This delicious kebab recipe tastes even better when eaten with onions and green coriander chutney.

Time: 50 minutes


  • 1 cup hung curd
  • 2 tablespoon ghee
  • 1 teaspoon salt
  • 1/2 teaspoon garam masala powder
  • 1 cup water
  • 400 gm soaked green moong dal
  • 1 teaspoon cumin seeds
  • 1 teaspoon chilli powder
  • 1 teaspoon garlic paste


  • To make this yummy kebab recipe, drain the previously soaked green moong dal and keep aside. Heat two
  • tablespoons ghee in a wok and once the ghee is sufficiently hot, add the cumin seeds.
  • Once the cumin seeds start to splutter, add dal along with salt and saute over medium flame till tender but
  • whole. It will take about five minutes. Once done, remove from the gas and let it cool.
  • Grind the sauteed lentils in a food processor or a stone to a fine consistency without adding water, till a dough
  • like consistency forms. Next, mix salt, chilli powder, garam masala and garlic into the ground dal and mix it
  • well. Now, add hung curd and make into a soft pliable dough.
  • Divide this dal dough into 12 portions and shape them into round balls, and then flatten them. Heat enough
  • ghee in a heavy-bottomed frying pan to form a thin layer.
  • Fry the flattened kebabs in the hot oil over low flame, turning in between till crisp and brown. Darbari kebab is
  • ready, garnish with coriander leaves and serve hot with tomato-garlic sauce and coriander chutney.