September 03, 2021

Dal Kebab | Dal Kababs


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Kebabs are native of Mughalai cuisine a wonderful culinary gift from the Moguls to us
 .Originally, Kababs were made out of minced meat mixed along with a whole lot of aromatic and exotic spices and then either grilled or deep fried . As always, recipes and cuisines  undergo various innovations and changes over time to suit to the native taste buds and thus evolved the various vegetarian version of Kababs . 

Kababs are one starter which I unfailingly order everytime we dine out . Seekh kababs,hara bhara kebabs ,dal kebabs ,dahi kababs are some of my all time favorites.  Kababs if made well ,are soft ,juicy ,succulent and melt in mouth often paired with a delicious Imli chutney or Spicy Hara Dhaniya Chutney .

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 My blogger friend Sujata ji's blog was an inspiration for me to try my hands on making Kababs at home . Her Rajma Spinach Kabab was my inspiration post which gave me the confidence to prepare kababs at home.  You must also definitely try out the innovative Ivygourd Channa Kabab / Tendli Channa Kabab by Preethi . 

We are celebrating Kabab Special in our food group Shh cooking secretly challenge for the month of August  and am linking these Delicious Dal Kebabs to this month's event. 



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Dal kababs are rich in protein and easy to make for a beginner . Dal kabab is more or less a close cousin of the Masala Vada except for a few extra ingredients like whole spices and masalas that go into the making of the kabab batter . Kids will definitely love these mildly spiced kabab and these will be a super hit at any kind off get togethers. With a little pre planning and preparation you can make delicious melt in mouth Dal Kababs at home and your family cannot stop with one .







Soaking Time - 2 hrs
Preparation Time - 30 mins
Frying Time - 20 mins 
Makes about 10 to 12 kababs 

Ingredients 
1 cup channa dhall 
2 medium potatoes 
2 green chillies 
1/2 tsp saunf/fennel seeds 
Handful of fresh corriander 
Few mint leaves 
2 tsp lemon juice
2 tbsp bread crumbs 
1/2 tsp haldi powder
1/2 tsp red chilli powder
1 tsp garam masala 
1/2 tsp amchur powder/ chat masala
Small piece of ginger 
Oil for deep frying
Salt to taste 

Method 

Dal kababs are rich in protein and easy to make for a beginner . Dal kebabs are perfect for parties .how to make kebabs at home , vegetarian kabab, mughalai kabab, kebab, mughalai cuisine , dal kabab,channa dal kebab, channa dal kabab

  • Wash and soak the channa dhall in enough water for 2 hrs. 
  • Boil and peel the potatoes . 
  • Drain the water and add the dhall to a blender along with green chillies, corriander ,saunf and mint leaves and grind to a fine paste . Donot add too much water while grinding else the batter will become runny .If need be , sprinkle water while grinding .
  • Transfer the ground paste to a mixing bowl , add salt , grated potatoes,  bread crumbs,  haldi powder ,red chilli powder ,garam masala , amchur powder,  lemon juice and mix it all well .
  • Rest this batter in the fridge for 20 to 25 mins . This step ensures that there is no extra water and the salt also coagulates well into the kabab mix. The kababs will hold good shape if the dough is refrigerated.
  • Heat the oil in a deep frying pan .
  • Take the kabab batter out of fridge and pinch out small roundels and shape them into Tikkis or flat cookie like and deep fry in the oil on medium flame until the kababs turn crisp and golden brown .
  • Serve it hot with chutney of your choice. 

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16 comments:

  1. we are always up for new kebab ideas - this dal kebab is so succulent, esp loving the addition of saunf here . fabulous

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  2. Chana dal and potato combination is always so good. These mint flavoured kababs look so appealing. Must be equally tasty as well.

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  3. Nice blog to follow while preparing recipes.Thank you so much for sharing with us.

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  4. Oh! Crispy Chana Dal kababs look so delicious. Love the addition of mint to the kababs. Would be perfect with a cup of Ginger tea.

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  5. Wow Priya dal Kabab looks absolutely mouthwatering. I can imagine the crisp outside and soft inside texture. I am literally drooling. Thanks for mentioning me.

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  6. Mugalai style kebabs are so succulent and rich. These dal kebabs looks so crispy outside, I am sure they are moist in the centre.

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  7. The dal kebab are so inviting and super crunchy. I like the lovely green colour the kebab has got. Perfect evening snacks.

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  8. Priya, these dal kebabs are so crispy and super tempting. Wish I could bite into one! Such a wonderful recipe with the crispy texture and melt in the mouth inside. With fennel seeds must be so flavourful.

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  9. Chana dal and potato Kebab with mint flavor sounds so healthy nutritious and delicious! Can have it any day. Perfect tea time treat!

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  10. Dal kebabs looks very colorful, surely they tasted very yummy. Love the aroma of saunf and mint in these kebabs. Perfect treat for this season, just need cup of tea to enjoy.

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  11. The Dal Kababs look so hearty and delicious! I love the chana dal and potato combination - am sure the kababs tasted great. The addition of mint and saunf is interesting.

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  12. These Dal Kababs looks so crispy and delicious. I have never tried the combination of dal with potatoes. I would love to try this recipe.

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  13. The dal kebabs looks so crispy and tasty. The addition of mint and lime juice must have given a good taste to it.

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  14. Dal kebabs look so crisp and crunchy. Another wonderful kebab recipe for me to try. Adding Saunf sounds so flavorful.I am sure my boys will love it.

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  15. The Dal Kebabs looks so crispy and yum. This is perfect for tea time and family gatherings. Book marked for next gathering.

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  16. Dal kababs looks so delicious and crispy. So flavorful and perfect snacks to enjoy during monsoon or to serve as starter in parties.

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