Dal Shami Kebab
A vegetarian take on the classic Mughlai kebab. Tender, melt-in-the-mouth patties made from chana dal and potatoes, spiced with fragrant garam masala and herbs. Perfect as an appetizer or a high-protein snack.
For 4 servings
5 steps. 45 minutes total.
- 1
Step 1
- a.Pressure Cook the Dal and Potatoes
- b.Drain the soaked chana dal. In a pressure cooker, combine the drained dal, cubed potatoes, 1.5 cups of water, 0.5 tsp of salt, cinnamon stick, cloves, black peppercorns, and bay leaf.
- c.Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the dal is completely soft and easily mashable.
- d.Allow the pressure to release naturally. Open the cooker and discard the whole spices (cinnamon, cloves, peppercorns, bay leaf).
- e.Drain any excess water thoroughly. The mixture must be very dry. If it seems wet, cook it in the open cooker on low heat for 3-5 minutes, stirring continuously, until all moisture evaporates.
- 2
Step 2
- a.Prepare the Kebab Mixture
- b.Transfer the hot dal-potato mixture to a large bowl or a food processor. Mash or pulse until you get a smooth, dough-like consistency. Using a food processor yields a more authentic, melt-in-the-mouth texture.
- c.Allow the mixture to cool down to room temperature. This is crucial to prevent the onions from releasing water and making the mixture soggy.
- d.Once cooled, add the finely chopped onion, ginger-garlic paste, green chilies, all the powdered spices (garam masala, red chili, turmeric, coriander, cumin), and the remaining salt.
- e.Add the besan, chopped coriander leaves, mint leaves, and lemon juice.
- f.Gently mix everything together until just combined. Do not over-knead. Taste and adjust the seasoning if necessary.
- 3
Step 3
- a.Shape the Kebabs
- b.For best results, cover the mixture and refrigerate for 30 minutes. This helps in easy shaping and prevents the kebabs from breaking.
- c.Lightly grease your palms with oil. Divide the mixture into 12 equal portions.
- d.Take one portion, roll it into a smooth ball, and then gently flatten it into a round patty (tikki), about 2 inches in diameter and 1/2 inch thick. Smoothen the edges.
- 4
Step 4
- a.Shallow Fry the Kebabs
- b.Heat 1/4 cup of oil in a non-stick skillet or tawa over medium heat. The oil should be hot but not smoking.
- c.Carefully place 4-5 kebabs in the pan, ensuring not to overcrowd it.
- d.Fry for 3-4 minutes on the first side, until it turns golden brown and crisp.
- e.Gently flip the kebabs using a spatula and fry the other side for another 3-4 minutes until equally golden and crisp.
- f.Remove the cooked kebabs and place them on a plate lined with paper towels to drain excess oil. Repeat the process for the remaining kebabs.
- 5
Step 5
- a.Serve
- b.Serve the Dal Shami Kebabs hot, garnished with onion rings and a lemon wedge. They pair wonderfully with mint-coriander chutney or tamarind chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to perfect kebabs is a dry mixture. If your dal mixture is wet, the kebabs will fall apart. Don't skip the step of drying out excess moisture.
- 2For a smoother, restaurant-style texture, grind the cooked dal mixture in a food processor without adding any water.
- 3Refrigerating the kebab dough for at least 30 minutes makes it firmer and much easier to shape.
- 4Always fry on medium heat. Frying on high heat will brown the outside quickly while the inside remains undercooked. Low heat will cause the kebabs to absorb too much oil.
- 5For a healthier, low-oil version, you can air fry the kebabs at 180°C (350°F) for 12-15 minutes, flipping halfway, or bake them in a preheated oven at 200°C (400°F) for 20-25 minutes.
- 6Do not overcrowd the pan while frying. This lowers the oil's temperature and can result in soggy, broken kebabs.
Adapt it for your goals.
Stuffed Kebabs
Create a small filling of finely chopped onions, mint, and a small piece of paneer or a raisin. Place a small amount in the center of each portion before shaping the kebab.
Spicier VersionSpicier Version
Increase the amount of green chilies and red chili powder, or add 1/4 teaspoon of black pepper powder to the mixture for an extra kick.
Gluten FreeGluten-Free
This recipe is naturally gluten-free as it uses besan (chickpea flour) for binding. Always double-check that your spices, especially asafoetida (if used), are certified gluten-free.
With VegetablesWith Vegetables
You can add 1/4 cup of finely grated carrots or boiled and mashed green peas to the mixture for added nutrition and flavor.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chana dal is an excellent source of protein, which is essential for muscle repair, growth, and overall body function. This makes these kebabs a great protein option for vegetarians and vegans.
High in Dietary Fiber
The lentils and vegetables in this recipe provide a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Source of Complex Carbohydrates
The combination of dal and potatoes provides complex carbohydrates, which release energy slowly, keeping you feeling full and energized for longer periods.
Frequently asked questions
This is the most common issue and is almost always caused by excess moisture in the kebab mixture. Ensure you drain the cooked dal completely and even cook it on low heat for a few minutes to dry it out. Chilling the mixture before shaping also helps them hold their form.