Galouti Kebab is a famous Lucknowi delicacy known for its melt-in-your-mouth texture and rich flavors. Traditionally made with minced meat, here's a recipe for vegetarian Galouti Kebab using black lentils (urad dal) as the main ingredient:
Ingredients:
- 1 cup black lentils (urad dal), soaked overnight
- 2 tablespoons ghee or oil
- 2 medium-sized onions, finely chopped
- 2 teaspoons ginger-garlic paste
- 2 green chilies, finely chopped
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon dried mango powder (amchur)
- 1/2 teaspoon dried fenugreek leaves (kasuri methi)
- Salt to taste
- 2 tablespoons chopped fresh coriander leaves
- Ghee or oil for shallow frying
- Onion rings, lemon wedges, and mint chutney for serving (optional)
Instructions:
Drain and rinse the soaked black lentils (urad dal). Transfer them to a pressure cooker and add enough water to cover them. Pressure cook for 4-5 whistles or until the lentils are cooked and soft. Drain any excess water and set aside.
Heat ghee or oil in a pan over medium heat. Add the finely chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and chopped green chilies to the pan. Sauté for a minute until the raw smell disappears.
Add red chili powder, coriander powder, turmeric powder, garam masala, dried mango powder, dried fenugreek leaves, and salt. Mix well and cook the spices for a minute.
Add the cooked black lentils (urad dal) to the pan and mix everything together. Cook for 2-3 minutes, stirring continuously, until the mixture comes together and the excess moisture evaporates.
Remove the mixture from heat and let it cool slightly.
Once the mixture is cool enough to handle, transfer it to a blender or food processor. Blend until you have a smooth and thick paste. If needed, add a tablespoon or two of water to facilitate blending.
Transfer the blended mixture to a mixing bowl. Add chopped fresh coriander leaves and mix well to incorporate.
Divide the mixture into small portions and shape them into round patties or cylindrical shapes.
Heat ghee or oil in a pan for shallow frying over medium heat.
Once the oil is hot, carefully place the kebabs in the pan, making sure not to overcrowd it. Cook the kebabs on medium heat until they are golden brown and crispy on both sides.
Remove the kebabs from the pan and place them on a paper towel to absorb any excess oil.
Serve the Galouti Kebabs hot with onion rings, lemon wedges, and mint chutney if desired.
These vegetarian Galouti Kebabs are incredibly flavorful and have a melt-in-your-mouth texture. They are perfect as an appetizer or can be enjoyed as a main course with Indian breads or rice.
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