Moong Dal Ke Kebab Recipe – A Delightful Vegetarian Appetizer
Moong Dal Ke Kebab is a flavorful, protein-packed vegetarian dish that’s both delicious and easy to prepare. Made from green moong dal (whole mung beans) and aromatic spices, this recipe offers a healthy twist to traditional kebabs. Whether you’re hosting a house party or craving a tasty snack, these kebabs are a perfect choice. Serve them hot with fresh onion rings and a side of mint-coriander chutney for a truly delightful experience.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Whole) – soaked overnight | 1 Cup |
| Ghee (Clarified Butter) | 2 Tablespoons |
| Garlic – minced | 5 cloves |
| Black Pepper Powder | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Hung Curd (Greek Yogurt) | 1/2 Cup |
| Salt | To taste |
Preparation Time:
- 15 minutes
Cooking Time:
- 15 minutes
Total Time:
- 30 minutes
Servings:
- 2
Cuisine:
- Indian
Course:
- Appetizer
Diet:
- High Protein Vegetarian
Instructions:
1. Preparing the Moong Dal:
Start by soaking the green moong dal overnight in water. The next day, drain the water from the dal and set it aside in a bowl. Having all your ingredients ready will make the process smooth and efficient.
2. Cooking the Moong Dal:
In a saucepan, heat 1 tablespoon of ghee over medium heat. Add the cumin seeds and allow them to crackle for a few seconds. Once they crackle, add the drained moong dal into the pan. Be sure to drain all excess water from the dal beforehand to avoid any moisture during the cooking process.
3. Adding Spices and Cooking:
Season the dal with salt, black pepper powder, red chilli powder, and garam masala powder. Stir well to coat the dal evenly with the spices. Cook the mixture for about 5 minutes, stirring occasionally, until the dal becomes tender and fully cooked. Once done, turn off the heat and transfer the cooked dal to a plate or bowl to cool.
4. Grinding the Dal:
After the cooked dal cools to almost room temperature, transfer it to a food processor or mixer. Grind it into a coarse mixture, ensuring it retains some texture, rather than turning into a smooth paste. The consistency should resemble a coarse powder.
5. Making the Dough:
Transfer the ground dal mixture back into the bowl and mix in the hung curd (Greek yogurt). Knead it gently with your hands to form a smooth, soft dough. If the mixture feels too dry, you can add a small amount of water to adjust the texture.
6. Shaping the Kebabs:
Once the dough is ready, divide it into approximately 10 equal portions. Shape each portion into smooth balls using your palms. Then, press them gently to flatten them slightly, giving them the traditional kebab shape.
7. Frying the Kebabs:
In a shallow frying pan, heat the remaining ghee on medium heat. Once the ghee is hot, place the shaped kebabs in the pan in batches, ensuring not to overcrowd the pan. Fry the kebabs for 2-3 minutes on each side, or until they turn golden brown and crispy. Flip the kebabs gently to cook them evenly on both sides.
8. Serving:
Once the kebabs are cooked and golden, transfer them to a plate lined with paper towels to absorb any excess ghee. Serve the Moong Dal Ke Kebab hot with raw onion rings and a fresh mint-coriander chutney (Dhaniya Pudina Chutney). You can also serve them alongside other appetizers, such as Awadhi Style Kathal Ke Kebab, for a complete meal at your house party.
Tips for the Best Moong Dal Ke Kebab:
- Soaking the Moong Dal: Make sure to soak the moong dal overnight. This softens the dal, making it easier to cook and grind, resulting in a better texture for your kebabs.
- Use of Ghee: Ghee adds a rich flavor to the kebabs. If you’re aiming for a healthier version, you can replace ghee with oil, but ghee will provide a more authentic taste and aroma.
- Texture: While grinding the dal, be sure not to grind it into a fine paste. A coarse consistency works best for forming kebabs with a nice texture.
- Serving Suggestions: These kebabs are delicious on their own or served with various dips like green chutney, tamarind chutney, or even a yogurt-based dip.
- Vegan Version: If you’re looking for a vegan alternative, you can replace the hung curd (Greek yogurt) with a plant-based yogurt.
Why You’ll Love Moong Dal Ke Kebab:
Moong Dal Ke Kebab is a perfect example of how traditional Indian flavors can be both healthy and mouthwatering. The green moong dal is an excellent source of plant-based protein, making this dish ideal for vegetarians. The added spices, such as cumin and garam masala, infuse the kebabs with a burst of flavor, while the yogurt helps bind the mixture and gives the kebabs a soft and moist texture inside.
This recipe not only offers a light but satisfying snack or appetizer, but it’s also versatile enough to be served at any occasion. Whether it’s a festive gathering or a casual evening with family and friends, these kebabs are sure to be a hit!
Enjoy these crispy, golden Moong Dal Ke Kebabs with your loved ones and savor the goodness of this delightful vegetarian recipe!
