INGREDIENTS
- 250g Masoor Dal (Chilkey waali;Soaked in water for 2 hours)
- 8 cloves of Garlic
- 10g Ginger (Grated)
- 3 Badi Elaichi
- 2 Choti Elaichi
- 2 Cloves
- 1/2" Dalchini
- 1 Black Pepper
- 5-6 Green Chilly
- 1tsp Amchur Powder
- 2 Medium-sized Onions (Chopped)
- 2 Slices of Bread
- Salt to taste
- Cooking oil
METHOD
- Take masoor dal in a pressure cooker
- Add 2 glasses of water, garlic, badi elaichi, chotti elaichi, clove, dalchini and black pepper
- Close the lid and cook for 10 minutes
- Strain the mixture and seperate badi elaichi, clove, choti elaichi, pepper and dalchini.
- Grind and blend the seperated badi elaichi, choti elaichi, pepper, clove and dalchini together
- Mash boiled dal in a bowl
- Add grated masala powder, ginger, green chilly, onions, coriander leaves, salt and amchur powder
- Add crumbled pices of bread and mix thoroughly
- Divide the mixture into 12 equal portions and press the portions between hands to flatten
- Heat oil in a pan and place the kebabs on the pan. Cook until brown
- Serve hot with a chutney of your choice
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