Moong Dal Kabab
Healthy, protein-rich moong dal kababs made with yellow moong dal, mild spices and minimal oil — perfect for tea-time snacks or light meals.
Ingredients
Equipment
Method
- Wash and drain the moong dal. In a small pan, add the dal with 1 cup water and cook on medium flame till dal is soft and water evaporates. Do not overcook; the dal should be soft but not mushy. Let it cool slightly.
- In a large bowl, combine the cooked moong dal with grated paneer, oats flour, grated onion, ginger-garlic paste, turmeric, chilli powder, garam masala, chaat masala, chopped mint and coriander, and salt. Mix thoroughly until mixture is evenly combined.
- Divide the mixture into 6 equal portions. Shape each portion into a kebab (you may use your hands or wooden/metal skewer) pressing gently to form about 4-inch long kababs.
- Heat a non-stick pan on medium flame. Add about 1 teaspoon oil. Place 3 kebabs at a time and cook till golden brown on one side (about 3–4 minutes). Turn carefully and add remaining 1 teaspoon oil; cook the other side until evenly browned and crisp on edges.
- Once all kebabs are cooked, serve hot with green chutney or a side salad. Enjoy along with sliced onions or raw pyaaz if you like.
Notes
You can substitute oats flour with besan or roasted gram flour if needed. If the mixture feels too soft, refrigerate for 15–20 minutes to firm it up before shaping. These kababs are gluten-free (if using oats) and rich in plant protein. Best served hot.