Chicken Kabab Dal

Chicken Kabab Dal

Serves: 4
Ingredients:
3 oz Masoor Dal
3 oz Toor Dal
3 oz Eggplant (cubed)
3 oz Red Pumpkins (cubed)
6 oz Tomatoes
3 oz Onions
2 tsp Ginger
2 tsp Chopped Garlic
1 tsp Turmeric
Salt to taste
1/2 tsp Black Pepper Corns
40 ml Tamarind Pulp
1 tsp Kasoori Methi (dry methi leaves)
1/2 tsp Roasted Cumin Seeds
3 Whole Red Chillies
1/2 tsp Cloves
1/2 tsp Black Cardamom Seeds
1 oz Coriander Seeds
10 ml Cooking Oil

For the Kababs:
1/2 lb Minced Chicken (preferably white meat)
1 tsp Saunf Powder
2 oz Finely Chopped Onions
1 oz Ginger- Garlic Paste
2 Chopped Green Chillies
2 tsp Cilantro (Chopped)
A few Mint Leaves
1/2 tsp Turmeric Powder
1 Egg ( white only)
Salt to taste

Method:

For the Kababs:
Combine chicken mince, onions, saunf powder, green chillies, coriander, mint, egg and mix well. Divide into 16 equal portions and roll into a 2" long Kababs between your palms.

Bake for 7 - 8 minutes at 350F in a preheated oven. Remove and keep aside.

For the gravy:
Wash the dals together a few times and soak for 30 minutes. Heat oil in a saucepan. Add onions, ginger, garlic, whole red chillies and saute over medium heat for 3 or 4 minutes till the onions change color.Add the dals, vegetables, tomatoes, turmeric, salt and black peppercorns. Stir to combine and add one liter water.

Cover and cook till the lentils and vegetables turn soft. Keep aside to cool.
Put the mixture in a blender and make a smooth puree. Return the pureed lentils to fire and add tamarind pulp, roasted cumin, kasoori methi and kababs. At this point you may add some water if needed. Bring to boil. Add the Kababs now and simmer briefly.

Serve hot garnished with chopped cilantro or any micro greens of your choice.