Moong Dal ke Kabab

Ingredients

• Moong dal (green gram split) 250 grams
• Lehsan (garlic cloves) 2
• Hari mirchain (green chilies) 3-4
• Piyaz (onion) 1 small, cut in slices
• Podina (fresh mint) 1/4 cup
• Hara dhanya (fresh coriander) 1/4 cup
• Tamatar (tomato) 1 medium (cut in small cubes and remove the seeds)
• Haldi (turmeric powder) 1/4 teaspoon
• Namak (salt) 1/2 teaspoon
• Zeera pisa hoa (cumin powder) 1/2 teaspoon
• Pisi lal mirch (red chili powder) 1/2 teaspoon or as per taste
• Pisi kali mirch (black pepper powder) 1/2 teaspoon
• Pisa garam masala (garam masala powder) 1/2 teaspoon
• Maida ( all purpose flour) 2 tablespoon
• Baisan (gram flour) 4 tablespoon heaped
• Lemon ka ras ( lemon juice) 1/2 teaspoon
• Cooking oil for frying kabab

Directions

1. 1

   Wash and soak moong dal over night.

2. 2

   Next day take dal and strain it.

3. 3

   Add garlic, green chilies, sliced onion, fresh mint and coriander leaves, turmeric powder, salt, cumin powder, red chili powder, black pepper powder, garam masala powder and grind everything well to make a fine paste.

4. 4

   Take the grind dal and masala in a bowl and add chopped tomato, all purpose flour, lemon juice, gram flour in it and mix everything well using your hand or spoon. We need to form a smooth paste of it so that it could easily take the shape of kabab.

5. 5

   Grease your hands with oil and make kababs with a size and shape of your choice.

6. 6

   If you want to freeze the kababs, freeze them at this stage.

7. 7

   For frying take enough oil in a pan and put it on medium flame so that it could be heated.

8. 8

   Add moong dal kabab in this oil and fry these on medium to low flame till they turn golden brown from both sides. In 4 minutes kababs will be completely fried from one side and 2 minutes they will take from other side.

9. 9

   Tasty and easy to prepare moong dal ke kabab are ready to serve with tomato ketchup or any chatni of your choice.