Green Gram Or Sabut Moong Kabab/Veg Kabab

Veg Kabab or green gram/sabut moong Kabab. You can call it veg galouti Kabab. Because texture of this Kabab is mouth melting. This lentil Kabab taste lipsmackingly delicious and made with all the nutritious ingredients.

Whole green gram or sabut moong dal, chana dal or Bengal gram, paneer or cottage cheese and all the whole spices with ginger garlic onion made these Kabab super yummy and aromatic.
You can use boiled and grated potato with lentils or dal if you wish. I have used bread crumbs for binding, but you can use oatmeal, semolina or suji, corn flour or any binding. Use whatever you have. To make it gluten free use oatmeal or oats powder.

I have already shared two more different Kabab recipes on this blog. Click on the name below for recipe.

1. Soya egg shami Kabab

2. Oats kala chana Kabab

I have serve these Kabab with ginger chutney.
You can serve with any chutney, dip or sauce.
You may like some more chutney recipes on this blog.

1. Ginger chutney or allam pachadi

2. Mango sesame chutney

3. Date raisin jaggery chutney with mango bar

4. Waterchestnut or singhara chutney

5. Onion tomato chutney or dip

6. Mango raisin chutney

7. Peanut chutney or dip

Sending this post to 221 #Foodiemonday bloghop. This week’s theme is Moong Magic suggested by Swaty Malik who blog at Food Trails.
Our bloghop member Swaty has a wonderful blog. Do visit her blog for many mouthwatering recipes. She has a vast collection of festive dessert, soups, curries and many more. I am sure you will love her space.

Veg Kabab is very easy to make. You have to boil and grind the lentils with spices and fry with onions. Make a dough with very little binding. For soft mouth melting Kabab don’t use more than 2 tablespoon binding. You can use green chilli according to your spice tolerance. You can also add more garlic if you like.


Sabut moong dal or whole green gram – 1 cup

Chana dal or Bengal gram – 1/2 cup

Paneer or cottage cheese – 1 cup, grated

Ginger – 1 inch piece

Garlic – 6 -7 cloves or to taste

Green cardamom – 2

Cinnamon – 1 inch piece

Cloves – 3

Water- 1&1/2 cup

Onion – 2 chopped

Green chilli – 3 – 4 or to taste, chopped

Cilantro or coriander leaves – handful, chopped

Salt to taste

Cumin powder -1 teaspoon

Black pepper powder – 1 teaspoon

Chaat masala powder – teaspoon

Bread crumbs – 2 tablespoon

Oil – 2 tablespoon + to shallow fry


1. Soak the green gram or sabut moong dal and chana dal in sufficient water for overnight.

2. Rinse and pressure cook the dal with chopped ginger, garlic, green cardamom, cloves, cinnamon and salt for 3 – 4 whistle or after 1 whistle reduce the heat and cook on simmer for 10 minutes. Let the pressure settle down on it’s own.

3. Grind the dal or lentils. Grate or mash the paneer or cottage cheese.

4. Heat oil and add chopped onion and green chilli.

5. Fry until onion starts to change it’s colour. Add mashed or grated paneer or cottage cheese. Mix well.

6. Now add ground dal or lentils, cilantro or coriander leaves, salt, cumin powder, chaat masala powder, black pepper powder. Mix well. Saute till the mixture dried up completely.

7. Remove from heat and let it cool down.

8. Taste and add more salt if require. Add bread crumb and mix. Don’t add too much binding. For mouth melting kabab dough should be soft.

9. Make medium sized balls. You can make 18 – 20 balls.

10. Flatten the balls with your palm. Make all the patties like this.

11. Shallow fry the patties with little oil.
Serve hot with any chutney or sauce.


1. Use chilli according to your taste.

2. You can add more garlic if you like.

3. Ots powder, semolina, corn flour or any binding can be used instead of breadcrumb. To make gluten free use oats.

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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Oats kala Chana/Black Chickpeas Kabab Or Veg Shami Kabab



Health watchers a yummy snack for you. And a super healthy snack for kiddos.

Its kala chana and oats kabab/patties. You can call it veg shami kabab.

Kala chana or black chickpeas isĀ  an excellent source of manganese which enhance our overall immunity. It has high fiber, protein and iron. Good for diabetic. Prevent anemia and Known to be an effective natural aid for weight loss due to high fiber content.

And we all know oats as world’s healthiest food. Better way to gain the strength and energy. Oats are loaded with dietary fiber too.




Kala chana or black chickpeas – 1 cup soaked overnight and boiled in pressure cooker with 2 chopped onions, 3-4 garlic ( you may add more if you like the garlic taste), 1 inch piece chopped ginger, 2-3 green chilli, few black paper, 2-3 green cardamom, a small piece cinnamon and 3 cloves.

Oats – 1/2 cup ground or as require

Onion – 1 large chopped

Coriander leaves – handful chopped

Salt to taste

Cumin powder – 1 teaspoon

Garam masala powder – 1/4 teaspoon

Chaat masala powder – 1 teaspoon

Oil – for shallow fry



Heat the boiled chickpeas or Kala chana again and boil till water evaporates and dried up completely.
Let the kala chana cool and grind with all the spices in it.

In a bowl mix with salt, chopped onion, spices and chopped coriander leaves. Add ground oats as require for binding. For soft mouth melting kabab add less binding.

Mix well with your hand. Make small round shaped kabab/patties.

Shallow fry on medium hot oil till crisp and brown on both sides.

Serve these veg kababs with onion rings and chutney or sauce.