Daal ki Seekh

BM # 31   Week 3   Day 3
Seekhs are very popular in Mughlai Cuisine.Normally these are made with minced meat. These are made on skewers and either roasted or grilled.I have made a variety of these kebabs in the previous marathons , but this daal ke seekh it is something that I relished while I was in Delhi .It tasted absolutely wonderful, full of flavors, I could have had .....I don't know how many.

Any way coming to my theme of meat less recipes here is a seekh kebab, which has been made with daal instead of meat. The seekh had wonderful flavors and accompanied with onion chutney it is actually a treat by itself.


For the seekh
1 cup Bengal gram
2 potatoes, boiled,mashed
1/4 cup bread crumbs
1 tsp coriander seeds
1 tsp fennel seeds
1 tsp ginger paste
1 tsp garlic paste
2 green chilly , chopped
1/2 tsp red chilly powder
1 tsp channa masala
Juice of half lemon
Coriander leaves
Soak the Bengal gram for an hour and boil.
Each grain should be separate.
Mixing all the ingredients and shape them into long rolls, inserting a ice-cream stick in each roll.
Deep fry to a golden brown.



Onion tamarind chutney
1 large onion
5-6 green chillies
Tamarind paste as per taste
2 tbsp coriander leaves
Salt to taste
Blend all ingredients to a coarse paste.



One can make this into a complete meal by adding a paratha with these seekhs.

Here are some of the kebabs you might be interested in...
Makhmali Choliya Kebab
Hari Daal ke kebab
Kakori Kebab
Nutty Bean Kebab
Kand aur Makai ke kebab
Raja Kebab
Noodle Kebab
Soya Paneer Kebabs
Hara Bhara Kebab
Sprouted Lentil Kebab

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#31
This post also is for the Weekend Cooking, where Valli and Champa join me every Monday.

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