Veg galouti Kabab or dal/lentil Kabab. A soft mouth melting Kabab made with all the aromatic spices and nutritious dal or lentils. The word galouti means so soft that melt in mouth. This exotic Kabab is originated from the city of nawab, Lucknow from Awadhi cuisine generally made with minced meat. But here is a veg version of scrumptious mouth melting galouti Kabab.
There is, however, an interesting story behind the conception of this variant of “melt in the mouth meat”. The kebab was specially made for the ageing Nawab of Lucknow, Wajid Ali Shah. The Nawab had lost his set of teeth, but not his appetite for meat! At his behest, the royal kitchens came up with an ingenious way of preparing meat that was easy to go down the foodpipe. The cooks marinated finely ground meat, mixing it with unripe papaya and sprinkling a mix of erotic spices. They then fried the keema in oil/ghee. It is said that the original recipe contained a mix of more than 100 exotic spices! Source
I am sharing this delicious mouth melting galouti Kabab for my vegetarian readers. You need only two types of dal or lentils and black chickpeas or kala chana with some aromatic spices like bay leaves, clove powder cardamom, cumin and mace or javitri powder. Recipe is very simple and easy. You can prepare and store the Kabab in refrigerator and shallow fry just before serving.
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Whole red lentil or sabut masoor dal – 1 cup
Chana dal or bengal gram – 1/3 cup
Black chickpeas or kala chana – 1/4 cup
Water – 2 & 1/2 cup
Bay leaf – 2 Potato – 1, large
Onion – 2 large, sliced
Green chilli – 4 – 5, finely chopped
Oil – 2 tablespoon
Ginger garlic paste – 1 tablespoon
Cumin powder – 1 teaspoon
Lemon juice – 2 teaspoon
Cardamom powder – 1/2 teaspoon
Clove powder – 1/4 teaspoon
Javitri or mace powder – 1/4 teaspoon
1. Rinse the whole red lentil or sabut masoor, chana dal or bengal gram and black chickpeas well and soak in sufficient water overnight.
2. Next day drain the water and pressure cook with 2 bey leaves and 2 & 1/2 cup water for 4 whistle. Let the cooker cool down.
4. When lentils cool down strain the water and discard the beay leaves. Don’t discard the remaining water. Grind the lentils with the help of little remaining water of boiled lentils.
5. Boil, peel and mash the potato.
6. Heat a pan and add oil. You can use 1 tablespoon oil and 1 tablespoon ghee or clarified butter if you like. Add sliced onion and finely chopped green chilli.
7. Fry till onion becomes translucent. Add ginger garlic paste. And saute till onion becomes brown and raw smell of garlic goes away.
8. Now add lentil paste, mashed potato, salt and cumin powder. Saute till the mixture dried up and becomes like a dough. Switch off the heat.
9. Add lemon juice, cardamom powder, clove powder and Javitri or mace powder. Mix well and let the mixture cool down. Dry ground cloves and javitri or mace separately to make powder. You can store these powder in refrigerator for later use.
10. Make equal round patties. Press gently with both of your palm.
11. Heat a pan and shallow fry all the patties with little oil. Turn the patties upside down and fry the other side too. Turn the patties carefully because patties are too soft. Turn with two spatula or spoon carefully to avoid breaking.
12. Serve hot with onion rings and any chutney or sauce.
1. You can shallow fry these Kabab in ghee or clarified butter instead of oil to make the Kabab more flavorful.
2. Kabab is too soft so fry very carefully. Use two spatula or spoon while turning upside down.
Linking this recipe to Facebook gourmet group Shhhhh Cooking Secretly Challenge. In this monthly group members are paired with different partners every month and two secret ingredients are given to each other. We have to use these ingredients in our recipe.
This month Kabab Time theme is suggested by me. Eagerly waiting for the different Kabab recipes from my blogger friends. And this month my partner is Seema Doraiswamy Sriram who blog at Mildly Indian. Seema has a wonderful blog with numerous mouthwatering recipes. You might like her South Indian thali meal dishes. All the dishes of this thali are absolutely delicious. We had a lovely chat about veg Kabab and other topics. Really enjoyed the discussion. I gave her potato and chaat masala as secret ingredients. Seema shared delicious veg Sheek Kabab with these ingredients. Seema gave me bay leaf and onion and I am sharing this veg galouti Kabab using these two secret ingredients.
If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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Sujata, just want to pick those veg galouti kebabs off the dish. Look so inviting and soft, just as they should be. Have all the ingredients at hand and since they are pan fried, have to give this recipe a try.
Batter Up With Sujata says
Thanks a lot Mayuri. Please do try and let me know how it turns out!
yes hopefully soon.
The Veg Galouti kebab look so soft and flavorful. Perfect tea time treat. Best way to add protein rich lentils into once diet.
truly melt in the mouth kebabs, these are … thanks to u, we. have an awesome collection now !
Shobha Keshwani says
Awesome. Who can ever say these are veg galouti kababs. I have to make these. They look so delicious.
Sujata, I just want to pick up and have one , the kababs look so soft and melt in your mouth. With all the aromatic spices that you have used, these must be tasting heavenly.
Seema Doraiswamy Sriram says
I loved working with you through this challenge. It was very exciting. The snippet of history makes this Galouti kabab makes it so much more understandable about the texture. These kebabs being tawa fried are so good for me.
Batter Up With Sujata says
Thanks a lot Seema. Same here dear. Enjoyed your partnership this month. And thanks to all of you for sharing wonderful recipes.
Jayashree T.Rao says
I love making kebabs especially for dinner. These look delicious and liked the melt in the mouth texture. Would love to try them soon. I have many kebabs to make now.
Batter Up With Sujata says
Thank you so much Jayashree!
Renu Agrawal Dongre says
Kebab with lentils and gram flour is so nutritious with all the protein goodness. Would love to have this as is or as burger patty for my kids
Batter Up With Sujata says
Thank you so much Renu!
Vegetarian version of traditional galouti kebabs look so soft and melt in mouth, as galouti should be.. I am soon going to try these protein rich kebabs for my family especially for my hubby who is a pure vegetarian.
The Girl Next Door says
Love these Galouti Kabab made using mixed lentils. They look so soft and melt-in-the-mouth! I’m sure they taste brilliant too. Would love to try out your recipe some time. 😊
Very nutritious and tasty kebabs, perfect evening snack for kids after coming from school. Can imagine the aroma and taste of all the spices. Just love to have as it is.
Anu Kollon says
Veg Galouti Kabab looks so delicious and for sure a healthy treat. They look like a very filling snack and can very well be a tiffin box item. Going to try it.
Veg Galouti Kebab looks so tempting with perfect melt in the mouth texture. A fabulous treat for vegetarians.Would love to try your recipe soon.
Veg galouti Kabab looks super soft, mouth-melting kabab. Made with all the aromatic spices and nutritious dal, these one must make. Love the veg version of scrumptious galouti Kabab.
Priya vj says
I for one always thought galouti kababs are only for non vegetarians and I would be disheartened by that thought . Your recipe of veg galouti kabab has made me really happy and I am going to try these beauties soon
Exotic-n-easyCooking (@Exotic_n_easy) says
Wow This kebab looks so tempting. I always make Galauti kebab using Rajma, addition of these 3 dal are new to me surely gone try this soon.
Veg galouti kabab is the perfect treat for vegetarians and looks absolutely scrumptious. so healthy and protein rich snack which can be enjoyed guilt-free.