Moong Dal Ke Kebab Recipe
Discover the delight of crispy, protein-packed Moong Dal Kebabs, perfect for a healthy appetizer or a savory snack! These flavorful kebabs are made from green moong dal, a rich source of protein, and spiced with aromatic herbs and spices. Serve them as a starter for your meal or alongside your evening tea for a delightful experience.
Cuisine: Indian
Course: Appetizer
Diet: High-Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Green moong dal (soaked overnight) | 1 cup |
| Ghee | 2 tbsp |
| Garlic (crushed) | 5 cloves |
| Black pepper powder | 1 tsp |
| Cumin seeds | 1 tsp |
| Red chili powder | 1 tsp |
| Garam masala powder | 1/2 tsp |
| Hung curd | 1/2 cup |
| Salt | To taste |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Serving Size: Makes 10 kebabs
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 110-120 kcal |
| Protein | 7g |
| Carbohydrates | 16g |
| Fiber | 5g |
| Fat | 4g |
| Sodium | Variable (depends on salt added) |
Instructions
-
Prepare the Moong Dal:
Begin by soaking the green moong dal in water overnight. This softens the dal and makes it easier to cook and grind. Drain any excess water before cooking. -
Cook the Moong Dal:
In a large saucepan, heat 1 tablespoon of ghee over medium heat. Once hot, add cumin seeds and allow them to crackle, releasing their fragrance. Next, add the soaked moong dal and a pinch of salt. Stir well and cook for about 5 minutes, letting the dal absorb the flavors. -
Grind the Moong Dal:
Once the dal has cooked, remove it from the heat and set aside to cool. After it cools, transfer the dal into a grinder and grind it into a smooth paste. -
Mix the Spices:
In a mixing bowl, combine the ground moong dal with black pepper powder, red chili powder, garam masala powder, and a pinch of salt. Add the hung curd to the mixture and stir until everything is thoroughly combined. The curd will give the kebabs a soft texture while balancing the spices. -
Shape the Kebabs:
Divide the mixture into 10 equal portions. Roll each portion into a round ball, then gently flatten them between your palms to form round, thick patties. -
Cook the Kebabs:
Heat the remaining ghee in a tawa or flat pan over medium heat. Once the ghee is hot, place the kebabs on the tawa. Cook for 2-3 minutes on each side, or until they turn golden brown and crispy. -
Serve:
Once the kebabs are cooked to perfection, remove them from the tawa and place them on a paper towel to absorb any excess oil. Serve these crispy Moong Dal Kebabs with a side of fresh coriander-mint chutney and a hot cup of masala tea for a perfect snack or appetizer.
Tips and Variations:
- Adjust the Spices: You can adjust the level of spiciness in the kebabs by increasing or decreasing the amount of red chili powder according to your taste.
- For a Vegan Option: Replace the ghee with vegetable oil and use dairy-free yogurt instead of hung curd.
- Make Ahead: These kebabs can be prepared in advance and stored in the refrigerator. Just heat them up in a pan when ready to serve.
Enjoy these flavorful and healthy Moong Dal Kebabs at any time of the day! Whether as a hearty appetizer or a teatime treat, they are sure to delight your taste buds with their crispy texture and rich, aromatic flavors.
