Melt-in-mouth Veg Dilbara Galauti in Stahl Hybrid Tawa
MELT-IN-MOUTH VEG DILBARA GALAUTI IN STAHL HYBRID TAWA
This recipe is delicious and is the perfect party appetizer. It is delicious, easy, and super comforting. It is high in proteins and amazing for vegetarians
The full combo of Rumali Roti + Chutney + Pyaaz is amazing.
Blogger Neha Deepak Shah has used Stahl’s Hybrid Tawa for this recipe. You can use a metal spoon on it, it is easy to maintain, and is durable. She’s also been using it for a while now and absolutely loves it!
¼ cup Rajma (soaked overnight and pressure cooked)
½ cup Chana Dal (soaked for 1 hour and pressure cooked)
¼ cup Urad Dal (soaked for 1 hour and pressure cooked)
1 small Onion, sliced
3 to 4 cloves of Garlic, sliced
½ tsp Ginger, grated
2 Green Chillies, chopped
2 tbsp Ghee
2 Bay Leaves
3 to 4 Green Cardamoms
1 Black Cardamom
Few Black Peppercorns
2-inch Cinnamon Stick
2 to 3 Cloves
1 tsp Red Chilli Powder
¼ tsp Garam Masala
1 tsp Coriander Seed Powder
1 tsp Cumin Seed Powder
½ tsp Kala Namak
1 tbsp Chopped Coriander
Hung curd + cheese or paneer - Mixed with Mint leaves
Some more ghee for cooking (Only ghee, the aroma creates the magic)
To start with, heat ghee in a pan, add in whole spices, chillies, ginger, garlic, onions, and powdered spices, and sauté well on a medium-low flame.
Then add in the boiled dals and rajma, chopped coriander, and give a good mix.
Remove, cool slightly, and take out all the whole spices.
Blend the cooked mixture until smooth. Transfer back to the pan and cook it again until it leaves the sides of the pan. Remove from flame and cool it to room temperature.
Alongside, mix together hung curd and chopped mint leaves. Shape into bite-size roundels for stuffing.
Now, shape the kebabs and cook them on the tawa using some ghee.
Serve hot with Rumali Roti, Chutney, and sliced onions.