Achari Moong Dal Kabab Recipe
Learn how to make achari moong dal kabab recipe at home. These high protein veg kababs are made with sabut green/hari moong dal and are stuffed with aam ka achar.
Ingredients
- 1.5 cups green moong dal soaked overnight
- ½ cup coriander leaves roughly chopped
- ¼ cup mint leaves
- 2 medium onion
- 8-9 cloves of garlic
- 1- inch ginger
- 2-3 green chillies
- 1.5 tbsp yogurt
- ½-1 cup roasted besan
- 2 tsp roasted cumin seeds crushed
- 2 tsp roasted coriander seeds crushed
- 2 tsp garam masala powder
- 1 tsp red chilli powder
- Salt to taste
- Aam ka achar or mango pickle as required
- Ghee for frying
Instructions
- Rinse green moong dal with water. Take a large bowl, add the dal and fill it with water. Soak it overnight.
- Note: Always choose a large bowl to soak the dal. As it will absorb water and expand. After soaking 1.5 cups of dal, you will get approximately 3-3.5 cups of dal.
- In a food processor jar, add moong dal, coriander leaves, mint leaves, onion, garlic, ginger, green chillies, yogurt, besan, cumin seeds, coriander seeds, garam masala, red chilli and salt.
- Grind to make a semi-smooth paste.
- Let it rest for 15 minutes.
- Note: If the mixture feels too wet/moist, add roasted besan and mix well. Here I have added around 1 cup of besan.
- Grease your palm with ghee. Take a little dal mixture (around ⅓ cup), flatten it on your palm and add 1 tsp mango pickle at the centre. Seal it. Make all the kebabs in the same manner.
- Heat ghee in a pan over medium flame.
- Add the kebabs. Shallow fry until both sides are golden in colour.
- Serve them hot with green chutney and achari onions.