DAL KEBAB (Lentil Fritter )

The other day I soaked some green moong dal to make presarattu or green moong dal dosa for my daughter's snack box....but I woke up so late ...didn't have enough time to make dosa.....had to made jam toast for her snack box.Then I started  thinking what should I do with this soaked dal...it was a rainy day. ..there had been raining  continuously  for last 2 days...so thought of making this yuumy  Dal Kebab to enjoy the evening  of a rainy day.


Preparation Time -12 Hours (Including Soaking Time ) 
Cooking Time -30 Minutes 
Servings -10-12 Kabab

lNGREDIENTS 

 Whole Green Moong dal - 1 and 1/2 cup

Onions (chopped  )- 1 big

Roasted Gram Flour / Besan - 2tbsp for binding(take tawa..add besan or gram flour and toast until light  brown  )

Cumin seeds-1tsp

Green chilies - 2 medium

Coriander leaves ( chopped ) - 1 / 2 cup 

Coriander Powder -1tsp

Garam Masala Powder - 1tsp

Dry Mango Powder or Amchur Powder -1/2tsp

Red chilly Powder -1tsp

Oil -2tbsp

Salt to taste

METHOD 

Soak 1& 1/2 cup of green moong dal  in water overnight.

Drain the water and grind the lentils with 2 green chillies and  little salt to a semi smooth  paste. Add little water as required for grinding (and if not then do not need to add water)

Heat Oil in a Frying Pan...
Temper the Oil with 2 tsp of Whole Cumin seeds/Jeera, 2tsp of garlic paste and 1& 1/2 tsp of ginger paste.


Add the lentil or dal paste and cook until the mix comes off the sides clean. The dal should be cooked so that is moist and soft but not runny or hard.  you need to be careful to remove the moisture without making it hard. Add little oil as needed to avoid sticking.

Switch off the heat...transfer into a big plate or bowl...let it be cool.

After that..add chopped   onions,  chopped green chillies,chopped  coriander leaves,garam masala powder, amchur powder, red chilly powder, coriander powder and salt. Mix well. Slowly add the roasted besan or gram flour bind to a dry mix



Mix them to prepare smooth dough like mixture. Divide mixture into 10 to 12 equal portions and roll them into small size balls.


Take one ball and gently press it between your palms and make a round shaped 1/2-inch thick patties.

Heat non-stick flat pan or tawa or griddle to shallow fry patties. When pan or griddle is hot enough, drizzle  1 teaspoons oil over it. Put 3-4 patties over oil and cook until bottom surface turn golden brown.



Flip each pattie up side down, drizzle some oil around its edge and cook until second side also turns golden brown.

Now your Dal Kebab is ready...transfer  on a plate. ..and serve with Coriander  or Dhaniapatta or Cilantro  Chutney.


INGREDIENTS FOR CORIANDER CHUTNEY


Chopped fresh coriander leaves/cilantro
/Dhaniapatta-1cup

Garlic Pods-5-6

Grated Ginger -1/2tsp

Green chilli, chopped (hari mirch)(Kachalonka)-3 -4

Lemon Juice-2 tsp

Sugar-1tsp

Black Salt or Normal Salt to taste



INSTRUCTIONS

Grind all the ingredients(except lemon juice )  in a blender adding water till smooth.
Pour in a bowl... add lemon juice and mix.. if required you can add more lemon juice .

Store the coriander chutney in a airtight  bowl or container in the refrigerator.Use the coriander chutney whenever required.

Now serve  your Dal Kebab with coriander  chutney. ..it is a perfect  for rainy  day.