1/2 cup Bengal gram (Chana dal)
1/2 cup Whole masoor (with the black cover)
1 tea spoon whole garam masala (cloves+badi elaichi+tej patta+javitri+dal chini+kali mirch) tied in a small cloth
1/2 inch piece of grated ginger
3-4 green chillies chopped
salt to taste
Oil/ Butter for shallow frying
Mix both the dals and wash properly. Soak for 2-3 hours if you have time, else u can directly use them.
in a cooker boil the dals along with all ingredients except oil/butter using only that much water as would be required for making the dal soft. It should be dry when boiled. Usually 5-6 whistles.
if there is water you can drain it, but that causes the nutrition to be washed away.
allow the mixture to cool, remove the bag of garam masala and mash and smoothen the mixture.
applying a little oil in hand, shape like small kababs and shallow fry on a tava/griddle using oil or butter till golden on both sides.
Serve hot with any chutney or dip of your choice.
Tastes best with a hot cup of tea.
Re: Dal kabab
dal kabaab eh veg kabab hai
Ladies Finger Bajji