Chana Dal Kebab Recipe | How to Make it | Yourbestlines

chana dal kebab recipe

Lentil Kebabs – Chana Dal Kebabs

Chana dal or Bengal gram is a variety of chickpea that is sold hulled and split; it is one of the most important pulses in Indian cooking and is very nutritious: high in protein and dietary fibre and a good source of iron. It has many culinary uses; for example it is ground to produce the flour known as besan, which is used for both sweet and savoury dishes. These kebabs are a delicious vegetarian option for the barbecue.

 

PREPARATION TIME; 15 MINUTES, PLUS 1 HOUR SOAKING
COOKING TIME: 30 MINUTES
MAKES 8-10 KEBABS

 

100g yellow split peas (chana dal or Bengal gram)

2 green chillies, chopped

1 tsplemon juice

2 tsp tomato puree

A few coriander leaves, washed and chopped 1 tbsp rapeseed oil

2 garlic cloves

1 tbsp rice flour

¼ tsp ground cinnamon

¼ tsp salt

1 small onion, finely chopped, or 2  spring  onions, finely chopped.

chana dal kebab recipe

  • Soak the chana dal in cold water for 1 hour.
  • Drain the chana dal and place in a saucepan, add 400ml of boiling water and boil for 10-15 minutes until soft.
  • Meanwhile, soak 8-10 wooden skewers in water for 15 minutes.
  • Drain the chana dal place in a food processor along with all the remaining ingredients – except the onion – and blend to a coarse paste.
  • Add the onion or spring onions and mix well. Using wet hands, take a golf-ball-sized piece of the mixture and press it tightly around a skewer in a sausage shape. Repeat with the remaining mixture.
  • Place under a preheated grill or on a barbecue, and cook for 10-15 minutes on each side or until the kebabs become a little darker. Serve with Tomato chutney.

chana dal kebab recipe

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