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Moong Dal Sheekh Kebabs
  1. Clean, wash and boil the moong dal in 2 cups of water till the dal is soft and cooked and all the water has evaporated.
  2. Combine the cooked dal with the rest of the ingredients and mix well.
  3. Divide the mixture into 12 equal portions.
  4. Using a thick sheikh (metal skewer) press each portion of the dal mixture on it using your fingers to make a 100 mm (4”) long kebab.
  5. Brush each kebab very lightly with oil.
  6. Cook the kebabs over a grill or over a charcoal barbeque till the kebabs are evenly browned (approx. 3 to 4 mins.)
  7. Cut into pieces and serve hot with mint and coriander chutney.
Yellow moong dal (split yellow gram) - 100 gms
Grated boiled potatoes - 50 gms
Grated onion - 25 gms
Pinch of chilli powder
Pinch of garam masala
Pinch of turmeric powder
Ginger-garlic paste - 5 gms
Pinch of chaat masala
Chopped coriander - 2 tbsp
Salt to taste
Oil - 10 ml
Mint and coriander chutney for serving
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