Indian
Indian - Tandoori and Kebabs
Gujarati Dal Tikka
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 1 cup yellow moong dal, soaked 2 hours
- • 1 onion, finely chopped
- • 2 green chilies, finely chopped
- • 1 tbsp ginger-garlic paste
- • 1 tsp garam masala
- • 1/2 tsp red chili powder
- • 2 tbsp coriander leaves, chopped
- • 1 tsp salt
- • 3 tbsp ghee
Preparation Steps
1
Phase 1
Drain the soaked moong dal and grind coarsely without adding any water.
2
Phase 2
Sauté the ground dal in 1 tbsp ghee until it stops sticking and is cooked through; cool completely.
3
Phase 3
Knead the cooked dal with onion, green chilies, ginger-garlic paste, garam masala, red chili powder, coriander leaves, and salt.
4
Phase 4
Form the mixture into small flat round kebabs.
5
Phase 5
Shallow-fry in the remaining ghee over medium heat until crisp and golden brown on both sides.
6
Phase 6
Serve hot with tamarind or mint chutney.