INGREDIENTS
½ cup chana dal (split Bengal gram), 25 mm (1”) ginger piece, 2 tsp garlic, grated, 2 green chillies, finely , hopped, 1 cup spinach, roughly chopped and blanched, 1 cup green peas, boiled, ½ tsp garam masala, salt to taste, water, as required
METHOD
• Soak the chana dal in lukewarm water for an hour.
• Drain the water and keep the chana dal aside.
• Add the ginger, garlic, green chillies and a cup of water to the dal.
• Pressure-cook the dal. Drain the excess water and keep aside.
• Mix together the spinach, green peas and cooked dal and blend in a mixer to form a coarse paste using very little water.
• Now add the garam masala and salt. Mix well.
• Divide the mixture into 7-8 equal portions. Now shape each portion into elongated kebab, with the help of your fist.
• Place these kebabs on an idli stand and steam for 5-7 minutes.
• You can also microwave them in a steam container.
• Remove and serve hot.