Masur dal kebabs

Ingredients Masur dal: 1 cup Salt to taste Black pepper: ¼ tsp Coriander finely chopped: 1 tbsp Whole wheat bread crumbs: 4 tbsp Green chilli finely chopped: 1 Oil 1 tsp, 1 tsp for sautéing Water: 2 cups Method Soak the masur dal in a saucepan for one to two hours. Add oil chillies and water and cook till completely blended, making sure the water does not dry out. Mash the dal add, bread crumbs and spices. Roll into small balls and then flatten them to look like little cylinders. Each kebab should be the size of your thumb in length and thickness. In a non stick saucepan put a little olive oil into the surface and then sauté the kebas over medium heat till they are golden brown. Serve with fresh onion rings a lemon wedge and raita India Today November 2008