MINTY DAL KEBABS

MINTY  DAL  KEBABS:
INGREDIENTS:                    (serves 10)

Boil together

1-1/2  cups  split gram (Bengal gram)

1  tsp salt

1/2  tsp  cumin seeds

Seeds of 1 brown cardamom-crushed

3-4  cloves-crushed

7-8  peppercorns-crushed

1" piece ginger-finely chopped

6-8  flakes garlic-finely chopped

2-1/2  cups  water

Other ingredients:

3  slices bread

2  green chillies-chopped finely

2  onions-chopped finely

4-5  tbsp chopped mint leaves

1/2  tsp  garam masala

1/2  tsp  dried mango powder

METHOD:

• Clean, wash dal. Pressure cook dal with salt, cumin seeds, crushed seeds of 1 cardamom, crushed clove, crushed peppercorns, ginger, garlic and water.
• After the first whistle, keep the cooker on slow fire for 15 minutes.
• After the pressure drops down, mash the hot dal. If there is any water, mash the dal on fire and dry the dal as well while you are mashing it. Remove from fire.
• Soak bread slices in water for 1 second. Squeeze well to remove all the water.
• Add squeezed bread, and all other ingredients to the mashed dal.
• Add 1 tsp salt and 1/2 tsp red chilli powder to taste. Make small round discs.
• Cook them on a nonstick tawa with just a tsp of oil till brown on both sides or grill at 230C for about 20 minutes till done.  After 5 minutes, brush with oil and turn sides. Grill till both sides turn brown. Serve hot with yogurt minty dip.