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
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.
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
Method
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.
Nutrition Info
Calories : 911 Kcal
Carbohydrates : 93.3 gm
Protein : 24.2 gm
Fat : 48.1 gm
Other : Iron- 8.3mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
