Lentil Kebab

Back again with a starter recipe.  An easy recipe with a few ingredients but loads of flavour a touch of mint adds a good amount of freshness to the kebabs too.  It so happened that I had a lot of split red/pink/orange lentils in my pantry which was bought a while back.  Also known as de-husked brown lentils. Also called as masoor dal.  These lentils apart from being packed with flavour are also healthy as I haven't deep fried them.  A wonderful kebab which can be served when you have guests over or enjoy it with your family.  So let's get on with the process of making these kebabs.

Ingredients:

Split red lentils/masoor dal	1 cup
Onions	2 medium or 1 big
Garlic	4 cloves
Fresh mint leaves	20 leaves (a small bunch)
Bread crumbs	5 tbsps
Salt	1 tsp or As per preference
Green Cardamom powder	1/2 tsp
Nutmeg powder	1/2 tsp
Cumin powder (roasted)	1/2 tsp
Green chillies	1 finely chopped
Cornflour	2 tbsps
Oil/ghee	To shallow fry
Oil	2 tbsps to sauté

METHOD:

1.       Wash the lentils well and soak it in water.  The water level should be at least 2 inches above the lentils.  Soak the lentil for half an hour. 
2.       While the lentils are soaking, finely chop the onions and garlic.  Pick the mint leaves wash and finely chop the mint leaves and green chilly too.
3.         Heat oil in a pan, add garlic stir, and add the green chillies.  Stir again.  Taking care not to burn the garlic or chillies.  Add in the onions and sauté well.  The onions should turn soft and pinkish.
4.       Drain the lentils and add them to the pan and stir well, so that they get coated with the onions mixture.  About 3 minutes.
5.       Add about 2 cups of water stir and cover.  Let the lentils cook till soft and mushy.  Stir in between and check for the water (in-case water gets absorbed add a little more water and let the dal cook well).  Switch off the flame after the lentils have cooked till they are soft and all the liquid is absorbed.
6.       Mash the lentil well.  Let it cool.  Add in the bread crumbs, salt, mint leaves and the spice powder and mix well.
7.       Divide the mixture into small balls and flatten them, so as to get the shape of a tikki/kebab.
8.       Coat these with corn-flour and set aside.
9.       Heat a griddle and smear it with oil/ghee.  Lay them on the hot griddle and shallow fry them until golden brown on each side.  All this should be done on a medium flame.
10.   Serve hot with chutney of your choice.

NOTES:

1.       I have shallow fried them, alternatively you could deep fry them.  Deep frying them will give a much crisper texture.
2.       I have used dried bread crumbs.  I just toasted the bread and made them into crumbs.
3.       You could add more chillies, if you would like to add a little more bite to it.
4.       I have added 5 tbsps of bread crumbs.  You could add a tbsp more if you find the mixture too soft.