Gone are those days when evening snacks meant all things oily, greasy and decadent! Today, with more and more people indulging in healthy eating, you will find a wide array of options to pair with your evening cuppa, striking a right balance between health and taste. One such example is the highly nutritious sprouted moong dal kebab. They are quick, easy and add a good amount of protein (courtesy: moong sprouts!) to your meal, making it an ideal option for both dieters and non-dieters.
All you need to do is make soft dough with sprouted moong, sweet potato, besan, onion, green chilli and a host of spices and make tikki/kebab-like balls out of it; and shallow fry them. The spicy, crunchy and healthy sprouted moong dal kebabs will be ready to relish in just half-an-hour.
Pair it with a hot cup of tea and enjoy your evening!
How To Make Sprouted Moong Dal Kebab | Step-By-Step Moong Sprout Kebab Recipe:
One cup moong dal sprout
1 boiled sweet potato
One tablespoon cornflour/besan/maida (to bind)
Half tablespoon sooji (to add crunch)
1 chopped onion
2 chopped green chillies
1-2 teaspoon grated ginger
1 tablespoon freshly chopped coriander leaves
Salt to taste
Black pepper to taste
1 teaspoon Kashmiri red chilli powder
1 teaspoon amchoor powder
1.5 teaspoon roasted jeera-dhania powder
Half teaspoon ajwain
Oil to shallow fry
Step 1. Blend the sprouted moong to a smooth paste. Add a little amount of water to make the paste. You can make a coarse paste, if you like the crunch of sprouted moong.
Step 2. Peel the sweet potato and mash it. You may replace it with normal potato if needed.
Step 4. Add moong sprout, sweet potato and all the other ingredients (except oil) in a mixing bowl and bind everything together into soft dough.
Step 5. Make small kebab-shaped like balls out of the dough and keep them aside.
Step 6. Now heat a pan and pour some oil to it. Add the kebabs and shallow fry them till both the sides are crispy and golden brown in colour.
Serve the sprouted moong dal kebabs hot with mint or coriander chutney. Click here for the recipe of village-style mint-turmeric chutney.