Masoor Ki Dal ka Kabob(Lentil Kabob)

                 Masoor ki Dal Ka Kabob

 Kebabs are considered to have originated in Turkey when soldiers used to grill chunks of freshly hunted animals skewed on swords on open field fires.

 Kebab’s have rapidly become a famous and tasty delicacy across the world, especially the UK. 

 

The history of the kebab traces back to myriads of both Asian and African cuisines. The word kebab means ‘to roast’. The term can also be referred to as a meat patty mixed with spices.

In Asian countries, kebabs are served mostly with rice and salad, however it is now served in different forms with bread as well.

 The marination technique varies, but revolves around the concoction of lemon juice, olive oil, milk and yoghurt, onion juice, cinnamon, wild marjoram, tomato juice and other spices.

In India, Lucknow is famous for royal and tasty Awadhi delicacies and in modern  times, Tunde ke Kabobs are known worldwide. Myself a vegetarian, never had the good luck of tasting his kabobs, but I prepare this traditional household recipe of vegetarian kabobs and it seems I don't miss anything.

Once, we invited a Bangladeshi family for dinner. Among other items, I had prepared this kabob. My guest was not willing to accept that it was not mutton kabob, when I told her that " Look, even I ate this kabob and you know that I'm a vegetarian": only then she was convinced. She said ,"though I see it is lentil kabob now, but the taste and texture is just like meat kabob."I was so surprised and often think if lentil kabos and meat kabobs taste the same, then why people eat meat!

Ingredients:

1. Masoor dal (Matka or Brown)- 2 cups
2. Chana dal-1/4 cup
3. Potato-1 peeled and cut into 3 pieces
4. Onion-1 large
5. Ginger-1"
6. Green chillies-4-5
7. Black pepper-5-6
8. Black cardamom-2
9. Cloves-3
10. Crushed red pepper-2 tsp. or whole red pepper-5-6
11. Salt
12. 4-5 tsp. oil for grilling kabobs

Procedure:

• Soak dals for at least  hours.
• Cook with enough water with potato, salt, chilli powder or whole red chillies in pressure cooker till 4-5 whistles.
• Grind whole spices.
• Finely chop onion ginger green chillies.
• Mix everything in mashed lentil and shape like kabobs.
• In a non stick pan, grill these and serve with onion ring, lemon and green chillies.
• (You can skip potato if you want).

Note: I was out of matka masoor so I prepared with red lentil, that's why color is lighter.