This is a protein packed recipe .Generally I use Bengal gram dal or chana dal in this recipe but  due to the absence of this  pulse in my pantry I use red lentils which is also known as Masoor dal. This is an extremely tasty lentil and can be used to make soups , patties and regular dals. Due to its high protein content ,we traditionally i.e people from Bengal consider this lentil as  equivalent to a non-vegetarian item and its entry is banned on days or festivals when only vegetarian items can be served.
But in spite of being high in protein ,it is easy to digest and lighter on the stomach than the other lentils and can be served to patients suffering from fever ,pox etc.
The resulting kebab is absolutely melt into mouth from inside ..with a  pleasant earthy flavor  which you will like.

Ingredients

1.Minced chicken (200 gm)
2.Onions (1 chopped)
3.Ginger garlic paste(1 tbsp)
4.Kashmiri chilly powder(1 tbsp)
5.Dried fenugreek leaves or kasuri methi(1 tbsp)
6.Green chillies chopped(1 tbsp)
7.Red lentils (1 cup soaked)
8.Egg(1)
9.Lemon juice(2 tbsp)
10.Salt to taste

 

 

 

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Preparation

1.Mix all the ingredients into a gooey mixture.
2.Preheat oven to 250  degrees.
3.Wet your hands and arrange the mixture round the skewers and place it on the greased baking tray.
4.Brush oil or butter on the kebabs and bake it at 150  degrees for 20 minutes,flipping over to both the sides.
5.Serve with vegetable salads.