Savoury · snacks

Daal seekh-kebabs with Mint chutney (Lentil fritters)




The weather in Delhi/Gurgaon these days is becoming very unpredictable. In the middle of excessive heat yesterday, suddenly it started raining, and not just a simple rain, it was accompanied with hailstones! Oh my god, for a minute we couldn’t understand as to what can suddenly make so much noise outside, whats going on! I was in my office and we quickly went outside to see and were left amused. Wow! just love such little showers in the summers. This weather change, simply changes the mood!

These Daal kebabs I actually made last Sunday but missing them already while writing down the recipe for you, (all because of this lovely weather right now). You know, usually we go in for vegetable kebabs, but this time I tried making them will lentils and loved it. (Little secret: These are easier than the other, as not much chopping is required! 😀 (lazy me! :P)) A mix of a few lentils with onions, ginger, garlic and cilantro gave a lovely taste keeping health in mind. Although these were deep fried, you can surely bake them and they would still taste amazing.

These can be a great snack for all times especially with a  cup of tea or coffee. Unlike other kebabs we make,  I found these much more filling, but they require some preparation beforehand. (Dont worry, its easy) The lentils need to be soaked in water for atleast a few hours or better overnight before we start making these.


Servings: makes about 15-20 medium sized kebabs

Preparation time: (overnight soaking) + 30mins

Cooking time: 15 mins


For the kebabs:

1 cup Chana daal / Split Bengal gram

½ cup Sabut Urad / Black gram lentils (whole)

½ cup Mung / Whole Green gram lentils

½  cup Sabut masoor / Whole brown lentils

1 cup finely chopped red onions

2-3 cloves of garlic crushed

1 tsp ginger finely chopped

1-2 green-chilies finely chopped

Handful of finely chopped cilanthro

1 tsp jeera / cumin seeds

Pinch of hing / asafetida

1 tsp amchur / dry mango powder

Salt as per taste

Pinch of garam masala

3 tbsp maida / all purpose flour

2 tbsp (approx.) cornflour powder for coating

3 cups refined oil for deep frying

3 tbsp refined oil  for saute seperately

2 ½ cups water for boiling lentils

For the Mint chutney (dip):

150gms fresh pudina / mint leaves

1 cup tamrind pulp – not too thick, not too runny (soak seedless tamrind- 150gms in warm water for 1 hour and sieve the pulp when soft)

1 cup sugar

1 tsp cumin seeds

1 tsp salt

1/2 tsp black salt



For the Mint chutney (dip):

  1. Wash the mint leaves properly and separate them out of their stem.
  2. Add rest of the ingredients with the leaves in a high speed blender and blend for a minute. Check for consistency and add water if required. Check for sugar and adjust as per taste.

For the Kebabs:

  1. Wash the overnight soaked lentils properly a few times till most of their loosened skin gets removed.
  2. Boil all the lentils together with salt and water in a pressure cooker. The water should just cover the lentils in the cooker. Dry off any access water if left after boiling, and mash the boiled lentils to a thick & soft paste. Transfer it in a bowl and set aside.
  3. In a 2 inch deep pan, heat the oil and add cumin seeds till splatter. Add asafetida and mix. Throw in together the ginger, garlic and green chilies and cook for a minute.
  4. Add onions and cook till translucent. Add salt, amchur (dry mango powder) and garam masala and mix.
  5. Add the boiled lentils to this with hopped cilanthro and mix till well combined.
  6. Transfer to another bowl and let it cool for sometime.
  7. When cooled, add the maida/ flour and mix well. Check for salt and adjust according to your taste.
  8. Heat oil in a deep pan for frying.
  9. Now scoop some dough in your hands and it roll into 2 inch long log shapes. Cover these into the dry corn-flour powder(picture above) and set aside. When all are done, slide them one by one into the oil from a corner to deep fry. The dry corn-flour will help it to not open up in oil and also gives a crunchy covering.
  10. Fry them until golden brown.
  11. Transfer on paper napkins to soak excessive oil.

Serve warm and enjoy!

I also served them along a salad of sliced cucumber, onions, carrots and tomatoes with lemon, salt and black pepper dressing. Fresh chilled salads added so much more to the hot sizzling kebabs. 🙂

Do share your experiences guys, I love to hear from you !

Happy snacking ! 🙂



13 thoughts on “Daal seekh-kebabs with Mint chutney (Lentil fritters)

  1. Glad to have found your blog Sakshi! Everything looks delicious 🙂 I can’t wait to try out some recipes especially since I’m looking for an Indian recipe to show case on my blog for this week!!! Is there any recipe in particular that you think I should have a crack at?

    Liked by 1 person

    1. Same here Roxanne. Loved your blog too. 🙂 Ohh, I havent posted many Indian recipes till now, a few.. and all are my favorite. But you can try lentil kebabs with mint dip, or the cooker vegetable pilaf (rice) these are like every Indian’s favorite dishes. Even the cottage cheese filled paranthas.. Nobody can say no to these!! 😀 😀 Let me know what you decide and how did you like it. Would love to hear from you. 🙂

      Liked by 1 person

      1. Ooooh the cottage cheese filled parathas sound amazing!!! I originally was thinking to make dosa and tadka dal cause those are my all time favourites to eat from my childhood but you just may have persuaded me to do otherwise!! Yum. Parathas! Can I ask for your opinion, Sakshi? I know asafoetida/hing feature in many Indian recipes but is it 100% necessary in your opinion?

        Liked by 1 person

        1. Hi, oh yes, you can go without it too, hing we usually use to avoid any kind of gastric problems or some kind of indigestion. We anyways add only a pinch, because of its pungent smell and taste. It doesn’t have to overpower or it spoils the dish. Go on and enjoy 🙂

          Liked by 1 person

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