Moong Matar Kebab Recipe – Green Lentil and Peas Kebab
A Nutritious and Flavorful Winter Delight
Green Lentil and Peas Kebabs, also known as Moong Matar Kebab, offer a delightful twist to traditional kebabs. Perfect for the winter season, these kebabs are packed with healthy ingredients and a burst of aromatic spices. Whether served as a starter, a tea-time snack, or as a lunchbox treat for the kids, these kebabs promise to be a crowd-pleaser. Although they are deep-fried, which may be a consideration for the weight-conscious, their high-protein content makes them an excellent choice for vegetarians looking to enjoy a hearty, flavorful dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Green Moong Dal (Whole) | 1 cup |
| Green Peas (Matar) | 1 cup |
| Green Chilies | 3 |
| Onion (chopped) | 1 |
| Gram Flour (Besan) | 2-1/2 tablespoons |
| Mint Leaves (Pudina) (chopped) | 1 tablespoon |
| Garlic (minced) | 1 teaspoon |
| Ginger (minced) | 1/2 teaspoon |
| Coriander (Dhania) Leaves (chopped) | 2 tablespoons |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Salt | As needed |
| Oil (for deep frying) | As required |
Nutritional Information
(Approximate values per serving)
- Calories: 150-200 kcal
- Protein: 8-10g
- Carbohydrates: 20-25g
- Fat: 6-8g
- Fiber: 4-5g
- Sodium: Varies with salt addition
Preparation Time
- Soaking and Preparation: 60 minutes
- Cooking Time: 15 minutes
- Total Time: 1 hour 15 minutes
Instructions
-
Soak the Lentils and Prepare the Peas
Begin by soaking the green moong dal (lentils) in water for at least 1 hour. This helps soften the lentils, making them easier to grind into a smooth paste.
While the lentils are soaking, boil the green peas in a saucepan until they are soft. Drain the water from the peas and lay them out on a kitchen towel. This helps absorb any excess moisture, ensuring your kebabs have the right texture. -
Grind the Lentils and Peas
Once the lentils are soaked, drain them and transfer them to a grinder jar. Add the boiled green peas and green chilies to the jar. Grind the mixture into a coarse batter, ensuring no water is added. The batter should remain thick and not runny. -
Prepare the Kebab Mixture
Transfer the ground batter into a large mixing bowl. Add the finely chopped mint leaves, coriander leaves, and onions to the batter. Then, add the cumin powder, garam masala powder, ginger paste, garlic paste, and gram flour (besan).
Mix everything thoroughly until all ingredients are well incorporated into the batter. Taste and adjust the salt to your liking. The gram flour helps bind the mixture, giving it a perfect texture for shaping. -
Shape the Kebabs
To shape the kebabs, first wet your hands by dipping them in a cup of water. Take a lemon-sized portion of the batter in your hand and gently roll it into a round ball.
Flatten the ball gently to form a patty, keeping it compact but not too thick.
Repeat this step with the remaining batter until you have shaped all the kebabs. -
Fry the Kebabs
Heat oil in a heavy-bottomed pan or deep fryer. Ensure the oil is deep enough to submerge the kebabs.
The oil should be hot but not smoking, as high heat can cause the kebabs to burn on the outside without cooking properly inside.
Carefully drop the shaped kebabs into the hot oil and fry them on low flame. Fry each kebab until golden brown and crisp on both sides. The low heat ensures the kebabs cook evenly from inside. -
Drain and Serve
Once fried, remove the kebabs from the oil and place them on a tissue paper or paper towel to absorb any excess oil.
Serve your Moong Matar Kebabs hot with a refreshing Pudina Chutney (mint chutney) or any chutney of your choice as a dip.
Serving Suggestions
These Green Lentil and Peas Kebabs are perfect for a variety of occasions:
- As a starter: Serve them with refreshing dips at your next party or gathering.
- Tea-time snack: Pair them with hot tea for a delightful mid-afternoon snack.
- Lunchbox treat: Send them along with your kids in their tiffins for a healthy, protein-packed lunch.
- For the weight-watchers: If you’re concerned about the oil, you can try shallow frying or even air frying for a lighter version.
Tips for Perfect Kebabs
- Texture: Ensure that the batter is not too runny; it should be thick enough to hold its shape when frying. If the batter feels too moist, you can add a little more gram flour to bind it together.
- Even Frying: Always fry the kebabs on low flame to avoid burning the outer layer while keeping the inside soft.
- Add More Flavor: You can experiment with adding spices like chaat masala or a hint of lemon juice for an extra zing in the kebabs.
- Vegetarian Option: This recipe is completely vegetarian and high in protein, making it an excellent choice for vegetarians looking for a wholesome snack or meal.
Why Youโll Love These Kebabs
The Moong Matar Kebab is a healthy alternative to traditional meat-based kebabs. The combination of green lentils and peas provides an excellent source of plant-based protein, making it ideal for vegetarians. The aromatic spices, combined with the freshness of mint and coriander, add layers of flavor that make every bite satisfying. Whether youโre looking for a delicious appetizer or a wholesome snack, these kebabs are sure to hit the spot!
Conclusion
Enjoy the rich, hearty flavors of Moong Matar Kebab during the colder months when you crave something warm, satisfying, and full of nutrition. This green lentil and peas kebab recipe will quickly become a favorite for its simplicity, taste, and versatility. So, whether youโre hosting a party, packing a lunch for your little ones, or simply indulging in a snack, these kebabs will surely make the experience special.
