A unique vegetarian version of the famous mutton seekh kebab.
Whole Masoor Dal – 1 cup (250gms)
Ginger – 1” piece ( 25gms)
Garlic - 8 to 10 cloves (25gms)
Jeera – 1 tsp (5 gms)
Garam Masala Powder – 1 tsp ( 5gms)
Red Chilli Powder - 1 tsp ( 5gms)
Sliced Bread – 3 slices (dipped in water and then squeezed well)
Salt – to taste
Oil – 3 tbsp (45 ml)
Finely chopped Capsicum, Onions and Tomatoes – ½ cup (125gms)
Onion Rings – from about 2 onions
Mint Leaves – finely chopped
1. Soak the Masoor dal for about 2 hours. Drain out the water.
2. Grind the dal, ginger, garlic and jeera into a thick paste, using minimum quantity of water.
3. Heat half the oil in a heavy bottomed Kadhai or pan. Add dal, and stir fry for 4 to 5 min on low flame till dal is dry and does not stick to the bottom of the Kadhai or pan.
4. Cut off the sides of the bread and dip it in water for a few seconds. Remove, squeeze well and crumble finely.
5. Add the bread, salt, garam Masala and Red chili powder to the dal. Mash well and keep aside
6. Make 2” long Kebabs on the Tandoori seek
7. Stick the finely chopped onions, capsicum and tomatoes (without the pulp) onto the seek kebab.
8. Bake in a Tandoor,
9. Serve hot , accompanied by sliced onions, sprinkled with lemon juice and chopped pudina leaves
• You could substitute the bread with boiled potatoes, mashed finely.
• To make these at home (without the Tandoor), you could use pencils as skewers and shallow fry the Kebabs in a fry pan or Tawa.