100 gms Hari Moong Dal 20 gms Desi Ghee 2 gms Cinnamon 5-6 pcs Cloves 4-5 pcs Green Cardamom 1 pcs Bay leaf 1 blade Mace 50 gms Dhaap Khoya 20 gms Broken Cashews 10 gms G.chillies 10 gms G.Coriander Salt to taste ½ tsp Turmeric For the lentils cooking Boi l the hari moong dal wi th turmeric powder, sal t and khada garam masala such as cloves, cinnamon, green cardamom, bay leaves and mace, unti l soft. In a heavy bottom pot, add ghee and sl iced onions and sauté unti l the onions turn pink.Add finely chopped green chi l ies and add the boi led dal .Cook unti l al l the water evaporates and you are left wi th a doughy consi stency. Preparation for the stuffing Roughly chop the cashewnuts and sl ightly roast in a pan.Mix chopped cashewnuts wi th sal t, chopped green chi l l ies and grated khoya and mix wel lMake smal l dumpl ings of these and keep aside for stuffing. Preparation Transfer the cooked lenti l mixture to a mixing bowl .Add chopped coriander leaves and check the seasoning.Add a spoon ful l of ghee and mix wel l .Shape into 50 gms and add the stuffing and shape into 1 cm high round tikki s and al low to cool . CookingTake a smal l amount of ghee and smear on a cast i ron pan.Shal low fry in hot ghee on both sides unti l cri sp. Assembly Plcae 4 kebabs on a platter wi th a green salad of lacha onions, lemon wedge and sl i t green chi l l iNote.Serve wi th any chutney of your choice. Mint or any herb chutney wi l l go wel l #FINEDININGINDIAN | 39 September 2019
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