KALI MASOOR DAL KE KABAB

Among Kayasthas, the ladies traditionally didn't eat much non-veg. Because of this, they would always invent a vegetarian version of every non-veg dish that was just as good. These Masoor Dal Kababs are one such creation—a vegetarian version of Shami Kababs.

My mother used to make these. They taste exactly like the real thing. Even non-vegetarians would eat them thinking they were meat kababs.

I remember an incident when I invited some cousins over for dinner. Their kids only liked non-veg and would turn up their noses at the mention of vegetarian food. However, it was a Monday, and I don't cook non-veg on Mondays. They were very sad thinking they’d be stuck eating veg food.

That day, I made these very kababs and didn't tell anyone whether they were veg or non-veg. They even look exactly like authentic Shami kababs. The kids assumed, "Wow, Bua made Shami kababs after all!" They ate so many kababs that they had no room left for the vegetarian main course. I didn't say a word.

It was only after the meal that they found out it wasn't non-veg, but veg. They felt quite shy realizing that what they were devouring as meat was actually vegetarian! Haha.

Jokes apart, this is a great option for vegans, and one kabab has at least 3-4g of protein. Try it and leave a comment!

PREP TIME: 25 minutes

COOKING TIME: 15 minutes                   

TOTAL TIME: 40 minutes

SERVES: 4 persons

INGREDIENTS FOR MASOOR DAL KE KABAB:

1.     Kali Masoor dal- 1 cup

2.    Chana dal - 1/4^th  cup

3.    Ginger – 1 inch

4.    Garlic cloves – 7-8

5.    Onion – 2 big

6.    Whole red chillies – 4-5

7.    Black pepper – 15-20

8.    Cloves – 5-6

9.    Cinnamon stick – 1

10. Black cardamom – 3-4

11.  Cumin seeds

12. Red chilli powder – 1 tsp

13. Cumin seeds – 1 tsp

14. Salt to  taste

15. Oil for shallow frying

16. Green chillies- 3-4 chopped

17. Ginger – 1 inch chopped

18. Coriander leaves – 1-2 tbsp chopped

19. Garam masala - ½ tsp

    HOW TO MAKE MASOOR DAL KE KABAB:

1.     Clean, wash and soak masoor dal and chana dal for 6-7 hours.

2.    Take 1 big onion, and cut it into big cubes. Also take garlic, ½ ginger, whole red chillies, whole garam masala and salt.

3.    Put everything in a pressure cooker and add 1/4th cup of water.

4.    Give 2 whistles.

5.    Switch off the flame, and leave the cooker till pressure releases.

6.    Open the pressure cooker. If water is left in the dal, turn the flame on, and dry the water, on a high flame. Keep stirring, so that dal does not burn. Keep aside to cool.

7.    Transfer cooked dal to a mixer jar. Churn the dal into paste.

8.    Now transfer the dal paste to a vessel. Add chopped onion, ginger, green chillies, red chilli powder, garam masala. Taste for salt, add some salt if required.

9.    Mix everything nicely.

10. Put some oil on your palm.

11.  Take some kabab mix on your palm and roll it into a kabab or tikiya shape.

12. Keep kababs in a plate.

13. Now cover these kababs with a cling film. Keep this plate in your refrigerator for 15-20minutes.

14. Pre-heat oil in non-stick pan, on a low flame.

15. To check whether the kababs are perfectly done, once the oil is heated, place only one kabab in the pan.

16. If the kabab does not break, put 3-4 more kababs in the pan. Keep the flame from medium to low, till the kababs appear golden brown at the bottom.

17.  Flip and fry kababs from both sides. Kababs cook very quickly, so keep an eye on then. Otherwise, they may burn.

18. Your kababs are ready to serve, when both sides are golden brown or brown.

19. Serve hot kababs with chutney and onion rings.

20. Always serve kababs hot because kababs are soft and juicy when hot. Once kababs cool, they become dry and hard.

SUGGESTIONS:

1.     First put only one kabab in the heated oil, to see if the kabab will break. If you see the kabab breaking, remove kabab from the flame. Add one or two spoons of cornflour, as per requirement, to the rest of the kabab mixture. Repeat this exercise, till the kababs stop breaking.

2.    You can use kababs in different ways. For example, you can also make veg-kabab rolls, burger etc.