Vegetarian Shami Kababs/Lentil Kababs

An extemely popular appetizer and usually made with minced meat. The word kabab is derived from the Persian (aab means water and kum means less - it is a dish cooked with less water). I had tasted the vegetarian version when I purchased the frozen kababs from the Indian grocery store. I decide to experiment and used beans instead of the meat. One can use the canned variety of beans for convenience. I have made these with kala chana too and they turned out great. These can be cooked and frozen and can be use as patties for burgers if made bigger in size.

Makes about 10-12 kababs

1/2 cup red beans/adzuki beans/chori

1/4 cup chana dal

1/2 of a small onion chopped

1 tsp ginger grated

1 green chilli minced

1 clove garlic chopped

1/2 tsp chilli pwd

1/2 tsp garam masala

salt to taste

1 small potato boiled and grated

2 slices bread soaked, squeezed and crumbled

1 tbsp chopped mint leaves

1 tbsp chopped cilantro leaves

Oil for frying

All-purpose Flour

Soak the red chori(or any lentil/beans of your choice)and chana dal separately for an hour.

Cook in a pressure cooker in separate containers.

For the red beans add half cup water, place another container on top of the red beans for the chana dal, add 1 tbsp water, and chopped onion, ginger, green chilli, garlic, chilli pwd, and garam masala pwd. Cook for 2 whistles.

If not using the pressure cooker just cook both separately till tender.

Drain the water completely from the red beans and mash or crush using a rolling pin or potato masher. Drain the water from the chana dal mixture if any, process in the food processor.

Mix the mashed red beans, ground chana dal mixture, grated potato, crumbled bread, salt, mint and cilantro leaves, till well combined.

Divide into equal portions and shape into round kababs. Heat 2 tbsps oil.

Roll in a little flour and shallow fry the kababs a few at a time till golden brown.

Serve hot or cold with green chutney, lemon slice and onion rings. Delish!!!!!