Lentil Kebabs – Chana Dal Kebabs
Chana Dal Kebab
Chana dal or Bengal gram is a variety of chickpea that is sold hulled and split; it is one of the most important pulses in Indian cooking and is very nutritious: high in protein and dietary fibre and a good source of iron. It has many culinary uses; for example it is ground to produce the flour known as besan, which is used for both sweet and savoury dishes. These kebabs are a delicious vegetarian option for the barbecue.
PREPARATION TIME; 15 MINUTES,
PLUS 55 Minutes to 1 HOUR SOAKING
COOKING TIME: 30 MINUTES
MAKES 8-10 KEBABS
|100g||yellow split peas (chana dal or Bengal gram)|
|1 tbsp||rice flour|
|1 small onion or 2 spring onions||finely chopped|
|2 chopped||green chillies,|
|A few coriander leaves||washed and chopped 1 tbsp rapeseed oil|
|1 tsp||lemon juice|
|¼ tsp||ground cinnamon|
|2 tsp||tomato puree|
Method of Preparation:
Step – 1
Soak the chana dal in cold water for 1 hour.
Step – 2
Drain the chana dal and place in a saucepan, add 400ml of boiling water and boil for 10-15 minutes until soft.
Step – 3
Meanwhile, soak 8-10 wooden skewers in water for 15 minutes.
Step – 4
Drain the chana dal place in a food processor along with all the remaining ingredients – except the onion – and blend to a coarse paste.
Step – 5
Add the onion or spring onions and mix well. Using wet hands, take a golf-ball-sized piece of the mixture and press it tightly around a skewer in a sausage shape. Repeat with the remaining mixture.
Step – 6
Place under a preheated grill or on a barbecue, and cook for 10-15 minutes on each side or until the kebabs become a little darker.
Serve with Tomato chutney (page 160).