Chana Dal Kebab & Lebanese Garlic dips are one of the healthiest snack that you can make this summer. Baked Chana Dal Kebab and the airy, light Garlic Dip is a light yet tasty snack to feed kids during this holiday season. Chana Dal Kebabs are very similar to Ambode and Nuchina unde, but with a slight variation.
I am in love with the Hamilton Beach’s JMG (Juicer Mixer Grinder). It is perfect for Indian kind of food preparations. I totally recommend the JMG.
Ingredients for the Chana Dal Kebab
1 cup – Chana dal
1/2 cup – fresh Coriander leaves
1 – small onion, quartered
2 Tbsp – Ginger garlic cloves, peeled
Salt to taste
1 Tbsp ground cumin
1 Tbsp – Paanch phoran
3 – Green chillies
Salt to taste
2 Tbsp toasted sesame seeds
1 tsp – Chilly flakes
Method of making Chana Dal Kebab
Soak chana dal in water for at least 4 hours.
When ready, drain the dal completely and pat them dry.
Add the coriander, cumin, onions, ginger garlic paste, green chillies, paanch phoran
to Hamilton Beache’s small jar.
Set on preset wet hard + coarse run the blender till all the ingredients come
together. You may have to scrape the sides of the jar to help it blend evenly.
Transfer the tikki mixture to a container and cover tightly.
Refrigerate for at least 1 hour or until ready to cook.
Preheat the oven to 180º C.
Line the tray with baking paper.
Add sesame seeds to the tikki mixture and stir with a spoon.
Scoop tablespoonfuls of the tikki mixture and form into patties
(½ inch in thickness each).
Place the patties on the baking tray and sprinkle sesame seeds and chilly flakes on top.
Bake for 15 mins on each side. Brush it with melted butter before flipping it.
Once they are brown enough take them out and serve
them with the Garlic Dip.
Ingredients for Lebanese Garlic Dip
1 cup – garlic cloves peeled
2 tsp – Salt
3 cups Olive oil
1/4 cup – lemon juice
Method
Transfer the garlic cloves into the dry jar of the Hamilton beach JMG.
Add the salt to the garlic cloves. Using Pulse setting, on speed 4, blend the garlic for a minute until the garlic becomes finely minced.
Scrape down the sides of the jar using the spatula.
With the blender running on manual mode on speed 1, gradually pour one to two tablespoons of oil, then stop and scrape down the jar.
Continue adding another tablespoon or two until the garlic starts looking creamy.
Once the garlic looks emulsified increase the speed of pouring the oil and alternate with the 1/2 cup of lemon juice until all the oil and lemon juice is incorporated.
This will take about 15 minutes to complete to and you will have a cloudy, airy, light garlic dip ready.
Transfer the sauce into a glass container with an airtight lid and keep in the fridge for up to 2 months.
Serve it with Falafels, Chaklis, Wraps, Grilled food, Chips etc.
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