Daal Kebab Recipe By Lazzatain
Daal Kebab is a popular South Asian snack made from protein-rich lentils, aromatic spices, and herbs. These golden, crispy kebabs are pan-fried to perfection and served with chutney or ketchup. They make a great tea-time snack, starter, or even a side dish for meals.
- 250- gm red lentils (masoor daal)
- 1 medium onion, grated
- 1 medium carrot, grated
- 2–3 green chilies, finely chopped
- fresh coriander, chopped (as required)
- 1 tablespoon ginger-garlic paste
- 1 teaspoon salt (or to taste)
- 1 teaspoon cumin seeds powder
- 1 teaspoon dry coriander powder
- 1 teaspoon carom seeds (ajwain)
- 1 tablespoon chaat masala
- 1 teaspoon red chili powder
- As required oil, for shallow frying
- Prepare Lentils :
Soak red lentils (masoor daal) in water for 30 minutes. Drain water and grind into a coarse paste (not too smooth).
- Make the Mixture :
In a mixing bowl, add the ground lentils, grated onion, grated carrot, green chilies, chopped coriander, and ginger-garlic paste.
Add all the dry spices: salt, cumin powder, dry coriander powder, carom seeds, chaat masala, and red chili powder.
Mix everything well into a thick dough-like mixture.
- Shape the Kebabs :
Take small portions of the mixture and shape into round or oval kebabs/patties.
Place them on a tray and let them rest for 10 minutes.
- Fry the Kebabs :
Heat oil in a frying pan at 180°C.
Shallow fry the kebabs on medium flame until golden brown and crispy from both sides.
- Serve & Enjoy :
Place kebabs on absorbent paper to remove excess oil.
Serve hot with green chutney, raita, or ketchup.