Karachi-Style Lentil Kebabs

Name: Karachi-Style Lentil Kebabs
Yield: Serves 4’6
Cuisine: Asian
Ingredients: mint and raw mango chutney; 1 onion, sliced into rings; vegetable oil, for shallowfrying; 12.5 ml/2 ½ tsp mango powder (amchoor); 2 eggs; 30 ml/2 tbsp chaat masala (see Cook’s tip); 2 tomatoes, sliced; 4’6 burger buns, split in half; 225 g/8 oz/1 cup split Bengal gram (chana dhal), rinsed and soaked in water for 1 hour; 2 large potatoes, diced; 7.5 ml/1 ½ tsp ground cumin; 12.5 ml/2 ½ tsp ground coriander; 7.5 ml/1 ½ tsp salt, or to taste; 10 ml/2 tsp crushed dried red chillies, or to taste; 4’6 fresh mint leaves, finely chopped

Preparation info

Serves
4’6

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

Served in a soft burger bun, these Pakistani lentil kebabs are made with potatoes and split Bengal gram (chana dhal), making a delicious vegetarian meal. They are commonly eaten on the bustling streets of Karachi, served with mint or tamarind chutney, along with other garnishes such as sliced onions and tomatoes.

Ingredients

2 large potatoes, diced
225 g/8 oz/1 cup

Asia
Pakistan
Karachi
Main course
Vegetarian

Method

Cook the potatoes in a large pan of boiling water for 10’15 minutes until soft. Drain well, then return to the pan and mash until smooth. Transfer to a large bowl and leave to cool.
Drain the split Bengal gram, then cook it in a large pan of boiling water for 20’30 minutes until soft. Drain and mash until it forms a paste.
Add the split Bengal gram paste