Dal And Vegetable Kebab Recipe

Neeru Srikanth

November 28, 2018

2970 Ratings

Time:Prep: 30 M|Cook: 45 M|Total: 1h 15min

Makes:4 Servings

Meal:Appetizer

Cuisine:Indian

Kebab’s are perfect evening snacks and we make it quite often. We generally prefer to make it at home because we can add a lot of healthy ingredients which are at times missed when we eat outside. Of course, there is no compromise on the taste and we also get the flexibility to adjust the spice level based on individual needs.

The Dal and Vegetable Kebab Recipe is a medium spiced that has a blend of vegetables, mix of pulses and bread added for binding.

Serve the Dal and Vegetable Kebab Recipe along with Mint Chutney and a cup of Filter Coffee as a tea time snack or as an appetizer for parties.

If you like Kebabs, then you must try some of our favorites like

The Dal and Vegetable Kebab Recipe is a medium spiced that has a blend of vegetables, mix of pulses and bread added for binding.

Serve the Dal and Vegetable Kebab Recipe along with Mint Chutney and a cup of Filter Coffee as a tea time snack or as an appetizer for parties.

If you like Kebabs, then you must try some of our favorites like

Ingredients

1/4 Kabuli Chana (White Chickpeas), soaked & cooked

1/4 Black Eyed Beans (Lobia), soaked & cooked

1/4 Kala Chana (Brown Chickpeas), soaked & cooked

1 Carrot (Gajjar), finely chopped

1 Green Bell Pepper (Capsicum), finely chopped

1 Potato (Aloo), boiled and mashed

1 Onion, finely chopped

1 Whole Wheat Brown Bread

Mint Leaves (Pudina), small bunch, finely chopped

3 Garlic, grated

1 Lemon, juice

Salt, to taste

1/4 Turmeric powder (Haldi)

1/2 Cumin powder (Jeera)

1 Chaat Masala Powder

1/2 Red Chilli powder

Oil, as needed

Instructions for Dal And Vegetable Kebab Recipe

To begin making the Dal and Vegetable Kebab Recipe, soak the dal for 8 hours, cook them until soft in a pressure cooker for 2 whistles and let the pressure release naturally. Drain the excess water and coarsely mash them using a food processor or a hand blender.

Powder the bread by grinding in a mixer. Chop mint and any other leaves included for the vegetables.

Combine all the ingredients except the oil. Check the salt and spice levels and adjust to suit your taste.

Take a 6 medium size bamboo skewers and soak it in water for an hour. This is needed else the sticks will burn.

Take an oven tray and cover it with aluminum foil and brush with oil. Shape the kebabs into cylinders and slice the skewers into the vegetable kebab. Shape the vegetable kebabs and press them so it holds well.

Place the Dal and Vegetable Kebab on the greased baking tray. Brush the vegetable kebabs with oil and refrigerate in for at least one hour.

Preheat the oven for 180 C for about 10 minutes. Place the kebabs in the oven and make for about 20 minutes until golden brown. Keep checking if the bottom portion of kebab is cooked. If it's cooked and crispy turn around to cook the other side. If needed you may brush the oil.

Ensure all the sides are crispy and inside is soft, that’s the indication that the kebab is cooked. Remove the Vegetable Kebab from the oven and serve warm.

Serve the Dal and Vegetable Kebab Recipe along with Mint Chutney and a cup of Filter Coffee as a tea time snack or as an appetizer for parties.