Vegetarian Seekh Kebab Recipe

A meat-less take on the traditional seekh kebab, this melt-in-mouth combination of yellow dal and veggies, this vegetarian seekh kebab is as delicious as it is easy to make. The dish is best enjoyed hot with a side of pickled onions and some mint-coriander dip a.k.a. green chutney (or hari chutney).

Follow this recipe to grill a batch of fantastic chary vegetable seekhs.

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Go Green!

Skewer grilled veg kebabs.

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Prep Time

10 minutes

Cook Time

25 minutes

Servings

MetricUS Imperial

Ingredients

• cup ¼yellow moong dal split yellow gram
• cup ¼boiled and mashed potatoes
• 2 tbsp grated onions
• 2 tbsp grated carrot
• 2 tbsp boiled green peas
• 2 tsp chilli powder
• tsp ¼garam masala
• tsp ½turmeric powder haldi
• 1/5 tsp ginger garlic paste adrak-lehsun
• 2 tsp chaat masala
• 2 tbsp Chopped coriander dhania
• salt to taste
• 1 tbsp oil for brushing

Prep Time 10 minutes Cook Time 25 minutes Servings MetricUS Imperial Ingredients cup ¼yellow moong dal split yellow gram cup ¼boiled and mashed potatoes 2 tbsp grated onions 2 tbsp grated carrot 2 tbsp boiled green peas 2 tsp chilli powder tsp ¼garam masala tsp ½turmeric powder haldi 1/5 tsp ginger garlic paste adrak-lehsun 2 tsp chaat masala 2 tbsp Chopped coriander dhania salt to taste 1 tbsp oil for brushing

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Clean, wash and boil the moong dal in 1 cup of water till the dal is soft and cooked and all the water has evaporated.
2. Combine the cooked dal with all the remaining ingredients, except the oil, and mix well.
3. Divide the mixture into 12 equal portions.
4. Using a metal skewer, press each portion of the dal mixture on it using your fingers to make an approximately 100 mm (4") long kebab.
5. Brush each kebab very lightly with a little oil.
6. Cook the kebabs over a grill or over a charcoal barbeque till they are evenly browned (about 3-4 minutes).
7. Serve hot with chutney.