Spinach Kebab

This is a recipe for keeps.  A wonderful melt in the mouth kebab's/tikki's.  I prefer to call them kebab's.  Not to mention, spinach is rich in iron and the channa dal (bengal gram dal) with protein gives this kebab a soft yet firm texture.  A great starter for lunch/dinner parties.  I am sure your guests will be all praises for you.  Do try this wonderful and melt in mouth kebab's.

Serves: 3
Preparation time: 1 hour (including refrigeration time)
Cooking time: 15 minutes

INGREDIENTS:

Spinach (blanched and pureed)	150 gms
Bengal gram dal (channa dal)	1/2 cup
Green chilli (finely chopped)	1 no
Chilli powder	1 tsp
Turmeric powder	1/2  tsp
Garam masala	1 1/2 tsp
Cardamom n mace powder	1 1/2 tsp
Salt	1 1/2  tsp
Ginger garlic paste	1 tbsp
Dry fenugreek leaves powder (kasoori methi)	1 tbsp
Ghee to shallow fry	2 tbsp

METHOD:

1.       Wash the dal/lentil well and soak it for 15 minutes.  Cook the dal in a pressure cooker along with turmeric powder, chilli powder and ginger garlic paste, until soft.  Alternatively you can cook the dal in a wok.  If cooking in the wok, add a tsp of oil, add the ginger garlic paste, chilli powder and turmeric powder (be careful as putting the ginger garlic paste in hot oil might cause it to burn).  Mix well and add the lentils and a cup of water and cook till it is soft.  Cook this on medium flame.  See notes

2.       Wash, blanch and puree the spinach, reserve. 

3.       Once the lentils have cooked and cooled, grind them to fine paste.  Do not add water while grinding.

4.       Transfer the pureed spinach in a kadai/wok and keep it on low flame.  Add the finely chopped green chillies, Garam masala and salt.  Mix well.  Let it come to a boil.  

5.       Add the ground lentils and combine it well.  The spinach puree and the lentils should come well together.  Cook this mixture for 5-7 minutes.  Add the cardamom and mace powder.  At this stage you might feel that it is too wet and will not be able to form the kebab's/tikki's.  Once the mixture cools down, you will be able to form them very easily.

6.       Once all the kebab's are made, keep them in the fridge for about 20-30 minutes.

7.       Shallow fry them on a griddle with 2 tbsp ghee on a medium flame to a light brown colour.

8.       Enjoy the kebab's with mint or coriander chutney.  Don’t forget to serve them hot.       

NOTES:

1.       The lentils should be very soft, it should get squeezed easily when pressed between two fingers. Cook the lentils, till completely dry.

2.       I served them with roomali rotis.  We made it like a meal and hence the rotis.  You could serve them as a starter.

3.       As a variation, you could add chopped cashew-nuts too in the mixture. 

Will update the recipe with step by step pictures soon.