Recipe: Lentil Kababs
Letil kababs taste delicious. Check them out right away!
1 cup red lentils ( masoor dal ), washed and soaked overnight, and drained
3 tablespoons ghee, plus additional for shallow-frying
1 teaspoon salt
1 teaspoon Garam Masala
½ cup water
1 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon fenugreek seeds
3 garlic cloves, sliced
6 medium onions, chopped
1 medium tomato, quartered
1 teaspoon salt
1 medium red beet, grated
12 whole black peppercorns
seeds of 1 ½ black cardamom pods
1 teaspoon ground ginger
1 whole clove
pinch of ground cinnamon
Grind the drained lentils in a mortar.
Whip the mixture into a paste with an egg beater.
( A blender can be used to combine these two steps. )
Heat 1 tablespoon of the ghee over medium heat in a heavy pan or wok.
When the ghee is hot but not smoking, drop in the entire paste mixture.
Stir with a spatula and cook over low heat until the mixture thickens and changes color, about 20 to 25 minutes.
Turn off the heat and stir in the salt and Garam Masala. Allow the lentil paste to cool.
Roll the paste into 1-inch balls.
In a heavy pan or wok, heat enough ghee for shallow-frying.
When the ghee is hot, fry the balls, turning carefully, until golden brown.
Combine the ingredients for the basic soaked masala and set aside for 5 minutes.
In a large heavy pan, heat the remaining 2 tablespoons ghee and add the fenugreek seeds, garlic, half of the onions, and the tomato.
Saute for a few minutes, and add the soaked masala, salt, beet, and the remaining onions.
When the beet softens, add the fried balls and cover. Cook for 20 minutes.
Add all of the remaining ingredients and cook for another 5 minutes.