. Easy to make, nutritious, and bursting with Indian flavors, they are a perfect addition to any meal or gathering. Enjoy them with mint chutney for an authentic touch, and savor every crispy, golden bite!
