Curried Lentil and Corn Kebabs

Curried Lentil and Corn Kebabs

by Neha Pradham @mymasalabox

Once you get the texture perfected, they truly melt in your mouth.  Moving ahead with our family’s love for kebabs, I worked on these two ingredients along with some fantastic single origin spices sent by Spice Tribe – a sustainable spice brand that is great for multicultural recipes.
Lentils are an integral part of our diet and freshly ground spices have my heart.
I used a blend of freshly roasted and coarsely ground Wild Black Cumin along with the Coriander seeds here and the aroma was beautiful.
I served these along with a delicious cilantro chutney and these kebabs are great with chai or evening drinks if you please.



  • In a pan, heat the cumin and coriander seeds. Dry toast for 2 minutes only and coarsely grind them when cool. Set them aside.
  • Heat 2 tsp oil in the same pan, add the coarse spice mix. Sautè for a minute and add the ginger-garlic paste and green chilies.
  • Cook this for 2 minutes andthen add the turmeric along withthe cooked and well drained dal and corn. Mix and sautè gently for about 5-7 minutes until the moisture evaporates.
  • Mix in the paprika and switch off the flame.
  • Once cool, blitz this mixture in thefood processor so that it comes together. Remove to a bowl.
  • Grate a small boiled potato into this and add the ground oats. Add salt to taste, and mix well.
  • Apply some oil to your palms, and shape this mixture into kebabs or cutlets. This recipe yields about 7 medium kebabs.
  • Heat a cast iron skillet and add oil of your choice (enough to thickly coat the bottom of the pan)
  • Cook the kebabs over medium heat on both sides until you get a golden brown sear.
  • Serve immediately with a chutney or sauce/dip of your choice.

Things to remember

  • Garlic-ginger paste is equal amounts of minced garlic and ginger ground with a mortise and pestle or pulsed in the food processor until a paste consistency.
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