Dal Ke Kabab

I belong to Lucknow and when someone talks about Lucknow, kebabs instantly come to every mind. But this time, it’s a vegetarian kebab and trust me, it’s equally mouth-melting and delicious.


  • 1/2 Cup Gram Pulses
  • 1/2 Cup Red Lentil
  • 1/4 Cup Petite Yellow Lentils
  • 1 Medium-size Onion (finely chopped)
  • 4-5 Cloves
  • 4-5 Black Pepper
  • 2 Tsp Cumin
  • 1/2 Inch Cinnamon
  • 2 Pieces Mace
  • 1 Large Cardamom (crushed)
  • 2 Tbsp Mustard Oil
  • Salt to Taste
  • 2 Tsp Garam Masala 
  • Water


Prep: 15 minutes
Cooking: 40 minutes

  1. For tempering, add mustard oil in a hot pressure cooker and then add cloves, black pepper, cumin, cinnamon, mace and large cardamom. Cook till the spices become aromatic.
  2. Next, add all the pulses, salt and water in a pressure cooker. Close the lid and keep it on a slow flame for 6-7 minutes.
  3. Once it cools down, coarsely grind on a sill or use a rolling pin to make a paste. Please avoid water.
  4. Now add the garam masala and chopped onions (optional). Mix everything and make tikkis (like aloo tikkis).
  5. Take a non-stick pan, add mustard oil to it and shallow fry the tikkis exactly like aloo ki tikki.
  6. Enjoy with onion salad, green chutney and rumali roti.