SPICY DOUBBLE DAL KABAB (RAMAZAN SPECIAL)

SPICY DOUBBLE DAL KABAB (RAMAZAN SPECIAL)

These Doubble Dal Kababs are inspired from the Traditional Delhi Qalmi Wada, famous for its crispiness and spicy nature. I made them by adding few spices of my choice and subtracting a few from the Qalmi Wada Recipe.  These Kababs can be a great addition to the Iftar Menu during Ramazan.

There are various Tikkis and Kababs made from different Dals, prominent among them is Dal Chana which is used in many different varieties of Kababs, Tikkis, Patties, and Kachoris. Chanay ki Dal(Bengal Gram Lentil) is also used in many sweet dishes, like Halwa and is a substitute for Meat in many ways. Legend is that when King Aurangzeb Alamgir dethroned his father King Shahjahan and imprisoned him, King Shahjahan asked for his Buttler to be with him.  His Butler requested for supply of Chanay Ki Dal and during the imprisonment of Shahjahan, he made different dishes from this single Chanay ki Dal daily and the King was never tired of eating it because this dal was used in so different ways that he always enjoyed it.

Let us start our preparation of Spicy Double Dal Kababs with the name of ALLAH.

PREPARATION TIME:

Mixing & assembling Kababs: 20 minutes

Frying:                                 15 minutes
Yield:                                   25 Kababs
Expenditure:                        only Rs. 80/00 (Less than a Dollar)

WHAT WE NEED:

1. 1 Cup Dal Chana (Bengal Gram Lentil)
2. 1/2 Cup Dal Arhar (Split Red Lentil)
3. 1/2 Cup Gram Flour
4. 5-6 Hari Mirch (Green Chilies Thinly cut)
5. 2 Tablespoon Hara Dhaniya (Coriander leaves)
6. 1 Tablespoon Adrak (Ginger Crushed)
7. 2 Tablespoons Kutti Lal Mirch (Red Chili Flakes) 
8. 1 Tablespoon Kutta Zeera (Crushed Cummin Seeds)
9. 1 Tablespoon Kutta Dhaniya (Crushed Coriander Seeds)
10. 1 Teaspoon Kali Mirch Powder (Black Pepper)
11. 2-3 Tablespoon Chat Masala (Recipe can be found on my Blog)
12. 1 Tablespoon Chili Sauce
13. 1 Teaspoon Garam Masala Powder (All Spice)
14. Oil for frying

THE PREPARATION:

• Soak Dal Arhar in Water for the night and Dal Chana for a minimum of 4 Hours
• Grind both dals together and put them in a bowl.
• Mix all the spices in them with hands and make Kababs of any size or shape you like.
• Heat oil in a large Frying Pan and when the oil is hot, lower the heat to medium.
• Fry the Kababs from both sides till fully brown on slow heat.
• Kababs must not fully submerge in the oil.
• Remember the frying will be on slow heat but before frying you make the oil become fully hot and then lower the heat.
• You can freeze the Kababs by arranging layers of Plastic between them for up to 8-10 days.

Hope you have thrown away the FEAR OF FAILURE by now in preparing any dish. Enjoy with any dip of your choice or Ketchup or my "All Purpose Special Chutney".




Our next recipe will be Insha ALLAH "KERRY KA GUR AMBA" 


Thanks,


NOVICE