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Chana Dal Seekh Kebab Recipe

Chana Dal Seekh Kebab
How to make Chana Dal Seekh KebabImage Credit: Istock

This unique seekh kebab is made using dal instead of chicken/ mutton/ mince. Chana dal and green moong are combined with veggies and a variety of spices to prepare this delicacy. This dal kebab is not only delicious but also rich in protein.

  • Total Cook Time 25 mins
  • Prep Time 20 mins
  • Cook Time 05 mins
  • Recipe Servings4
  • Easy

Ingredients of Chana Dal Seekh Kebab

  • 1 cup chana dal
  • ½ cup green moong (full)
  • ½ cup chopped cauliflower
  • 2 boiled potatoes, mashed
  • 2 onions, roughly chopped
  • 1 tbsp chopped ginger
  • 1 tbsp chopped garlic
  • 6 green chillies, finely chopped
  • ½ cup mint leaves, finely chopped
  • ½ cup coriander leaves, finely chopped
  • ¼ cup lemon juice
  • 4 green cardamoms
  • 1 big cardamom (badi elaichi)
  • 2 pieces of 2-inch cinnamon sticks
  • 6-8 cloves
  • 8-10 peppercorns
  • 1 tsp cumin seeds
  • 1 tbsp coriander seeds
  • 1 tbsp fennel (saunf) powder
  • 1 tsp turmeric powder
  • 1 tsp nutmeg powder
  • 2 tbsp roasted besan
  • Salt to taste
  • 1 tbsp oil
  • More oil, for shallow-frying

How to Make Chana Dal Seekh Kebab

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Soak the chana dal for 5-6 hours and the green moong for around 2 hours. Drain the water and keep aside.
In a kadhai, heat 1 tbsp oil and add cardamoms, cinnamon, cloves, peppercorns, cumin seeds and coriander seeds
Next, add in the chopped ginger and garlic. Saute for 2 minutes. Add the onions and cauliflower. Continue to saute for 2 minutes. Once the onions turn translucent, set aside this mixture to cool.
In a big mixer jar, add the above mixture and grind it. Then add the chana dal, green moong and around 1 tbsp salt (or to taste) to the ground mixture. Grind again to get a coarse paste.
Now, remove this mixture into a large bowl. Add the dry masalas (fennel, turmeric and nutmeg), green chillies, mashed potatoes, coriander leaves and mint leaves.
Mix in lemon juice and more salt. Finally, add besan and combine all ingredients thoroughly.
Grease your palms. Form cylinder-like shapes of the mixture (to resemble regular seekh kebabs). If you wish, you can pierce them with long toothpicks/ wooden skewers.
Heat oil in a pan and shallow-fry the kebabs on medium flame, uncovered. It would take around 5 minutes on either side. (Alternatively, you can also bake them).
Once well-browned, squeeze lemon juice on top and garnish with extra coriander. Serve the dal kebabs hot with mint chutney and onion rings.
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