This dish, along with Bhatt ki Chutney and Phanoo/Phani, was part of the Live cookout for ElsaTable in Feb 2021. The other two recipes are available at https://elsatable.com/recipe/bhatt-ki-chutney/ and https://elsatable.com/recipe/phanoo-phani/.
Make sure gahat/kulath/horsegram dal is clean and has no stones. Soak the dal in water overnight.
Pressure cook the dal with 3 cups of water till dal is tender (when it is pressed between the fingers, it should easily mash). Sieve the cooked dal from the water. Keep that water aside (can be used as stock for soups).
Now mash the cooked dal with your hands till you get a coarse paste-like consistency.
In a mixie add green chillies, coriander leaves, and garlic and grind without any water to a coarse consistency and add this to the dal. Add finely chopped onions, green chillies,salt, and garlic to the mixture.
Take two to three spoons of the mixture and shape it into flattened, disc-like kebabs.
Take a non-stick pan and add 1 teaspoon of ghee (or coconut oil). Once hot, place the kebabs in the pan. Cook till one side browns, flip it over and let the other side brown. Takes about 2 to 3 mins each side on a medium flame.
Serve with onions and bhatt ki chutney.
Room temperature or hot
