Dal Kebab (Lentil Kebab)

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

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

Heat oil in a pan. Temper the oil with 2 tsp of whole cumin seeds, 2 teaspoons garlic paste and 1.5 teaspoon 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, chopped onions, chopped green chillies, chopped coriander leaves, garam masala powder, amchur powder, red chilly 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 the 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 1/2inch 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 or lentil kebab is ready ,transfer on a plate,and serve with coriander or cilantro chutney.