The infamous Kebabs loved by all, originated in Turkey and were brought to India by the Afghan invaders. The Mughals embraced Kebabs in their cuisine and popularised the Kebabs in India.
History has it that the Mughals loved their meat, however the Turkish Kebabs were a bit chewy for their taste. That’s when the the gifted Indian Chefs ground the meat really fine, added various spices and aromatics, shaped the Kebabs into circles rather than the regular Seekh and cooked them gently on a skillet over the coals in Ghee. Thus came about one of the most loved and popular dishes in the world.
We now have innumerable Kebabs in every nook and cranny of our country. The most popular being, Galawati Kebab, Shami Kebab, Seekh Kebab, Patthar Ke Kebab, Reshmi Kebab, Kalmi Kebab, Kakori Kebab, Nargisi Kebab, Tunday Kebab etc.
Since Kebab is a dish mainly for non vegetarians, I’m guessing that since a large population of Indians is vegetarian, the vegetarian Kebabs were cooked to appease them. Infact I was in Lucknow a few years back and we visited the famous Tunday Kebab. Since I am vegetarian, I was quite sure there would be nothing for me to eat and I couldn’t have been more wrong. Not only did they have vegetarian options, I infact tasted the best vegetarian Kebabs of my life. Even after years of trying to get the flavours right, I still haven’t been able to crack the exact recipe of the vegetarian Tunday Kebab.
LENTIL AND TOFU KEBABS:
Since January is the month for Vegans, I thought of creating a Kebab recipe that everyone could enjoy. The thing to remember when making Kebabs is to ensure that they remain moist and flavorful. Two feats difficult to achieve when using Tofu. I have used a few tricks to ensure that my Vegan friends have a melt in your mouth Kebab eating experience. I strongly urge you to try this recipe.
INGREDIENTS FOR LENTIL AND TOFU KEBABS:
Although the ingredients used to make these Lentil and Tofu Kebabs are regular pantry staples, trust me they pack a punch. I have used fried Onions, Ginger, Garlic, Firm Tofu, Green Chillies, Chana Dal, boiled Potato, roasted Besan/ Chicpea flour, Salt, fresh Coriander and Mint to flavour my absolutely delicious melt in your mouth Vegan Lentil and Tofu Kebabs.
HOW TO MAKE LENTIL AND TOFU KEBABS:
Cook Chana Dal in a pressure cooker for 2-3 whistles. Make sure the lentil is cooked but still holds shape and is not mushy.
Add 2 tbsp of Oil to a pan and once hot add the sliced onions. Sautee on a low flame until brown and crisp. Remove the onions and in the remaining oil, gently fry the ginger, garlic and green chillies until crisp. Add grated Tofu, Chana dal and fried Onions to the food processor and pulse until everything comes together into a coarse paste Transfer the paste to a mixing bowl.
Add the fried Ginger, Garlic and Green chillies, Coriander, Mint, Salt, Garam Masala and roasted Besan. Mix well and refrigerate for half hour. Form flat round balls, brush with a little oil and cook in a heavy bottom skillet on a medium heat until crisp on the outside.
HOW TO SERVE LENTIL AND TOFU KEBABS:
Lentil and Tofu Kebabs can be paired with a herb Chutney, or served along with Salad, Soup and flatbread.
If you make my Lentil and Tofu Kebabs please do tag me in your pictures on Instagram @supaintsonplates #supaintsonplates. I would love to hear from you.
LENTIL AND TOFU KEBABS
- 1 Cup Chana Dal boiled and strained
- 1 Cup Tofu grated
- 1 Onion sliced
- 2 tbsp Besan dry roasted
- Green Chillies to taste
- 1 tbsp Ginger finely chopped
- 1 tbsp Garlic finely chopped
- 1 large Boiled Potato grated
- 1/2 tsp Garam Masala/ Kebab Masala
- Salt to taste
- 3 tbsp Oil
- Cook Chana Dal in a pressure cooker for 2-3 whistles. Make sure the lentil is cooked but still holds shape and is not mushy.
- Strain the lentil and keep aside to cool.
- Add 2 tbsp of Oil to a pan and once hot add the sliced onions. Sautee on a low flame until brown and crisp.
- Remove the onions and in the remaining oil, gently fry the ginger, garlic and green chillies until crisp.
- Add grated Tofu, Chana dal, fried Onions to the food processor and pulse until everything comes together into a coarse paste.
- Transfer the paste to a mixing bowl.
- Add the fried Ginger, Garlic and Green chillies, Coriander, Mint, Salt, Garam Masala, grated Potato and roasted Besan. Mix well and refrigerate for half hour.
- Form flat round balls, brush with a little oil and cook in a heavy bottom skillet on a medium heat until crisp on the outside.