BM # 21   Day 1
Moong daal is one of the main daals used in our family, whole moong and the split green gram  are the next preferred choices .All these are light and comforting daals.I decided to pick this as my theme for the second week of BM.

For today I have used  sprouted gram.The kebabs from these are light and one can easily  snack on them without guilt.I have baked these , so these are practically zero oil .

2cups……….. sprouted moong, boiled

1………………….potato, boiled

1tbsp………… garlic paste

½ tbsp………. ginger paste

1tsp…………… green chilly paste

1tbsp ………….onion, finely chopped

1tsp …………….kasoori methi

2tbsp…………. toasted bread crumbs

1tsp……………. garam masala

1tsp……………. red chilly pwd

¼ tsp………….. turmeric pwd

Few drops lemon juice

Coriander and mint leaves, finely chopped

Salt to taste

Mix all the ingredients very well , mashing the sprouts and potato.

This should be like a dough.

Heat the oven at 350deg 


Damping your hands, and using skewers shape kebabs.
Brush lightly with oil.

Bake till golden, twisting and turning after a while.
(every oven is different so please check, they should take anywhere between 10-15 mins).
Carefully slide them from the skewers and cut them .
Serve with mint chutney and salad.

Sprinkle chaat masala.(optional)

These Kebabs can be made into a complete meal, all you need is to fill them up in your chapati…of course place the salad and drizzle some mint chutney.I had made these Kebabs some time back and trust me while writing this post I feel like eating them.

                                              





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Sprouted Lentil Kebabs
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Servings

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