These gluten-free and vegan Red Lentil Kebabs are perfect for Thanksgiving. Made with soaked red lentils, a mix of spices, vegetables, and various optional cooking methods, they can be air-fried or pan-fried for a delicious snack or appetizer.
Ingredients
1/2 cup red lentils; wash and soak for 2-4 hours.
2 tbsp rice flour
2 tbsp besan
1-2 garlic cloves
1 inch ginger
1/2 tsp garam masala
1/2 tsp chaat masala
1/2 tsp kashmiri mirch
1/2 tsp peppercorn powder
1/2 tsp green cardamom powder
2 tbsp cashews
1 tbsp poppyseeds
1 tsp kasuri methi
1 tbsp lemon juice
Grind everything coarsly. Transfer in a bowl.
Vegetable Mixture
1 to 1 1/2 cup finely chopped vegetables like beans, carrot, bell pepper, onion, cabbage, fresh coriander leaves, green chilies.
2 tbsp butter ( dairy or vegan)
1 tsp cumin seeds
Salt
Heat butter in a pan.
Add cumin seeds.
Once cumin seeds sputter, add vegetables, salt and cook till excess moisture evaporates.
Add this vegetable mixture to red lentil paste.
Add 1/2 tsp turmeric powder and 2 tbsp besan. Adjust salt and spice level as per your taste.
Divide in equal parts. Shape like a log as shown in video. You can make any other shape of your choice.
Now you can cook these in pan or air fryer.
Air Frying instructions: Pre heat air fryer to 400 F. Line basket with air fryer liner. Place kebabs in the basket and cook for 12-15 mins at 370 till they turn golden brown.
NOTE: In air fryer lentil based food turns a little dry. Add a few tbsp of extra butter or oil to kebab dough to make it soft from inside. ( This is totally optional.)
Pan Frying instructions: Heat oil or ghee in a pan. Place kebabs and cook both sides on low to medium heat.
Serve with your favourite chutney.
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