Nutrition

Healthy Monsoon Snack: Chana Dal Kebabs

Planning a get together and don’t know what to serve? Chef, curator of Tasty Food Tales and Table Scapes, Natasha Mehta brings together a perfect appetiser that’s sure to impress your guests.

By Aditi

07 Aug 2022

Monsoon season is finally here, and it’s got us craving something warm and comforting. Finding the perfect appetisers that you can enjoy with your family and friends can be challenging, but that’s what makes these Chana Dal Kebabs so great. Once you have all the basic ingredients prepped and ready to go, it can come together very quickly.

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Consider making a big batch so you can make the kebabs whenever you’re craving something filling and healthy.

The Lebanese Garlic Dip is easy to make, and can be stored in your refrigerator for months. You can also use it as a dip for other appetisers like french fries and even as a salad dressing for salads that are Mediterranean-inspired.

Check out Natasha’s other quick recipes:

The Ultimate Mulberry Salad

Easy & Delicious Mango Popsicles

Quick & Healthy Mexican Makhana Bhel

Refreshing Mango Spritzer

Watch Chana Dal video here.

Chana Dal Kebab

Energy
180.7 Kcal

Carbs
22.8 g

Protein
9.5 g

Fat
5.5 g

Fibre
6.6 g

Serves
4

Lebanese Garlic Dip

Energy
184.2 Kcal

Carbs
7.85 g

Protein
0.24 g

Fat
20.3 g

Fibre
1.4 g

Serves
30

Ingredients list for the Chana Dal Kebab

1 Cup Chana Dal (soaked)
1/2 Cup Coriander Leaves
1 Small Onion (finely chopped)
2 Tbsp Ginger (finely grated)
3 Garlic Cloves (finely chopped)
Salt to taste
1 Tbsp Ground Cumin

1 Tbsp Jeera Seeds
1 Tbsp Turmeric Powder
3 Green chillies
2 Tbsp Roasted Sesame Seeds
1 Tbsp Chili Flakes (add more to taste)
Juice of ½ a Lime
¼ Cup Semolina or Rava

Preparation

Step 1 :

Soak chana dal in water for at least 4 hours.

Step 2 :

Drain the dal and let out as much water as possible.

Step 3 :

Add in all the ingredients in a blender and grind.You may have to scrape the sides of the jar to help it blend evenly.

Step 4 :

Once blended, set aside until you are ready to cook the kebabs.

Step 5 :

Scoop 1 tablespoonful at a time of the mixture and form them into round patties (1/2” in thickness)

Step 6 :

Lightly coat them with semolina.

Step 7 :

Heat a pan/tawa, lightly oil it and place the kebabs over the pan. Lightly oil the top of the kebabs and flip them over occasionally.

Step 8 :

Cook until both sides are golden brown and serve with a garlic dip or chutney.

Ingredients list for Lebanese Garlic Dip

1 Cup Garlic Cloves (peeled)
2 Tsp Salt

3 Cups Olive oil
1/4 Cup Lemon Juice

Preparation

Step 1 :

Place the garlic cloves and salt into a high speed blender.

Step 2 :

Using the pulse setting, blend the garlic for a minute until the garlic is finely minced.

Step 3 :

Gradually pour in 4-5 tbsps of olive oil into the mix and blend, continue to pour in 2-3 tbsps of olive oil and blend until the paste starts looking creamy.

Step 4 :

Once the garlic looks emulsified, increase the speed of pouring the oil and alternate with the 1/2 cup of lemon juice until all the oil and lemon juice has come together.

Step 5 :

This will take about 15 mins and you will have a cloudy, airy, light garlic dip.

Step 6 :

Transfer the sauce into a glass container and keep refrigerated for up to 2 months.