Lentil Broccoli Kababs with Tandoori Yogurt Mayo

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Lentil Broccoli Kababs with Tandoori Yogurt Mayo

These are Healthy protein rich kababs made using split chickpea lentil (Channa Dal) and broccoli. And there is tandoori yoghurt mayo recipe along with the kabab recipe as you scroll down the page. 

Tandoori yoghurt mayo is yoghurt based dip with tandoori masala flavours. It is fantastic with these kababs. At home, we made Frankies with these kababs along with a fresh salad for dinner yesterday. It made a very satisfying dinner and my kids loved it so much. There is an always happy soul in me as a mother, when my kids enjoy/relish healthy dishes made at home. All moms can relate to this universal feeling, I guess. 

Lentil Broccoli Kababs with Tandoori Yogurt Mayo 

These kababs are uniquely delicious, healthy and are easy make at home. I prefer to cook these on a non-stick pan Prestige Omega Select Plus Non-Stick BYK Set, 3-Pieces, Gas-stove compatible only with very little oil. You can choose to deep fry. And obviously, a deep-fried version will be more delicious. Baking the kababs with a drizzle of oil is another healthy way to cook these kababs. Crispy outside and tender inside is the texture you will achieve, no matter what cooking method you choose. 

Lentil Broccoli Kababs with Tandoori Yogurt Mayo

The recipe was totally an experiment and turned out really yum. I believe you will love this too. There are a few points, I would like to share with you before we go ahead with the recipe. 

1.  I have used split chickpea lentil (channa dal)to make these yum kababs. It is important that you soak the dal for 4-5 hours, before cooking. When you cook soaked dal, add less water. And don’t overcook the dal. The cooked dal must have a bite to it, similar to picture here. It’s cooked and yet, it holds the shape. 

Lentil Broccoli Kababs with Tandoori Yogurt Mayo

I know, it is a tricky job to cook dal, without mushing it up. I am sharing my technique with you here.  

Add soaked dal to the pressure cooker along with salt and turmeric powder. Cook on the medium flame and as the pressure builds up in the pressure cooker, and it’s about to whistle, turn off the flame. Let the dal sit in that hot cooker, till it cools down. Don’t try to open the pressure cooker. 

Once the pressure cooker cools down, open and you will see dal which is cooked just right. Use a ladle to take the dal out and you can discard the leftover water, or can use it to knead the roti dough. This cooked yet firm dal is great to make salads too. 

Lentil Broccoli Kababs with Tandoori Yogurt Mayo

2. For the broccoli – chop the fresh broccoli into tiny pieces and saute with some butter and garlic. Similar to the picture shown here. 

3. To mix cooked dal and sautéed broccoli together, into a biddable consistency for shaping the kababs, you will have to coarsely crush the dal in a mixer grinder. 

Lentil Broccoli Kababs with Tandoori Yogurt Mayo

Tip- Overcooked/mushed dal will have moisture, which will result in a wet mass, and it will be impossible to shape kababs with that. 

4. You will need to give a coating of bread crumbs to the shaped kababs before cooking them. Or they can split open and will make a mess during cooking, especially if you choose to deep fry.

Lentil Broccoli Kababs with Tandoori Yogurt Mayo

For the bread crumb coat– Add some flour in a small mixing bowl, add in sufficient water to make a slightly thin batter.

 

In a plate mix together bread crumbs and some oats. Dip each kabab in thin flour batter and then lightly coat with bread crumb and oat mixture.

Lentil Broccoli Kababs with Tandoori Yogurt Mayo

5. For the tandoori yoghurt mayo, I have used hung yoghurt with tandoori masala, minced garlic clove and a squeeze of lemon. 

For Tandoori Masala 

2 teaspoons Ginger powder

2 teaspoons Garlic powder

1 teaspoon Nutmeg powder

1 tablespoon Fenugreek leaves (Kasoori methi )

3 sticks of Cinnamon sticks

2 teaspoon Cloves

2 teaspoon Mace

3 tablespoons Cumin seeds

4 tablespoons Coriander seeds

2 teaspoons Black peppercorns

2 teaspoons Black cardamom

2 teaspoons Green Cardamom

Salt to Taste

Combine the whole spices (Cinnamon sticks, Cloves, Mace, Cumin seeds, Coriander seeds, Black peppercorns, Black cardamom, and Green Cardamom). Dry roast them on a medium-low flame for 2-3 minutes. Keep stirring and as they start emitting their aroma take it off the flame.

Mix in all the powdered spices like ginger powder, Garlic powder, Nutmeg powder, and fenugreek leaves to the pan. Mix it well. Let the spices cool completely. Once cooled, grind the spices to its powdered form in a mixer grinder. 

You can make tandoori masala at home with the recipe mentioned above or can use those readymade available tandoori masala.Pallavi’s Spices Tandoori Masala, 50 g (Pack of 2)

Lentil Broccoli Kababs with Tandoori Yogurt Mayo

 Tandoori Yogurt Mayo 

Take 1 cup of hung yoghurt. Use a wire whisk to make it smooth. Add 2 minced garlic cloves and juice of half a lemon. Add in a teaspoon of tandoori masala and mix well. Add salt and adjust the seasoning if required. 

Here is another trick – if you sticking to the healthy diet religiously, use hung yoghurt to make this dip. Or if you allow tiny bit cheats at times add a tablespoon of mayonnaise to the prepared yoghurt mixture and mix well. That will make an incredible tandoori dip.

Lentil Broccoli Kababs with Tandoori Yogurt Mayo

 

Ingredients

1 cups of soaked and cooked channa dal 

1 cup of chopped broccoli 

1 teaspoon of butter 

2 cloves of garlic minced 

Salt and pepper to season broccoli 

1 teaspoon of shahi jeera

1 tablespoon of dry coriander seeds crushed 

Ginger chopped 1/2 an inch piece 

1 small onion Chopped 

Green chillies chopped (as per taste)

Chopped fresh coriander 

Salt to taste 

1/4th teaspoon of garam masala powder

1/2 a teaspoon of chat masala powder

For the bread crumb coat-

1/2 a cup of bread crumbs 

1/4th cup of oats 

Kellogg’s Oats, 1kg

2 tablespoons of maida

 water to make the batter

Method 

Add butter and minced garlic cloves in a pan and cook on medium flame for 1 minute. Add in chopped broccoli and saute slightly for 2-3 minutes. Season with salt and pepper. Coarsely grind cooked dal in a grinder. 

In a big mixing bowl add dal. Sautéed broccoli along with rest of the ingredients and mix well. Check the seasoning and adjust if required. Take a small portion and shape the kababs. 

Tip – if you feel that the kababs are not holding the shape, use a wet bread slice. How- Take a slice of bread, and wet it with some water. Gently squeeze out all the water with the palms of your hands. Add it to the kabab mix and shape the kababs. 

For the bread crumb coat- Add some flour in a small mixing bowl, add in sufficient water to make thin batter. 

In a plate mix together bread crumbs and oats. Dip each kabab in thin flour batter and then lightly coat with bread crumb and oat mixture. 

Cooking – on a non-stick pan, Prestige Omega Select Plus Non-Stick BYK Set, 3-Pieces, Gas-stove compatible only drizzle some oil and cook the kababs on both sides until nice and crisp and golden. Serve hot with tandoori yoghurt mayo and enjoy!

Lentil Broccoli Kababs with Tandoori Yogurt Mayo

 

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