Why recepie famous for?
It is impossible to speak of the Mughlas and ignore the heritage of kebabs that they left behind. Though most people believe that kebabs are completely a non-vegetarian's prerogative, vegetarian kebabs are a real treat to the senses! Seekh kebabs are nothing but kebabs that have been prepared on the seekh or metal skewer over a barbeque or in a tandoor. Moong dal makes the perfect seekh kebab. Potato has been used for binding the kebab and a host of delectable spices add a range of flavours.
Ingredients
1 cup yellow moong dal (split yellow gram)
1 cup boiled and grated potatoes
3 tbsp grated onions
2 tsp chilli powder
1/4 tsp garam masala
1/4 tsp turmeric powder (haldi)
1 tsp ginger-garlic (adrak-lehsun) paste
2 tsp chaat masala
2 tbsp chopped coriander (dhania)
salt to taste
oil for brushing
phudina chutney
Instructions
Clean, wash and boil the moong dal in 1 cup of water till the dal is soft and cooked and all the water has evaporated.Combine the cooked dal with the rest of the ingredients, except the oil, and mix well.
Divide the mixture into 4 equal portions.
Using a thick seekh (metal skewer), press each portion of the dal mixture on it with your fingers to make a 100 mm. (4") long kebab.
Brush each kebab with a little oil.
Cook the kebabs (approx. 3 to 4 minutes) over a charcoal or electric barbeque till they are evenly browned on all sides.
Cut into pieces and serve hot with phudina chutney.
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