Indian
Indian - Tandoori and Kebabs
Panchratna 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 chana dal, soaked overnight
- • 2 tbsp gram flour, toasted
- • 1 onion, finely chopped
- • 2 green chilies, minced
- • 1 tbsp grated ginger
- • 2 tbsp chopped coriander
- • 1 tsp garam masala
- • 1/2 tsp Kashmiri chili powder
- • 1 tsp salt
Preparation Steps
1
Phase 1
Simmer the soaked chana dal until just tender, then drain well and spread out to dry.
2
Phase 2
Coarsely grind the dal with onion, green chilies, ginger, coriander, garam masala, Kashmiri chili powder, toasted gram flour, and salt.
3
Phase 3
Form the mixture into small round kebabs.
4
Phase 4
Shallow-fry on a hot griddle in a little oil until crisp and browned on both sides.
5
Phase 5
Serve hot with mint chutney and lemon wedges.