Dal And Vegetable Kebab Recipe

Step 1: To begin making the Dal and Vegetable Kebab Recipe, soak the dal for 8 hours, cook them until soft in a pressure cooker for 2 whistles and let the pressure release naturally

Step 2: Drain the excess water and coarsely mash them using a food processor or a hand blender

Step 3: Powder the bread by grinding in a mixer

Step 4: Chop mint and any other leaves included for the vegetables

Step 5: Combine all the ingredients except the oil

Step 6: Check the salt and spice levels and adjust to suit your taste

Step 7: Take a 6 medium size bamboo skewers and soak it in water for an hour

Step 8: This is needed else the sticks will burn

Step 9: Take an oven tray and cover it with aluminum foil and brush with oil

Step 10: Shape the kebabs into cylinders and slice the skewers into the vegetable kebab

Step 11: Shape the vegetable kebabs and press them so it holds well

Step 12: Place the Dal and Vegetable Kebab on the greased baking tray

Step 13: Brush the vegetable kebabs with oil and refrigerate in for at least one hour

Step 14: Preheat the oven for 180 C for about 10 minutes

Step 15: Place the kebabs in the oven and make for about 20 minutes until golden brown

Step 16: Keep checking if the bottom portion of kebab is cooked

Step 17: If it's cooked and crispy turn around to cook the other side

Step 18: If needed you may brush the oil

Step 19: Ensure all the sides are crispy and inside is soft, that’s the indication that the kebab is cooked

Step 20: Remove the Vegetable Kebab from the oven and serve warm

Step 21: Serve the Dal and Vegetable Kebab Recipe along with Mint Chutney and a cup of Filter Coffee as a tea time snack or as an appetizer for parties