An Indian classic, Masoor Daal Kebab is made with red lentils, steamed broccoli + turmeric!

Split red lentils or Masoor Dal (dhuli) is one of the more underappreciated lentils in India. They have a delicate and sweet flavour, break down really fast during cooking and a simple, healthy, delicious meal can be ready in way less time than it takes to order takeout.

Masoor Daal Kebab | Red Lentil Fritters
Prep Time
20 mins
Cook Time
10 mins

with Turmeric and Broccoli (Vegan, DF, GF)

Course: Appetizer, Side Dish, Snack
Cuisine: Indian
Keyword: Lentils
Servings: 4
For the Daal
  • 2 cups split red lentils
  • 1 cup water
  • 1/2 cup chopped shallots or mild red onions
  • 1/2 tsp turmeric
  • 1/2 tsp salt
For the Fritters | Kebab
  • 2 cups steamed brocolli
  • 2-3 tbsp rice flour (or regular AP flour)
  • 1 cup shallots or mild red onions
  • 1 tbsp finely chopped ginger
  • 1 tsp coriander seed powder
  • 2 tbsp mild-tasting oil - I use Grapeseed oil
  • 1/2 tsp salt, as needed
Cook the Daal - 20 mins
  1. Rinse lentils a couple oftimes and then pour into a sauce pan along withwater, 1/2 tsp turmeric and 1/2 tsp salt.

  2. Boil, covered for 15 minson medium. Leave covered while you get the other ingredients ready. 

Making Fritters - 10 mins
  1. Steamthe broccoli florets in a bowl in the microwave with a little bit of water tocover the broccoli (45 secs).

  2. Chopthe broccoli and add to the cooked lentil mixture. Add the remainingingredients now and mix/ knead a few times till it is all well mixed.

  3. Heat oil in a pan and turnheat to medium. Scoop a tablespoon of       batter into the oil and press down toflatten the fritters slightly. Cook on each side for 4-5 minutes.

  4. Serve with hummus, yoghurt,cucumber salad, rice or even between two slices of bread.

Craving to cook good food…..with ease?
Seeking ways to be more earth-savvy in the kitchen….and are looking for support?

Join the Better Food Movement Community!

Thank you for joining the Better Food Movement Community!