Horsegram Kebabs from the Himalayan Foothills
Kulath or gehet daal is a local favourite in the hills, and is available in a number of dhabas, paired with rice or mandua ki roti. The locals enjoy it as a soupy daal, but kulath is also used as a stuffing in parathas or kachoris, at breakfast. In Ayurvedic medicine, horse gram is used for its astringent and diuretic effects, in the treatment of kidney stones and water retention.
In this recipe, Veena Sharma uses horse gram with chana dal, to make vegetarian kebabs that are great as an appetiser, or enjoyed with a side of chutney at tea time.
VEENA SHARMA’S RECIPE FOR HORSEGRAM KEBABS
Ingredients
70 g horse gram dal (soaked overnight)
90 gm split Bengal gram, or chana dal (soaked overnight)
6 tbsp freshly chopped coriander
2 tbsp ginger
1 tbsp chopped green chilli
1 tsp coriander (dhania) powder
1 tsp cumin (jeera) powder
1 tsp dried mango powder (amchoor)
1 tsp black salt (kala namak)
5 dates, soaked in warm water for 1-2 hours, then chopped coarsely
1 tbsp raisins (optional)
2 tbsp malai (the cream skimmed off the top of boiled milk)
5 tbsp sesame seeds, black or white, for topping
Method
Boil both dals separately with salt (to taste), since each has a different cooking time.
Start with just enough water and add as you go, until soft.
Roughly mash the dals together using a potato masher or ladle. Keep it coarse, and not a fine, even mash.
Add in the coriander, ginger, green chilli, spices, black salt, dates and raisins.
Mix well. Now add in the malai.
Make flattened rounds, about 2” in diameter.
Press both sides into a tray of unhulled sesame seeds or sprinkle the seeds on them and press gently on each side.
Shallow fry in a non-stick pan with minimal sunflower oil, flip when one side looks golden and crisp.
Serve with a chutney of choice.
Veena Sharma’s Vegetarian Cuisine from the Himalayan Foothills (Niyogi Books) delves into recipes that draw upon local bounties from the Himalayas – grains and greens, spices and fruits. You can buy the book here.
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