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Recipe: Taruna's Kulthi Kebabs

September 06, 2023 13:06 IST

Kulthi dal or horse gram lentil is very popular in in many regions of India.

In Jammu, it's used to make khatti dal. The lentil is also used to make kebabs and pattice.

Taruna Deepak's Kulthi Kebabs are nutritious, vegan and gluten-free.

Have them with chai/drinks or pack them in your children's tiffin or sandwich them between slices of bread or in flatbread and serve with green chutney.

Add them to a meal of quinoa salad or vegetable biryani, to make the spread more wholesome.

Taruna is a food blogger and says blogging is her 'humble attempt to share my easy, simple yet flavourful and healthy recipes with some occasional indulgence'.

Kulthi Kebabs

Servings: 12-14

Method

Editor's Note: For Jain Kulthi Kebabs replace the potato with one boiled, peeled and mashed green banana. And use 1 tsp saunth or dried ginger powder instead of fresh ginger, adding it later in the preparation, along with the chilly powder etc.

For a recipe for green chutney use Lahu Kapudskar's Mint-Dhania Chutney.

 

Taruna Deepak lives in Mumbai and is the creator of the food blog Easyfoodsmith.

TARUN DEEPAK