Recipe of Any-night-of-the-week KULTHI KEBAB (Horsegram Kebabs)

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a special dish, Recipe of Award-winning KULTHI KEBAB (Horsegram Kebabs). One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from KULTHI KEBAB (Horsegram Kebabs), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare KULTHI KEBAB (Horsegram Kebabs) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make KULTHI KEBAB (Horsegram Kebabs) is Makes 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook KULTHI KEBAB (Horsegram Kebabs) estimated approx 40 minutes plus overnight soaking.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook KULTHI KEBAB (Horsegram Kebabs) using 22 ingredients and 10 steps. Here is how you cook that.

Packed with flavours, these kebabs are super healthy, gluten free and vegan. They can be served with chai for a snack or as an appetiser with drinks, for cocktails and parties. These melt in the mouth kebabs can pass off as vegetarian galouti kebab. #TTS #glutenfree #vegan #snacks

Ingredients and spices that need to be Get to make KULTHI KEBAB (Horsegram Kebabs):

1. 3 Laung / Cloves
2. 1 Moti Elaichi / Black Cardamom
3. 1 pinch Dal Chini / Cinnamon
4. 6– 8 Sabut Kali Mirch / Black Pepper Corns
5. 1 pinch Green Cardamom Powder
6. 3/4 C Kulthi Dal
7. 1/4 C Chana Dal
8. 1 pinch Hing / Asafoetida
9. 1 large Tej Patta / Bay Leaf
10. 3/4 tsp Salt
11. 2 C Water
12. 1 tbsp melted Ghee
13. 1/2 tsp Jeera / Cumin Seeds
14. 1 1/2 tsp finely chopped Ginger
15. 2 tsp finely chopped Green Chillies
16. 2 tbsp finely chopped fresh Coriander
17. 1/2 tsp Red Chilli Powder
18. 1/2 tsp Amchur Powder
19. 1/4 tsp Salt
20. 3 tbsp Poha / Flattened Rice
21. 1 medium (approx. 130 gm) Boiled Potato, grated
22. as required Green chutney to serve (or any chutney of your choice)

Steps to make KULTHI KEBAB (Horsegram Kebabs)

1. Wash the dals, separately, twice and drain the water. Soak them separately in enough water and set aside for six to eight hours. I prefer to soak them overnight.
2. Discard the water and transfer the kulthi dal in a pressure cooker along with asafoetida, bay leaf and salt. Add two cups of water and pressure cook the dal till two pressure whistles are released. Switch off the heat and let the pressure release on its own.
3. Open the pressure cooker and add the chana dal (after discarding the water in which it was soaked). Pressure the cook the dals together for another pressure whistle and let the pressure release on its own. I prefer that the dal is cooked yet it holds slight resistance when you try to mash it between your fingers. By no means should it be mushy.
4. Strain the dal in a large sieve and allow it to sit for half an hour to forty five minutes tossing it once or twice in the sieve.
   Meanwhile crack open the black cardamom and extract the seeds from the pod. We shall be using only half of these seeds. Lightly roast the black cardamom seeds, cloves and black peppercorns. Once done, grind them to a powder in a mortar and pestle. Add the green cardamom powder and cinnamon powder to the spice mix and set it aside.
5. Heat the ghee in a frying pan and add cumin seeds. Once they begin to crackle, add the ginger and fry for a ten seconds. Add the dals and roast them on high heat for two to three minutes to get rid of excess moisture.
   
   (The roasting time will depend on well the dal is cooked. If your dal is over cooked or is mushy, you will have to increase the roasting time to get rid of excess moisture)
6. Once you are done with the roasting, smash the dal using the back of a ladle or spatula. If you are able to mash it easily, remove it from heat and set aside to cool. (However, if there is moisture, you need to roast it further.)
   
   Soak the flattened rice / chiwda / poha in a cup of water and set aside till it softens. (be careful not to ‘over soak’ as the poha will absorb a lot of water and turn very mushy) Drain the water and squeeze the poha to get rid of extra moisture. Set it aside.
7. Coarsely grind or mash the dal and add the spice mix, salt, red chili powder, amchur, finely chopped green chillies and coriander. Also add the poha and grated potato. Mix everything well, (almost like you are kneading it) so that everything binds together well.
8. Divide the mixture in twelve to fourteen equal sized balls and roll and flatten them to the size and thickness you like and shallow fry them in ghee or oil. Since everything is already cooked, fry the kebabs on high because all we need is a nice golden brown colour and a bit of texture on the kebabs. Once both the sides of the kebab are golden brown in colour, remove them on an absorbent tissue.
9. Serve with chutney of your choice. We mostly prefer the green chutney and sometimes some mayo to which we add some chilli sauce.
10. Note – If you feel like the mixture is not coming together, increase the amount of potato or you can use 2 – 3 tbsp of bread crumbs.

While this is certainly not the end all be guide to cooking fast and simple lunches it is good food for thought. The stark reality is that this will get your own creative juices flowing so you could prepare wonderful lunches for your own family without needing to accomplish too much heavy cooking from the process.

So that is going to wrap this up for this exceptional food Simple Way to Prepare Favorite KULTHI KEBAB (Horsegram Kebabs). Thanks so much for your time. I'm confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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