How to make Dal Kabab - Chana dal ground, mixed with caraway seeds and other masalas and deep fried as small kababs.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Caraway seed (shahi jeera) powder (शाही जीरा पावडर)

Cuisine : Hyderabadi

Course : Snacks and Starters

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Dal Kabab Recipe Card

Dal Kabab

Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

You can also find more Snacks and Starters recipes like Stuffed Mushrooms, Apricot And Honey Bar, Olive Fingers, Chilled Veg Rolls.

Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Dal Kabab Recipe

  • Split Bengal gram (chana dal) soaked 250 grams

  • Caraway seed (shahi jeera) powder 1/4 teaspoon

  • Salt to taste

  • Oil to deep fry

  • Ginger chopped 1/2 inch piece

  • Green chillies chopped 2

  • Onion chopped 1 medium

  • Crushed red chillies 1/2 teaspoon

  • Fresh coriander leaves chopped 2 tablespoons

  • Gram flour (besan) 2 teaspoons


Step 1

Drain dal and put half of it into a mixer jar and grind coarsely without any water. Transfer into a glass bowl.

Step 2

Grind the remaining dal a little more finely and transfer into the same bowl.Heat sufficient oil in a kadai.

Step 3

Add salt, caraway seeds, ginger, green chillies, onion, crushed red chillies and coriander leaves and mix well with hand.

Step 4

Add gram flour and mix again.

Step 5

Dampen your fingers and take small portions of the mixture, flatten slightly and slide into hot oil.

Step 6

Deep fry on medium heat till half done. Drain on absorbent paper.

Step 7

Deep fry once again just before serving.

Step 8

Drain on absorbent paper and serve hot with a chutney of your choice.