Moong Dal Seekh Kebab
by Tarla Dalal
moong dal seekh kebab recipe | healthy moong dal kebab | moong dal ke kebab | with 23 amazing images.
moong dal seekh kebab recipe are delectable snack with yellow moong dal, medley of flavours. Learn how to make moong dal seekh kebab recipe | healthy moong dal kebab | moong dal ke kebab |
moong dal seekh kebabs are more than just vegetarian tikkis. Simple blend of spices in this wholesome snack. Also Moong Dal is high in protein, this kebabs are healthy and good to include in our everyday meals.
These healthy moong dal kebab offer a delightful combination of flavor, texture, and nutrition, making them a perfect appetizer, main course, or protein-rich snack. Packed with the goodness of split moong dal (yellow mung beans), they are naturally gluten-free and surprisingly easy to make.
With their ease of preparation and versatility, they make a perfect addition to your healthy and delicious meal. Serve these moong dal ke kebab along with raw laccha pyaaz, and green chutney.
pro tips to make moong dal seekh kebab: 1. Don't overcook the dal! You want it soft but not mushy. Aim for a consistency where it holds its shape when formed into kebabs. 2. Oats flour help absorb moisture and prevent kebabs from falling apart. 3. Soak bamboo skewers in water for 30 minutes to prevent them from burning during cooking. 4. This helps prevent the mixture from sticking and makes shaping easier.
Enjoy moong dal seekh kebab recipe | healthy moong dal kebab | moong dal ke kebab | with detailed step by step photos.
Moong Dal Seekh Kebab recipe - How to make Moong Dal Seekh Kebab
Preparation Time: Cooking Time: Total Time:
Makes 6 skewers
For Moong Dal Seekh Kebab
1/2 cup yellow moong dal (split yellow gram)
1 cup grated paneer (cottage cheese)
2 tbsp oats flour
3 tbsp grated onions
1 tsp ginger-garlic (adrak-lehsun) paste
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/4 tsp garam masala
1 tsp chaat masala
1 tbsp finely chopped mint leaves (phudina)
2 tbsp finely chopped coriander (dhania)
salt to taste
2 tsp oil for cooking
For moong dal seekh kebab
- For moong dal seekh kebab
- To make {span class="bold1"}moong dal seekh kebab recipe{/span}, clean, wash and boil the moong dal in 1 cup of water till the dal is soft and cooked and all the water has evaporated.
- Combine the cooked dal with the rest of the ingredients and mix well.
- Divide the mixture into 6 equal portions.
- Using a wooden or metal skewer, press each portion of the dal mixture on it with your fingers to make a 100 mm. (4") long kebab.
- Heat a broad non stick pan, grease it using 1 tsp oil. Place the kebabs on hot tava.
- Cook the kebabs on a medium flame using 1 tsp oil till they are evenly browned on all sides.
- Serve {span class="bold1"}moong dal seekh kebab{/span} hot with green chutney.
like moong dal seekh kebab
-
moong dal seekh kebab recipe | healthy moong dal kebab | moong dal ke kebab | then do try other healthy kebab recipes also:
- spinach and chana kebab recipe | Indian palak chana dal kebabs | healthy spinach chana dal cutlet |
- rajma kebab recipe | rajma galouti kebab | red kidney beans tikki |
what is moong dal seekh kebab made of?
-
See the below image of list of ingredients for making moong dal seekh kebab.
how to cook the moong dal
- To make moong dal seekh kebab recipe | healthy moong dal kebab | moong dal ke kebab | clean and wash ½ cup yellow moong dal (split yellow gram) in a big bowl.
-
Boil 1 cup of water in a deep pan.
-
Add the washed moong dal.
-
Cook till the dal is soft and cooked and all the water has evaporated. Do not overcook the dal otherwise the moong dal mixture will fall apart while cooking.
how to make moong dal seekh kebab
-
In a big bowl add the cooked dal.
-
Add 1 cup grated paneer (cottage cheese). Paneer acts as a natural binder, helping the cooked moong dal, spices, and other ingredients stick together, forming firm and compact kebabs that hold their shape during shaping.
- Add 2 tbsp oats flour. Similar to grated paneer, oats act as a binder, it is helpful if you're using less or no potato or other traditional binding agents.
-
Add 3 tbsp grated onions.
-
Add 1 tsp ginger-garlic (adrak-lehsun) paste. The unique flavors of ginger and garlic combine to create a warm, slightly sweet, and pungent aroma that carries through the cooking process and infuses the kebabs with an irresistible depth of flavor.
-
Add ¼ tsp turmeric powder (haldi).
-
Add 1 tsp chilli powder.
-
Add ¼ tsp garam masala.
-
Add 1 tsp chaat masala. Chaat masala plays a unique and multifaceted role in enhancing the flavor profile of moong dal seekh kebabs.
-
Add 1 tbsp finely chopped mint leaves (phudina). Mint leaves add a refreshing and vibrant touch to moong dal seekh kebabs.
-
Add 2 tbsp finely chopped coriander (dhania).
-
Add salt to taste.
-
Mix it well.
-
Divide the mixture into 6 equal portions.
-
Using a wooden or metal skewer, press each portion of the dal mixture on it with your fingers to make a 100 mm. (4") long kebab.
-
Heat a broad nonstick pan, grease it using 1 tsp oil.
-
Place the kebabs on hot tava.
-
Cook the kebabs on a medium flame using 1 tsp oil till they are evenly browned on all sides.
-
Serve moong dal seekh kebab recipe | healthy moong dal kebab | moong dal ke kebab | hot with green chutney.
pro tips to make moong dal seekh kebab
-
Don't overcook the dal. You want it soft but not mushy. Aim for a consistency where it holds its shape when formed into kebabs.
- Oats flour help absorb moisture and prevent kebabs from falling apart.
- Soak bamboo skewers in water for 30 minutes to prevent them from burning during cooking.
| Energy | 162 cal |
| Protein | 8.1 g |
| Carbohydrates | 14.7 g |
| Fiber | 1.8 g |
| Fat | 7.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 195.9 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 3.4 mg |
| Folic Acid | 26.5 mcg |
| Calcium | 143.1 mg |
| Iron | 0.9 mg |
| Magnesium | 24.9 mg |
| Phosphorus | 85.9 mg |
| Sodium | 5.5 mg |
| Potassium | 216.9 mg |
| Zinc | 0.6 mg |