Masoor Dal Kebabs Recipe
A high protein North Indian Recipes recipe with potatoes (aloo) - skin peeled and boiled, masoor dal (whole) - soaked for at least 6 hours, cumin seeds (jeera). Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
17 steps- 1
To begin making the Masoor Dal Kebabs Recipe, pressure cook the peeled potatoes separately first in a pressure cooker with 1/4 cup of water, salt an pinch for at least 4 whistle
potatoes (aloo) - skin peeled and boiled(2)masoor dal (whole) - soaked for at least 6 hours(1 cup)inch ginger - chopped(1)salt - to taste - 2
The potatoes need to be completely soft and easy to mash
potatoes (aloo) - skin peeled and boiled(2) - 3
Once done, allow the pressure to release naturally and take the potatoes out and place it in a mixing bowl
potatoes (aloo) - skin peeled and boiled(2) - 4
Once it has cool down you can mash it well
- 5
Now cook soaked masoor dal with 2 cups of water, salt to taste for at least 6-8 whistle, once done allow the pressure to release naturally, drain out the excess water and you can use the water that has been drained out for your dals, curries etc, to give your dish a healthy touch
masoor dal (whole) - soaked for at least 6 hours(1 cup)salt - to taste - 6
Mash the masoor dal also coarsely and them along with the potatoes and mix well
potatoes (aloo) - skin peeled and boiled(2)masoor dal (whole) - soaked for at least 6 hours(1 cup) - 7
Heat a sauce pan with oil, add cumin seeds and allow it to crackle for few seconds
cumin seeds (jeera)(1 teaspoon) - 8
Add chopped garlic, ginger and saute until they soften
onion - chopped(1)green chilli - chopped(1)cloves garlic - chopped(4)inch ginger - chopped(1) - 9
Add onions and green chilli and saute until the onions turn translucent
onion - chopped(1)green chilli - chopped(1)red chilli powder(1 teaspoon) - 10
Add turmeric powder, red chilli powder, garam masala powder, salt and give it a stir
green chilli - chopped(1)turmeric powder (haldi)(1 teaspoon)red chilli powder(1 teaspoon)teaspoons garam masala powder(3)salt - to taste - 11
Add mashed potato and masoor dal and slowly mix well until all the masala is evenly coated
masoor dal (whole) - soaked for at least 6 hours(1 cup)teaspoons garam masala powder(3) - 12
Keep mixing until the kebab mixture combines together
- 13
Leave it to dry and switch off the heat
- 14
Once the mixture is cooled down, pinch out a small portion of the mixture and start shaping them into cylindrical shapes
inch ginger - chopped(1) - 15
Do the same for the rest of the mixture
- 16
Heat a flat skillet with 3 tablespoon oil, add the kebabs slowly and keep turning it over until it crisps up evenly on all the side
- 17
Serve the Masoor Dal Kebabs Recipe along with Hyderabadi Vegetable Biryani Recipe,Tomato Onion Cucumber Raita Recipe or it can simply serve with a yogurt dip to enjoy it for your appetizers
masoor dal (whole) - soaked for at least 6 hours(1 cup)onion - chopped(1)
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Masoor Dal Kebabs Recipe
A high protein North Indian Recipes recipe with potatoes (aloo) - skin peeled and boiled, masoor dal (whole) - soaked for at least 6 hours, cumin seeds (jeera). Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
17 steps- 1
To begin making the Masoor Dal Kebabs Recipe, pressure cook the peeled potatoes separately first in a pressure cooker with 1/4 cup of water, salt an pinch for at least 4 whistle
potatoes (aloo) - skin peeled and boiled(2)masoor dal (whole) - soaked for at least 6 hours(1 cup)inch ginger - chopped(1)salt - to taste - 2
The potatoes need to be completely soft and easy to mash
potatoes (aloo) - skin peeled and boiled(2) - 3
Once done, allow the pressure to release naturally and take the potatoes out and place it in a mixing bowl
potatoes (aloo) - skin peeled and boiled(2) - 4
Once it has cool down you can mash it well
- 5
Now cook soaked masoor dal with 2 cups of water, salt to taste for at least 6-8 whistle, once done allow the pressure to release naturally, drain out the excess water and you can use the water that has been drained out for your dals, curries etc, to give your dish a healthy touch
masoor dal (whole) - soaked for at least 6 hours(1 cup)salt - to taste - 6
Mash the masoor dal also coarsely and them along with the potatoes and mix well
potatoes (aloo) - skin peeled and boiled(2)masoor dal (whole) - soaked for at least 6 hours(1 cup) - 7
Heat a sauce pan with oil, add cumin seeds and allow it to crackle for few seconds
cumin seeds (jeera)(1 teaspoon) - 8
Add chopped garlic, ginger and saute until they soften
onion - chopped(1)green chilli - chopped(1)cloves garlic - chopped(4)inch ginger - chopped(1) - 9
Add onions and green chilli and saute until the onions turn translucent
onion - chopped(1)green chilli - chopped(1)red chilli powder(1 teaspoon) - 10
Add turmeric powder, red chilli powder, garam masala powder, salt and give it a stir
green chilli - chopped(1)turmeric powder (haldi)(1 teaspoon)red chilli powder(1 teaspoon)teaspoons garam masala powder(3)salt - to taste - 11
Add mashed potato and masoor dal and slowly mix well until all the masala is evenly coated
masoor dal (whole) - soaked for at least 6 hours(1 cup)teaspoons garam masala powder(3) - 12
Keep mixing until the kebab mixture combines together
- 13
Leave it to dry and switch off the heat
- 14
Once the mixture is cooled down, pinch out a small portion of the mixture and start shaping them into cylindrical shapes
inch ginger - chopped(1) - 15
Do the same for the rest of the mixture
- 16
Heat a flat skillet with 3 tablespoon oil, add the kebabs slowly and keep turning it over until it crisps up evenly on all the side
- 17
Serve the Masoor Dal Kebabs Recipe along with Hyderabadi Vegetable Biryani Recipe,Tomato Onion Cucumber Raita Recipe or it can simply serve with a yogurt dip to enjoy it for your appetizers
masoor dal (whole) - soaked for at least 6 hours(1 cup)onion - chopped(1)
Rate this recipe
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