Moong dal ke kebab recipe

Ingredients

• 200 g (1 cup)split yellow moong dal
• 2.5 cm (1 inch)ginger
• 8 clovesgarlic
• 5 ml (1 tsp)cumin seeds
• 5 ml (1 tsp)garam masala
• 5 ml (1 tsp)red chilli powder
• 3 slicesbread
• as neededsalt
• 30 ml (2 tbsp)finely chopped red, yellow and green capsicum
• 1/2onion, chopped
• 45 ml (3 tbsp)butter or oil

Instructions

1. 1

   Soak and grind

   Soak the dal for at least 2 hours, then drain it. Grind it with the ginger, garlic and cumin seeds to make a thick paste.

2. 2

   Soak skewers

   If you are using wooden skewers, soak them in water for an hour.

3. 3

   Cook the paste

   Heat oil in a heavy-based or non-stick pan and add the ground paste.

4. 4

   Dry the mixture

   Stir continuously until the dal changes colour and is cooked through, and the mixture dries out so it no longer sticks to the pan.

5. 5

   Prepare the bread

   Cut the brown crusts from the bread. Dip the slices briefly in water, then squeeze out the excess.

6. 6

   Mash the bread

   Mash the bread and add it to the dal mixture.

7. 7

   Season the mixture

   Add the spice powders and salt, then mix thoroughly.

8. 8

   Heat the oven

   Meanwhile, preheat the oven to 230°C.

9. 9

   Shape the kebabs

   Divide the mixture into 12–15 equal portions. Take one portion at a time and shape it lengthways around a skewer.

10. 10

    Add the vegetables

    Press the chopped capsicum and onion onto the outside of the kebabs.

11. 11

    Arrange on tray

    Brush the kebabs generously with oil and place them on a tray lined with greased aluminium foil.

12. 12

    Bake until golden

    Bake for 15 minutes, or until the ends of the kebabs start to turn golden brown.

13. 13

    Turn the kebabs

    Turn them over partway through cooking. Take care not to leave the oven door open for long, and avoid contact with the hot oven.

14. 14

    Fry if preferred

    Instead of baking, you can deep-fry or shallow-fry the kebabs.

15. 15

    Serve while hot

    Serve hot with green chutney and vegetable salads.

What are moong dal kebabs?

Moong dal kebabs are Indian-style savoury bites made from split yellow mung beans, shaped into kebabs and cooked on skewers. This recipe turns cooked, ground dal into a firm mixture with bread, then bakes it with capsicum and onion pressed onto the outside.

The method works by cooking excess moisture out of the dal paste before shaping. Bread helps bind the mixture, while the colourful vegetables add fresh flavour and a contrasting finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 165 calories, 6g protein, 22g carbs, 6g fat.

The dal and bread provide most of the carbohydrates, while the dal also contributes protein. Butter or oil accounts for much of the fat, so serve a kebab portion with a generous vegetable salad for a more balanced plate.

The dal mixture

Soaking: Give the split dal at least 2 hours in water, then drain it well before grinding. This helps it grind into a thick paste rather than a loose, watery mixture.

Cooking: Keep stirring the paste in the pan until it changes colour and dries enough not to stick. This step is important for a mixture that can hold its shape around the skewers.

Getting the texture right

Bread: Briefly dip the slices in water and squeeze out the excess before mashing them into the dal. Adding the bread while it is dripping wet can make the mixture too soft to shape.

Shaping: Divide the mixture into 12–15 portions and press each portion lengthways around a skewer. If it feels sticky, shape it with lightly damp hands and press firmly so it stays together.

Capsicum and onion finish

Vegetables: Use the finely chopped three-colour capsicum and onion on the outside of each kebab, as directed. Press the pieces gently into place so they adhere without flattening the kebab.

Skewers: Wooden skewers need an hour of soaking before use. Metal skewers do not need soaking, but will become hot in the oven.

Baking and doneness

Oven: Heat it to 230°C before the kebabs go in. Bake for 15 minutes, turning them partway through, and look for golden-brown ends as the recipe’s doneness cue.

Turning: Open the oven briefly to turn the kebabs, then close it again to keep the cooking temperature steady. Handle the tray and skewers carefully when hot.

How to serve them

Accompaniments: Serve the kebabs hot with green chutney and vegetable salads, as suggested in the recipe. The fresh, crisp sides make a useful contrast to the soft, savoury lentil centre.

Meal idea: They can be served as a starter or as part of a larger spread. For a more filling plate, pair them with a grain or flatbread.

Recipe notes & tips

• Drain the soaked dal thoroughly before grinding it.
• Stir the dal paste continuously so it cooks evenly and does not catch on the pan.
• Squeeze excess water from the bread before mixing it into the dal.
• Soak wooden skewers for an hour to reduce the chance of scorching.
• Brush the kebabs generously with oil before baking for better browning.
• Turn the kebabs quickly and carefully partway through baking.

Variations

• Adjust the heat: Use less red chilli powder for a milder batch.
• Change the herbs: Serve with a different chutney alongside the kebabs.
• Choose the cooking method: Shallow-fry or deep-fry instead of baking, as the recipe suggests.
• Vary the vegetables: Use a different mix of coloured capsicum while keeping the stated quantity.
• Make smaller kebabs: Divide the mixture into 15 portions for more bite-sized pieces.

Common mistakes to avoid

• Wet dal paste: Drain the soaked dal well and cook the paste until dry enough not to stick.
• Soggy bread: Give it only a quick dip, then squeeze out excess water.
• Loose shaping: Press the mixture firmly around each skewer so it holds together.
• Unsoaked wooden skewers: Soak them in water for an hour before shaping the kebabs.
• Overbaking: Check at 15 minutes and use the golden-brown ends as the cue to finish.
• Leaving the oven open: Turn the kebabs promptly and close the door again.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat in an oven until hot throughout; the kebabs may soften slightly after chilling.

Frequently asked questions