Golden Lentil And Spinach Kebabs With Mint Chutney Recipe

About this recipe

These wholesome lentil and spinach kebabs are packed with protein and flavor, served with a refreshing mint chutney for a delightful lunch experience.

Ingredients

• 1 Bunch Mint Leaves
• 100 g Yellow Dates
• 500 g Onion
• loose Ginger
• 100 g Garlic
• 250g Green Chilli
• 100g Greek Yogurt
• 250 ml Lemon Juice Concentrate
• 1 kg Yellow Moong Dal
• 50 g Cumin Powder
• - Coriander Powder
• 20 g Turmeric Powder
• - Rice Flour
• 100 g Salt
• 1 ltr Pansari Tilsari Edible Vegetable Oil
• 1 kg Water Chestnuts

Instructions

1. 1. Wash the yellow lentils thoroughly and soak them in water for 30 minutes.
2. 2. Blanch the spinach leaves in boiling water for 2 minutes, then drain and chop finely.
3. 3. Finely chop the onion, ginger, garlic, and green chilies, and set them aside.
4. 4. Drain the lentils and grind them into a coarse paste using a food processor.
5. 5. In a mixing bowl, combine the lentil paste, chopped spinach, onion, ginger, garlic, chilies, spices, rice flour, and salt.
6. 6. Shape the mixture into small kebabs and set them aside on a plate.
7. 7. Heat cooking oil in a skillet and shallow fry the kebabs until golden brown on all sides.
8. 8. For the chutney, blend mint leaves, Greek yogurt, lemon juice, and a pinch of salt until smooth.
9. 9. Serve the kebabs hot with the refreshing mint chutney on the side.