Dal And Vegetable Kebab Recipe
A vegetarian Indian recipe with kabuli chana (white chickpeas) - soaked & cooked, black eyed beans (lobia) - soaked & cooked, kala chana (brown chickpeas) - soaked & cooked. Ready in 1h 15m, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
21 steps- 1
To begin making the Dal and Vegetable Kebab Recipe, soak the dal for 8 hours, cook them until soft in a pressure cooker for 2 whistles and let the pressure release naturally
- 2
Drain the excess water and coarsely mash them using a food processor or a hand blender
- 3
Powder the bread by grinding in a mixer
whole wheat brown bread(1)turmeric powder (haldi)(1/4 teaspoon)cumin powder (jeera)(1/2 teaspoon)chaat masala powder(1 teaspoon)red chilli powder(1/2 teaspoon) - 4
Chop mint and any other leaves included for the vegetables
mint leaves (pudina) - small bunch - 5
Combine all the ingredients except the oil
- 6
Check the salt and spice levels and adjust to suit your taste
salt - to taste - 7
Take a 6 medium size bamboo skewers and soak it in water for an hour
- 8
This is needed else the sticks will burn
sunflower oil - as needed - 9
Take an oven tray and cover it with aluminum foil and brush with oil
- 10
Shape the kebabs into cylinders and slice the skewers into the vegetable kebab
- 11
Shape the vegetable kebabs and press them so it holds well
- 12
Place the Dal and Vegetable Kebab on the greased baking tray
- 13
Brush the vegetable kebabs with oil and refrigerate in for at least one hour
- 14
Preheat the oven for 180 C for about 10 minutes
- 15
Place the kebabs in the oven and make for about 20 minutes until golden brown
whole wheat brown bread(1) - 16
Keep checking if the bottom portion of kebab is cooked
kabuli chana (white chickpeas) - soaked & cooked(1/4 cup)black eyed beans (lobia) - soaked & cooked(1/4 cup)kala chana (brown chickpeas) - soaked & cooked(1/4 cup) - 17
If it's cooked and crispy turn around to cook the other side
kabuli chana (white chickpeas) - soaked & cooked(1/4 cup)black eyed beans (lobia) - soaked & cooked(1/4 cup)kala chana (brown chickpeas) - soaked & cooked(1/4 cup) - 18
If needed you may brush the oil
sunflower oil - as needed - 19
Ensure all the sides are crispy and inside is soft, that’s the indication that the kebab is cooked
kabuli chana (white chickpeas) - soaked & cooked(1/4 cup)black eyed beans (lobia) - soaked & cooked(1/4 cup)kala chana (brown chickpeas) - soaked & cooked(1/4 cup) - 20
Remove the Vegetable Kebab from the oven and serve warm
- 21
Serve the Dal and Vegetable Kebab Recipe along with Mint Chutney and a cup of Filter Coffee as a tea time snack or as an appetizer for parties
mint leaves (pudina) - small bunch
Rate this recipe
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Dal And Vegetable Kebab Recipe
A vegetarian Indian recipe with kabuli chana (white chickpeas) - soaked & cooked, black eyed beans (lobia) - soaked & cooked, kala chana (brown chickpeas) - soaked & cooked. Ready in 1h 15m, serves 4.
Curated byAarav Mehta🇮🇳
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Directions
21 steps- 1
To begin making the Dal and Vegetable Kebab Recipe, soak the dal for 8 hours, cook them until soft in a pressure cooker for 2 whistles and let the pressure release naturally
- 2
Drain the excess water and coarsely mash them using a food processor or a hand blender
- 3
Powder the bread by grinding in a mixer
whole wheat brown bread(1)turmeric powder (haldi)(1/4 teaspoon)cumin powder (jeera)(1/2 teaspoon)chaat masala powder(1 teaspoon)red chilli powder(1/2 teaspoon) - 4
Chop mint and any other leaves included for the vegetables
mint leaves (pudina) - small bunch - 5
Combine all the ingredients except the oil
- 6
Check the salt and spice levels and adjust to suit your taste
salt - to taste - 7
Take a 6 medium size bamboo skewers and soak it in water for an hour
- 8
This is needed else the sticks will burn
sunflower oil - as needed - 9
Take an oven tray and cover it with aluminum foil and brush with oil
- 10
Shape the kebabs into cylinders and slice the skewers into the vegetable kebab
- 11
Shape the vegetable kebabs and press them so it holds well
- 12
Place the Dal and Vegetable Kebab on the greased baking tray
- 13
Brush the vegetable kebabs with oil and refrigerate in for at least one hour
- 14
Preheat the oven for 180 C for about 10 minutes
- 15
Place the kebabs in the oven and make for about 20 minutes until golden brown
whole wheat brown bread(1) - 16
Keep checking if the bottom portion of kebab is cooked
kabuli chana (white chickpeas) - soaked & cooked(1/4 cup)black eyed beans (lobia) - soaked & cooked(1/4 cup)kala chana (brown chickpeas) - soaked & cooked(1/4 cup) - 17
If it's cooked and crispy turn around to cook the other side
kabuli chana (white chickpeas) - soaked & cooked(1/4 cup)black eyed beans (lobia) - soaked & cooked(1/4 cup)kala chana (brown chickpeas) - soaked & cooked(1/4 cup) - 18
If needed you may brush the oil
sunflower oil - as needed - 19
Ensure all the sides are crispy and inside is soft, that’s the indication that the kebab is cooked
kabuli chana (white chickpeas) - soaked & cooked(1/4 cup)black eyed beans (lobia) - soaked & cooked(1/4 cup)kala chana (brown chickpeas) - soaked & cooked(1/4 cup) - 20
Remove the Vegetable Kebab from the oven and serve warm
- 21
Serve the Dal and Vegetable Kebab Recipe along with Mint Chutney and a cup of Filter Coffee as a tea time snack or as an appetizer for parties
mint leaves (pudina) - small bunch
Rate this recipe
