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.
- 1 cup cooked chana(bengal) dal (lentils)
- 1 cup blanched sweet corn
1 tsp Spice Tribe Wild Black Cumin Seeds
- 1.5 tbsp Spice Tribe Oasis Coriander Seeds
- .5 tsp Turmeric Powder
- .5 tsp Paprika/Red Chili powde
- 1-2 green chilies (optional)
- 1 tbsp ginger-garlic paste (see note)
- 2 tsp oil + more for pan frying
- 1 small boiled potato
- .25 cup toasted and coarsely ground oats
- salt to taste
- In a pan, heat the cumin and coriander seeds. Dry toast for 2 minutes only and coarsely grind them when cool. Set them aside.
- 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.
- 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.
- Mix in the paprika and switch off the flame.
- Once cool, blitz this mixture in thefood processor so that it comes together. Remove to a bowl.
- Grate a small boiled potato into this and add the ground oats. Add salt to taste, and mix well.
- Apply some oil to your palms, and shape this mixture into kebabs or cutlets. This recipe yields about 7 medium kebabs.
- Heat a cast iron skillet and add oil of your choice (enough to thickly coat the bottom of the pan)
- Cook the kebabs over medium heat on both sides until you get a golden brown sear.
- Serve immediately with a chutney or sauce/dip of your choice.
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.