MOONG DAL CHAPLI KABAB
(Special Ramazan Recipe)
After having seen and tasted meat everywhere during the Eid Ul Zuha days, people started to loath meat and were looking for something light and far away from the Kabab, Boti, Kofta, Karahi, Pulao, and Briyani dishes. So I thought why not try some Dal for a change, initially my wife cooked Dal Curry but kids mad faces. It seems to be a Universal Problem all over the world that kids often do not follow parents in eating habits.
To find a way out of this I experimented with Moong Ki Dal for making Kababs out of it, Lo & behold, it came out as a super duper hit. Some of our neighbors and especially my kids did not believe that these Kababs are prepared with Moong Ki Dal as its main ingredient. They all were of the view that these are made from minced beef, similar to famous Peshawri Chapli Kababs.
Normally Moong ki Dal is said to be used exclusively for sick people, mostly having stomach ailments etc. Doctors and experts or elders always advise Moong Ki Dal Curry to the patients in Pakistan and India mostly. Another dish is called Khichri, it is made of rice, mixed with Moong Ki Dal and it is a norm in Sub-Continent to prepare Khichri for most of the patients, old age persons, and weak children or elder
The Moong Ki Dal is also used to make Dahi Baray and Dahi Phulki and some sweet dishes are also prepared from this Dal, Moong Ki Dal Ka Halwa is very popular and famous among them.
As this experiment made all of us happy I am, therefore, sharing this stupendous recipe with my viewers with the name of ALLAH.
EQUATION:
Soaking the Dal: Whole Night
Preparing the Mixture: 10 Minutes
Preparing Kababs with rest: 30 Minutes
Frying: 10-15 Minutes according to the quantity
Yield: 8-10 Kababs
Expenses: 100 Rupees (Less than a US Dollar)
INGREDIENTS WE NEED:
- 250 Grams Moong Dal Chilkey Wali (Yellow Lentil with husk)
- 250 Grams Finely cut Pyaz (Onions)
- 6 Finely cut Hari Mirch (Green Chillies)
- 1/2 Gathi Hara Dhaniya (Coriander leaves)
- 1/2 Gathi Podina (Mint Leaves)
- 2 Tablespoon Kuti Lal Mirch (Red Chilli Flakes)
- 2 Tablespoons Chat Masala (Recipe can be seen on this Blog)
- 2 Tablespoons crushed Anardana (Pomegranate Seeds)
- 2 Tablespoons crushed Sabut Dhaniya (Coriander)
- 1 Teaspoon Garam Masala Powder (All Spice)
- 4 Tablespoons Besan (Gram Floor)
- Salt to taste
- Oil for frying
HOW WE PREPARE MOONG DAL KABABS:
- Soak the Dal in Water overnight
- Next day, rinse it and coarsely grind it, don't make a paste
- Finely cut the Onion, Green Chillies, Coriander Leaves, and Mint leaves.
- Mix all the ingredients with Dal and set aside for 1/2 to 1 hour
- Make Kababs and rest them for further 10-15 minutes
- Heat oil in a Wok
- When the oil is properly heated, turn the heat to low
- Shallow fry the Kababs on low heat till golden brown and crispy
- Enjoy with Raita, Green Chutney, Red Chutney, or Ketchup
I am sure once you taste these Moong Ki Dal Chapli Kabab, you'll ask for more, especially for Iftar during Ramazan. The preparation is very simple and easy. Get on with it and surprise your family and friends without thinking of any FEAR OF FAILURE.
Thanks,
NOVICE
