Masoor kebab
Protein Rich lentil kebabs have a Mughal flavor and this snack can turn into a delicious meal.
Prep Time
20minutes
Cook Time Passive Time
20minutes 4-6hours
Prep Time
20minutes
Cook Time Passive Time
20minutes 4-6hours
Ingredients
Instructions
  1. Wash and soak the daals overnight .
  2. Boil both the daals in separate pressure cooker.
  3. Add salt while boiling .
  4. Masoor daal will require 3-4 whistles while channa daal will be done in 2 whistles .
  5. Remember always open the pressure cooker after the pressure has completely released .
  6. Drain excess water from the daals.
  7. Let cool .
  8. Mash the daals and roast them in a non stick pan .
  9. Remove and cool .
  10. Add boiled potatoes and all the spices , herbs and oats powder.
  11. Mix well and check for spices . Adjust according to your taste.
  12. With greased hand make kebabs .
  13. String them on skewers and brush with oil .
  14. Roast them in the oven till golden .
  15. Serve with coriander and peanut chutney .
Recipe Notes