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Curried Lentil and Corn Kebabs

Once you get the texture perfected, they truly melt in your mouth. Moving ahead with our family’s love for kebabs, I worked on these two ingredients along with some fantastic single origin spices sent by Spice Tribe – a sustainable spice brand that is great for multicultural recipes. Lentils are an integral part of our diet and freshly ground spices have my heart. I used a blend of freshly roasted and coarsely ground Wild Black Cumin along with the Coriander seeds here and the aroma was beautiful. I served these along with a delicious cilantro chutney and these kebabs are great with chai or evening drinks if you please.


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Photo of Curried Lentil and Corn Kebabs


    1. In a pan, heat the cumin and coriander seeds. Dry toast for 2 minutes only and coarsely grind them when cool. Set them aside.
    2. Heat 2 tsp oil in the same pan, add the coarse spice mix. Sautè for a minute and add the ginger-garlic paste and green chilies.
    3. Cook this for 2 minutes andthen add the turmeric along withthe cooked and well drained dal and corn. Mix and sautè gently for about 5-7 minutes until the moisture evaporates.
    4. Mix in the paprika and switch off the flame.
    5. Once cool, blitz this mixture in thefood processor so that it comes together. Remove to a bowl.
    6. Grate a small boiled potato into this and add the ground oats. Add salt to taste, and mix well.
    7. Apply some oil to your palms, and shape this mixture into kebabs or cutlets. This recipe yields about 7 medium kebabs.
    8. Heat a cast iron skillet and add oil of your choice (enough to thickly coat the bottom of the pan)
    9. Cook the kebabs over medium heat on both sides until you get a golden brown sear.
    10. Serve immediately with a chutney or sauce/dip of your choice.

Recipe Note

Garlic-ginger paste is equal amounts of minced garlic and ginger ground with a mortise and pestle or pulsed in the food processor until a paste consistency.


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