How to make Dal Kababi -

Minced chicken koftas cooked in spicy urad dal.

Sanjeev Kapoor

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

Main Ingredients : Skinless Split Black Gram, Chicken Mince (चिकन कीमा)

Cuisine : Uttar Pradesh

Course : Dals and Kadhis

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For more recipes related to Dal Kababi checkout Amritsari Sookhi Dal. You can also find more Dals and Kadhis recipes like Kulith Cha Saar Egg Dal Tadka Onion Sambar Sprouted Beans Kadhi

Dal Kababi

Dal Kababi Recipe Card

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The cuisine of Uttar Pradesh is synonymous with a wide variety as every city in this state offers a different but equally sumptuous cuisine for the gourmet. Most families in Uttar Pradesh eat vegetarian food, although meat delicacies cooked in the Awadh style are world famous. Average cuisines in Uttar Pradesh revolve around the simple, vegetable curries of all kinds. But there is a predominance of fried foods which are a must especially during festivals and special occasions. 
The irresistible Mughlai food is reminiscent of the Nawabi and the Mughal glory. The world renowned Dum Pukht (means ‘to breathe and to cook’) cuisine owes its excellence to the fact that the food, sealed in a dish and slow-cooked in its own juices, retains its entire natural aromas and flavours. Lucknow is famous for its biryanis and different meat preparations. A very interesting aspect of Awadh cuisine is the inspiration it draws from a myriad sources - seasons and celebrations, flora and fauna, personalities, poetry and colour.

Prep Time : 0-5 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dal Kababi Recipe

  • Skinless Split Black Gram soaked 1 cup

  • Chicken Mince minced 200 grams

  • Oil 4 tablespoons

  • Salt to taste

  • Red chilli powder 1 1/2 teaspoon

  • Garam masala powder 1 1/4 teaspoon

  • Green chillies chopped 1 teaspoon

  • Yogurt 1/2 teaspoon

  • Ginger-garlic paste 1 1/2 teaspoons

  • Caraway seed (shahi jeera) powder 1/2 teaspoon

  • Onions chopped 2 medium

  • Turmeric powder 1/4 teaspoon

  • Tomato chopped 1 large

  • Fresh coriander leaves chopped 2 tablespoons

  • Lemon,cut into wedges 1

Method

Step 1

Heat oil in a non stick pan Add salt, ½ tsp red chilli powder, ¼ tsp garam masala powder, ½ tsp chopped green chillies, yogurt, ½ tbsp ginger-garlic paste to minced chicken and mix well. Marinate for 15 minutes.

Step 2

Add caraway seeds, onions, remaining green chillies to the oil in the pan and sauté till lightly browned. Add remaining ginger-garlic paste and mix.

Step 3

Add turmeric powder, remaining red chilli powder and tomato and sauté. Divide minced chicken mixture into marble sized balls.

Step 4

Drain urad dal and add to the pan along with 2 cups water, salt, remaining garam masala powder, coriander leaves and mix. Cover and cook for 3-4 minutes.

Step 5

Add chicken balls and cover. Cook for 3-4 minutes on high heat.

Step 6

Reduce heat to medium and cook till both dal and chicken is completely cooked. Add more water if the mixture is too thick.

Step 7

Serve hot with lemon wedges.

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MasterChef Sanjeev Kapoor

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.