Quick and easy, with minimum fuss and preparation. Great as cocktail snacks.
Whole Black Masoor Dal
(Indian Brown Lentils)
(or Ricotta cheese)
Tbspn – Plus
for cooking and oiling hands
Soak the dal for 30 minutes.
In a mortar and pestle, pound together the chilles, garlic and ginger.
Wash and chop the spinach into very fine strands.
Bring water to a boil, and boil the Spinach for a 2 / 3 minutes.
Wash and grind the soaked dal into paste with as little water as possible. Preferably no water.
In a non stick skillet, add a appx 1 Tbspn oil.
Add the ginger, chilly and garlic paste. Fry till it is brown.
Add the onions, and fry till brown.
Now add the Dal paste, and again fry till it forms lumps and all the water has evaporated.
Now add the spinach and mix and cook till incorporated.
Add the cottage cheese/ ricotta cheese. Break it and sprinkle it all around for a better mix.
Mix till incorprated.
Add the cashews, garam masala and salt.
Mix well and take off the fire on a plate to cool.
Oil your hands and make small rounds, appx the size of a small lemon.
Flatten it. Repeat with the entire mix.
In a skillet add appx 1 Tbspn oil and cook the kebabs, pressing it and turning it till it browns on both the sides.
You can also fry these kebabs in oil.
Serve hot, sprinkled with chaat masala and garnished with onions. Serve with a corriander chutney.
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