Vegetarian Recipes : Lentil Kababs recipe

Serves 6

For this lentil kababs recipe you need

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

Basic Soaked 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

Lentil kababs recipe

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.

Background information on this lentil kababs recipe

Kababs are small balls ( one inch in diameter ) made with dal paste that has been dried over low heat. Kababs can be used dry or in soup.

Serve with parathas or rice.