Moong Palak Kebab’s…. a superb way to combine the nutrition of this wonder pulse and gorgeous greens via this time-tested delectable recipe!
Apart from those hunger appetites, go ahead and satiate some visuals also by shaping them into round balls, tikkas, seekh kebabs etc.
Garnish with masala onions and lemon or chaat masala to lend it that tangy element and better looks as well!
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| Course | Appetizer |
| Servings | 4 persons |
| Prep time | 30 minutes |
| Cook time | 10 minutes |
Ingredients for Moong Dal Palak Tikkis(1 cup=200 ml, 1 tbsp-15 ml)
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For the Dough |
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| 1 cup | Yellow Moong Dal |
| 1 cup finely chopped | Spinach |
| 2 – 3 tbsp for binding | Daaliya (roasted chana dal powder) |
| 1 finely chopped | Onion |
| 2 tbsp | Ginger Garlic Paste |
| 1 tbsp | Green Chili paste or chopped green Chilies |
| 2 tbsp | Coriander Powder (Dhaniya) |
| 1 tsp | Red chili powder |
| ½ tsp | Turmeric powder |
| A Pinch | Garam masala |
| 2 – 3 tbsp (add as per taste) | Lemon Juice |
| To Taste | Salt |
| For cooking & shallow frying Tikki | Oil |
Instructions for the filling |
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| 1. | Rinse and soak the Moong Dal for about ½ hour.
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| 2. | Drain the water and grind into a coarse paste. Keep aside.
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| 3. | Heat 1 tbsp oil in a pan. Sauté the onions until they turn pink. |
| 4. | Add ginger garlic and chili paste and sauté.
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| 5. | Add in the finely chopped spinach. Cook for a few minutes. Add in the turmeric powder, coriander powder, red chili powder, roasted chana dal (daaliya) powder and sauté. Cook well until the masalas get cooked and releases the aromas
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| 6. | Add in the moong dal (coarsely ground). Add in salt as per taste. Add in the lemon juice and garam masala powder. Cook well for a few minutes.
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| 7. | Shape into round tikkis or can make them into sheek kebab shapes.
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| 8. | Heat oil on a tawa. Shallow fry the tikkis on both sides until done. |
| 9. | Serve hot with onion salad and green chutney. |
