Thursday, April 19, 2007

M is for Masoor dal Kebab

Inspired by shikampur kebab i wanted to make vegetarian kebabs with dal.
Chose Masoor dal for the following reasons
1) Requires very less soaking time
2) Gets cooked quickly
3) Last but not least , the letter of this week is "M"

A short description of the dish
Masoor dal , ground to a paste , fried delicately in ghee ,
Mixed with seasoned potato to form a dough ,
shaped to kebabs with a rich stuffing of khoya, egg yolk and onions.
Deep fried , garnished with fried onions and egg white

This is my entry for "A-Z of Indian Veges Letter M" hosted by Nupur
This makes 6 kebabs.

Preparing Dal:

U will need

Masoor Dal - Filled in a cup of volume 300 ml apprx 300 gms
Ginger Garlic paste - 1/4 tsp
Ginger flakes - 3
Green Chilly - 3
Red Food Color - a pinch
Ghee - 1 tsp

1) Soak Masoor dal in water for 2 hours.
2) Grind with green chilly , salt , ginger garlic paste , ginger , red food color.
You should have a smooth paste now.
3) Heat ghee in a non stick pan , add the paste and fry for few seconds.
Do not fry for too long , the dal should have dough consistency, if you over fry
the dal will be reduced to grains .. you cannot make kebabs with it :-(.
Set aside.

Peparing Potato:

Potato - 2 medium sized , boiled , peeled and mashed really really well.
Do not use too much potato. The dish should have a predominant taste of dal.
After you mash the potato , the quantity should be about half of the masoor
dal paste.

Ginger Garlic paste - 1/4 tsp
Onion paste - 2 tsp ( grind 1/2 of small onion )

Make powder of the following Spices

Cloves - 5
Cardamom - deseded , 4
Cinnamon small stick
Kala Jeera - 1/2 tsp
Sonf - 1/2 tsp
Mace - 1/4 tsp
Aamchoor - a pinch
Red Chilly Pwdr - 1/2 tsp
Corriander pwdr - 1/2 tsp

1) Heat oil , add onion paste. When there is no raw smell , add ginger garlic paste.
Fry well.
2) Add the spice pwdr.
3) Mix salt with the potato evenly.
4) Add potato. Fry for few seconds.
5) Mixing Dal and Potato
Mix potato with dal evenly.
Make the dal paste after making the potato mixture.
Do not let the dal dry.
6) Add some chopped onions and corriander to dough.

Make the stuffing:

Boiled eggs - 3 , the yellow part chopped finely , reserve the white
Khoya - 3 tbs
Onion - 1 small , sliced thinly , fried and half of it crushed.
Green chilly - 1 chopped
Mix the above well.

I did not have khoya , so i made some egg sauce , refrigerated it for 30 minutes.
Cut it into small pieces for the filling

Make the kebab:

Oil - for deep fry

1) Take a small ball of dough , flatten it , place some filling in the center.
2) Take another ball , flatten , place on the above , seal edges and shape to ovals.
3) Fry the kebab one by one in the oil. The heat should be high when you drop the kebab.
Once the outer crust is cooked , reduce heat to low.
If the heat is low initially , the kebabs will break.

Garnish with fried onions , egg white.


Asha said...

What a beautiful creation!You went thru all that for the M !!:)

Looks great , I like the shape like eggs too.I agree, Masoor dal is quickest dal to cook in a hurry.Good one Ayesha.

Ayesha Seerin said...

Thanks Asha.. I did all this coz this is all i served for dinner , no parottas , no gravy ... Just this :-D

Nupur said...

What a beautiful, elaborate creation this is! Fit for a queen :) Thanks for participating, Ayesha!

Swapna said...

That's a royal dish Ayesha..Great recipe:)

Ayesha Seerin said...

Thanks Nupur and Swapna..
I was actually planning to name it Masoor Maharani Kebab .. Fits right