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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.
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