Ingredients with Measurements:
- 1 cup split red lentils (masoor dal), washed and drained
- 1/2 cup basmati rice, washed and drained
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1/4 cup fresh coriander leaves, finely chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp red chili powder
- 1 tsp garam masala powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
a. Soak the rice in water for 30 minutes.
b. In a pan, dry roast the cumin and coriander seeds until fragrant. Let them cool and grind them into a fine powder.
c. In a food processor, blend the soaked rice into a coarse paste.
d. In a separate bowl, mix the lentils, chopped onion, green chilies, coriander leaves, ground spice powder, red chili powder, garam masala powder, and salt.
e. Add the rice paste to the lentil mixture and mix well.
f. Heat oil in a frying pan over medium heat.
g. Take a small portion of the mixture and shape it into a kebab.
h. Fry the kebab until golden brown on both sides.
i. Serve hot with chutney or ketchup.
- Time:
Preparation time: 40 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium heat for frying
Serving size:
- Makes 10-12 kebabs
Nutritional information:
- Calories: 120 per kebab
- Fat: 3g
- Carbohydrates: 18g
- Protein: 5g
Substitutions for ingredients:
- You can use any type of lentils instead of red lentils.
- You can use any type of rice instead of basmati rice.
Variations:
- You can add grated carrots or beetroot to the mixture for extra nutrition and flavor.
- You can add chopped nuts like cashews or almonds for crunch.
Tips and tricks:
- Make sure to drain the lentils well before mixing them with other ingredients.
- Do not overcook the lentils or rice, as they will become mushy and the kebabs will not hold their shape.
Storage instructions:
- You can store the kebabs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the kebabs, place them in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the kebabs on a platter with a side of chutney or ketchup.
Garnishes:
- Garnish with fresh coriander leaves or chopped green onions.
Pairings:
- Serve with naan bread or pita bread.
Suggested side dishes:
- Serve with a side of cucumber raita or mixed vegetable salad.
Troubleshooting advice:
- If the kebabs are falling apart while frying, add a little bit of cornstarch or flour to the mixture to bind it together.
Food safety advice:
- Make sure to cook the kebabs thoroughly to avoid any foodborne illnesses.
Food history:
- Rishta o Adas Ka Kebab is a popular Pakistani and Indian snack that is made with lentils and rice.
Flavor profiles:
- The kebabs are spicy and savory with a crispy exterior and a soft, flavorful interior.
Serving suggestions:
- Serve the kebabs as an appetizer or snack.
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Region: Pakistani