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Moong Dal ke Kebab

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Moong Dal ke Kebab
  • Cook Time:
  • A crisp and easy to make kebab. Perfect as a party starter or an evening much.


  • 1 cup dhuli moong (husked green gram)-soaked in water for 3-4 hours
  • 1 cup hung yogurt
  • 2 Tbsp ghee
  • 1 tsp cumin seeds
  • 1 tsp salt
  • 1 tsp chilli powder
  • 1/2 tsp garam masala
  • 1 tsp garlic paste
  • Ghee to pan fry


  1. Drain the dal and keep aside.
  2. Heat the 2 tbsp ghee in a kadahi, and add the cumin.
  3. When they splutter add the dal and the salt and saute over medium heat till tender but whole. Takes about 5 minutes.
  4. Remove from heat and let cool.
  5. Grind the lentils in a food processor or a stone to a fine consistency without adding water. This becomes like a dough.
  6. Mix the salt, chilli powder, garam masala and garlic into the ground dal.
  7. Add the yogurt and make into a soft pliable dough.
  8. Divide this into about 12 portions and shape them into round balls, and then flatten them.
  9. Heat enough ghee in a heavy based frying pan to form a thin layer.
  10. Fry over low heat, first on one side then the other, till crisp and brown.
  11. You will have to keep adding a little ghee as and when required.
  12. In case not firm enough add some roasted gram flour (besan) to it.