Ingredients
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1/2 Cup Rolled Oats (dry roasted & churned)
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1/2 Cup Yellow Lentils (Moong Dal)alternatively Masur Dal or Chana Dal can be used
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1 Chopped Carrot
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Coriander
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1 Onion
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1 Ginger Knob
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Garlic Cloves
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Green Chillies
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Red Chili Powder
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1/2 Tsp Turmeric Powder
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Meghna's Magic Masala
About
Vegan gluten-free high-protein oats and dal kebabs are a nutritious and flavorful plant-based dish that combines oats and lentils (dal) to create a delicious and protein-packed alternative to traditional meat-based kebabs.
The combination of oats, lentils, and vegetables provides a wide range of vitamins and minerals, such as iron, folate, magnesium, and B vitamins.
Steps
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1
Done
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Dry roast 1/2 cup Rolled Oats, then powder them and set aside. |
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2
Done
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In a mixer jar, take 1/2 cup Yellow Lentils (Moong Dal) soaked in water for 2-3 hours, drain the water, and coarsely grind it to a thick paste. Add a little water if needed to facilitate grinding. |
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3
Done
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Transfer the ground lentil paste to a mixing bowl. |
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4
Done
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Add your choice of finely chopped veggies, including carrot, coriander, onion, ginger, garlic, and green chilies. |
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5
Done
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Season the mixture with Red Chilli Powder (as per taste), 1/2 tsp Turmeric Powder (Haldi), Meghna's Magic Masala (or your preferred spice mix), 1/2 tsp Cumin Seeds (Jeera), 1/2 tsp Amchur Powder, and salt according to your taste. Mix everything well. |
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6
Done
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Optionally, add a pinch of Baking Soda to the mixture. |
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7
Done
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Incorporate the powdered oats into the mixture and combine everything thoroughly. |
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8
Done
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Take small portions of this mixture and shape them into kebabs. |
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9
Done
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Heat a pan and pour 3 tablespoons of oil. |
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10
Done
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Place the kebabs in the pan and cook them on medium heat until they turn golden brown on both sides. |
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11
Done
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Once done, transfer the kebabs to a serving plate. |
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12
Done
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Serve your Gluten-Free Dal & Oats Kebabs with Green Chutney. |
