Masoor Dal Kebabs Recipe Step By Step

To begin making the Masoor Dal Kebabs formula, pressure make the peeled potatoes separately first in a pressure cooker with 1/4 cup of aqua, table salt an pinch for at least 4 whistle.

The potatoes need to be completely soft and effortless to mash. Once done, allow the pressure to release naturally and take the potatoes out and place it in a mixing dish.

Once it has cool down you can mash it well. Now make soaked masoor dal with 2 cups of aqua, table salt to palate for at least 6-8 whistle, once done allow the pressure to release naturally, filter out the excess aqua and you can use the aqua that has been drained out for your dals, curries etc, to give your dish a good for you touch.Mash the masoor dal also coarsely and them along with the potatoes and incorporate well. bring to temperature a gravy pot with cooking oil, toss in cumin seeds and allow it to crackle for few seconds.toss in cut up garlic, ginger and saute until they soften.

toss in onions and green chilli and saute until the onions turn translucent.toss in turmeric dusting masala condiment, red chilli dusting masala condiment, garam masala dusting masala condiment, table salt and give it a swirl around.toss in mashed potato and masoor dal and gently incorporate well until all the masala is evenly coated.

Keep mixing until the kebab mixture combines together.Leave it to parched and switch off the bring to temperature.

Once the mixture is cooled down, pinch out a small portion of the mixture and start shaping them into cylindrical shapes.

Do the same for the rest of the mixture.bring to temperature a flat skillet with 3 tablespoon cooking oil, toss in the kebabs gently and keep turning it over until it crisps up evenly on all the side.offer the Masoor Dal Kebabs formula along with Hyderabadi veggie Biryani formula,Tomato shallot Cucumber Raita formula or it can simply offer with a yogurt dip to enjoy it for your appetizers.