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Home  ?  Recipes  ?  Snacks  ?  Moong Daal Kabab

Moong Daal Kabab

Recipe By : Niru Gupta
Type: Snacks Serving: 12 pieces


  • Dhuli Moong (Husked Green Gram) 1 cup (180 g) soaked in water for 3-4 hours
  • Hung  curd (dahi) 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 tsp  
  • Garlic paste tsp
  • Ghee to pan fry


  • 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.

  • Currently 3/5 Stars.
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Current Rating 3/5 (1 votes)
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