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

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 Chao Tom, Tuna Salad Sandwich, Bombay Pavbhaji, Herb Crusted Chicken.