How to make tasty Soya Moong Dal Kebab
We, mothers, always hunt for an easy, tasty and healthy snack recipes for children. We always look for healthy food but children always look for tasty chatpata things to eat. And the hunt finally ends up to fast foods. We are aware of the side effects but are helpless as children refuse to eat. Helplessly we give up, thinking that chalo kuch toh kha liya. If you are too facing such type of situation, hope this recipe of Soya Moong Dal Kebab or soya kebab may solve this situation.
Soya Moong dal kebab is easy to make, no compromise in taste and healthy too. Even the kebab can be given in lunch box for children. And why only children it can be a healthy snack for us too. It provides a good amount of protein and fiber. Also moong dal is easy to digest, an extra bite of temptation will not add up those calories.
These soya kebab is a healthy protein snack recipe as it is made with yellow moong dal, Kabuli Chana and soya chunks adding protein to the snacks. Also it can be counted for veg snacks for party or to solve a craving for healthy evening snacks. All the ingredients are protein rich and very easy to digest.
Moong dal or yellow moong dal is considered very light for stomach. Moreover soya chunk is a great source of protein and fibre. Kabuli Chana/ chickpea is another rich source of protein.
So over all this recipe is very healthy. To avoid deep frying you can also steam the kebab first and then shallow fry them till golden brown.
You can also try my other recipes of snacks like
Ingredients:
- Yellow split Moong dal – 1 1/2 cup
- Soybean chunk – 1 cup
- Kabuli chana(optional) – a fistful
- Garlic – 5 to 6 cloves
- Ginger – 1”
- Chopped coriander – ½ cup
- Turmeric powder – ½ tsp
- Green chilli – 3 to 4
- Red chilli powder – ½ to 1 tsp
- Cumin/jeera – 1 tsp
- Garam masala powder – ½ tsp
- Salt – to taste
- Chat masala – ½ tsp
- Bread crumb – ½ cup
- Oil – to fry
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Method:
- Soak moong dal, Kabuli chana and soya chunk separately for 2 hrs. Kabuli chana will take more time so soak it in advance or skip it.
- Drain the water from moong dal and Kabuli chana. Squeeze out the extra water from soya chunk.
- Grind the soya chunk. Now grind moong dal and Kabuli chana to a coarse paste along with ginger, garlic, green chilli and cumin/jeera without adding water.
- Mix moong dal paste and grinded soya chunk in a bowl. Add the remaining spices and mix thoroughly.
- Make kebab of desire size. Keep it thin to cook properly from inside.
- Coat with bread crumb. This is optional if you want to reduce extra oil intake because bread crumb absorb more oil. It is used for the crunchy taste and good appearance. Without bread crumb also the kebab taste awesome.
- Deep fry on medium flame till golden brown color.
- Serve hot with green chutney or tomato sauce.
