INGREDIENTS

1 cup hung curd

2 tablespoon ghee

1 teaspoon salt

1/2 teaspoon garam masala powder

1 cup water

400 gm soaked green moong dal

1 teaspoon cumin seeds

1 teaspoon chilli powder

1 teaspoon garlic paste

METHOD

–              To make this yummy kebab recipe, drain the previously soaked green moong dal and keep aside.

–              Heat the 2 tablespoon ghee in a kadahi, and add the cumin.

–              When they splutter add the dal 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 a dough. Mix the salt, chilli powder, garam masala and garlic into the ground dal.

–              Add the yoghurt 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.

–              Serve it hot with tomato-garlic sauce and coriander chutney.