Moong Daal Kabab

Ingredients

• Dhuli Moong (Husked Green Gram) 1 cup (180 g) soaked in water for 3-4 hours
• Hung  curd (dahi) ¼ cup (50 g)
• Ghee (Clarified Butter) 2 tbsp (30 g)
• Jeera (cummin seeds) 1 tsp
• Salt, to taste or 1 tsp
• Chilli powder 1 tsp
• Garam masala ½ tsp  
• Garlic paste ½ tsp
• Ghee to pan fry

Preparation

• Drain the daal and keep aside. Heat the 2 tbsp ghee in a kadahi, and add the jeera. When they splutter add the daal and the salt and saute over medium heat till tender but whole. Takes about 5 minutes. Remove from heat and let cool.

• Grind the lentils in a food processor or a stone to a fine consistency without adding water. This becomes like dough.

• Mix the salt, chilli powder, garam masala and garlic into the ground daal. Add the yogurt and make into a soft pliable dough.

• Divide this into about 12 portions and shape them into round balls, and then flatten them.

• Heat enough ghee in a heavy based frying pan to form a thin layer. Fry over low heat, first on one side then the other, till crisp and brown. You will have to keep adding a little ghee as and when required.