TURKISH BEANS (MOTH) KEBAB

TURKISH BEANS (MOTH) KEBAB-
Turkish bean is very rich in nutritional value, has protein and cholesterol lowering fiber. Its high fiber prevents diabetes blood sugar levels rising rapidly after a meal.
Moth has to be pre-soaked for cooking in a slow cooker. For pressure cooking, pre-soaking moth reduces the cooking time.
I prepare moth dal Kebab once in a while to bring variety to cooking in our house. In this recipe, moth with boiled potato gives a very different taste and texture to Kebab.
INGREDIENTS-
1cup Turkish Beans (Moth Dal) soaked 5-6 Hrs.
2Potato, Boiled & mashed
1tsp. Ginger Paste
1green chilies, finely chopped
Salt to taste
2tbsp. roasted chick pea powder
½ tsp. Red chilli powder
1tsp. coarsely ground coriander powder
1tsp Chat Masala, available at Indian Stores
Oil for frying
METHOD-
Pressure cooks, dal with water & salt, 15 minutes. Cool and mix it with mashed potatoes. Mix well and Combine all the ingredients together except oil into a minced dal.
Separate this mixture into lemon-sized balls and then shape them in form of kebabs by rolling between the palms.
Brush with little oil and now grill them till cooked. Continue rotating to prevent burning, or shallow fry till golden brown from both sides.
Serve hot with salad , fresh yogurt and sweet chutney.

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