spinach and chana kebab recipe | Indian palak chana dal kebabs | healthy spinach chana dal cutlet | veg hariyali kabab | with 64 amazing images. spinach and chana kebab recipe | Indian palak chana dal kebabs | healthy spinach chana dal cutlet | veg hariyali kabab is a non-fried healthy starter. Learn how to make Indian palak chana dal kebabs. To make spinach and chana kebab, combine all the ingredients in a broad non-stick pan, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Cool slightly and blend in a mixer to a coarse mixture. Keep aside. Heat 1 tsp of oil in a broad non-stick pan and add the cumin seeds. When the seeds crackle, add the spinach purée and cook on a slow flame, while stirring continuously, for 1 to 2 minutes or till the water evaporates. Add all the remaining ingredients along with the chana dal mixture and salt, mix well and cook on a slow flame for another 2 to 3 minutes, while stirring continuously. Sprinkle a little water if the mixture becomes very dry. Cool slightly and divide the mixture into 10 equal portions. Roll out each portion into a 67 mm. (2½”) thin flat round kebab. Heat a non- stick tava (griddle) and grease it using ¼ tsp of oil, place 5 kebabs on it and cook all the kebabs on a slow flame, using 1 tsp of oil, till they turn golden brown in colour from both the sides. Serve hot with garlic chutney. Even health enthusiasts will queue up for a second helping of this kebab that is made of chana dal, spinach, methi leaves and aromatic spices. Proper cooking techniques like cooking on a tava with minimal oil and a thoughtful combination of ingredients qualifies this Indian palak chana dal kebabs for a health book! We have avoided the use of cornflour or potatoes and replaced them with rolled oats for binding. This veg hariyali kabab may seem to be elaborate, but it’s worth the effort for all health conscious looking for tasty snacks. However, remember that these kebabs will not have that perfect crispy texture like fried kebabs. This healthy spinach chana dal cutlet is a wealth of iron, and folic acid – 2 key nutrients which help to keep anaemia at bay. The spinach also has vitamin A which acts as an antioxidant and helps to get a glowing skin and good vision. 1 to 2 kebabs can be enjoyed by diabetics, heart patients and weight watchers. Pregnant women and women with PCOS too can enjoy this at snack time. Tips for spinach and chana kebab. 1. Remember to plunge the spinach leaves in a bowl of ice cold water after blanching. This step is known as refreshing, it is done to retain the colour of the vegetable and it also halts the process of cooking. 2. Do not add water to blend spinach for the puree. 3. Also you may keep the blended spinach puree in a strainer to drain out excess water if any. 4. While cooking the spinach puree, ensure to cook it on a slow flame and stir continuously till the water evaporates. Presence of water may make the rolling and shaping of the kebab difficult. 5. We recommend you make ginger garlic paste at home instead of buying it readymade from the market. 6. Prefer to crush the kasuri methi in between your palms and use. 7. These kebabs are non-fried, so do not shape them very thick. Do not shape very thin too, as they might break while cooking. 8. Finally remember to cook the kebabs on a slow flame so they cook uniformly. 9. Serving these kebabs immediately is also very important to enjoy its taste and texture. Enjoy spinach and chana kebab recipe | Indian palak chana dal kebabs | healthy spinach chana dal cutlet | veg hariyali kabab | with step by step photos.

When we usually think of using chana dal in the menu, we make it into a thick, soupy dal, perked up with different flavours. For a change, try this Dry Chana Dal recipe. It is simply awesome, with a soft and succulent texture and a peppy flavour marked by dominant notes of tomatoes and dried fenugreek leaves together with traditional flavour-givers like onion, ginger, garlic, green chillies etc. Every mouthful is really bubbling with energy. You can serve this tasteful dish hot and fresh with rice or rotis . You can also try other dal recipes like Dal Pinni and Dal Rasam .

This elaborate version of Sambhar is a primary side dish whose smell will linger in your hands long after you are done with the meal, thanks to the exciting array of spices used in it. It is usually had as an accompaniment with idlis and dosas or plain rice . While I have modified this recipe to use cooked chana dal, a lot of south Indians usually prefer to use toovar dal – which is, in fact, the preferred dal for most South Indian gravy-style dishes.