Air fryer recipe · Starters
Moong Dal Kebab
Protein-rich yellow lentil kebabs with warm North Indian spices.
- 40 minTotal time
- 195°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 220kcal
- 14.5 gprotein
- 39.6 gcarbs
- 1.0 gfat
- 7.0 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Soaked yellow moong dal1 cup
- Onion, finely chopped1 small
- Green chilli & ginger1 tbsp
- Garam masala1 tsp
- Roasted besan2 tbsp
Method
Grind coarse
Soak the moong dal for a few hours, then grind it to a thick, coarse paste with no added water. A coarse grind gives the kebab real body and a pleasant grainy bite, while a smooth wet paste turns mushy and will not hold.
Mix in aromatics
Fold in the chopped onion, chilli-ginger and garam masala, then the roasted besan. The besan binds the loose ground dal into a shapeable mix, and the onion brings moisture and a gentle sweetness.
Shape the tikkis
With lightly oiled hands, press the paste into thick, round kebabs. Pack them firm and compact so they do not crumble or fall apart when you turn them over in the basket halfway through.
Brush and arrange
Coat each kebab lightly with oil on both sides for a crisp, golden crust. Space them apart in the basket so hot air circles fully around each one and browns it evenly instead of leaving pale patches.
Air-fry till firm
Air-fry at 195°C for 15 min, flipping once halfway, until the surface is dry, golden and crisp and the centre is cooked through. Serve with sliced onions and green chutney.
