Green Moong Kebabs

Green moong (Mung) is a seriously wonderful legume to cook. I always feel it is a very versatile legume, which can be given any form and shape very easily. For a long time I have been wanting to try out kebabs with green moong. They turned out truly scrumptious. I followed my own recipe of Hara bhara kebab (which is picked up from various websites). Just substituted green moong for the peas. This hassle-free recipe is sure to be a definite hit with your family and friends.

My moong kebabs go straight to the Nineteenth helping of My Legume Love Affair (MLLA – 19), brainchild of Susan, and hosted by Simple Indian Food for January 2010.

Ingredients (makes 10- 12 kebabs):

· Green moong (soaked for 3 – 4 hrs) : 1/3 cup
· Potatoes (medium): 3 – 4
· Spinach: 100 grams or 1 small bunch
· Chopped green chillies: 1 tbsp
· Chopped ginger: 1/2 tbsp
· Grated garlic: 1 tbsp
· Chopped coriander: 2 tbsp
· Chaat masala: 1 tbsp
· Garam masala: ½ tsp
· Corn flour: 2 tbsp
· Salt: to taste
· Roasted cashews (to garnish)
· Oil: to shallow-fry the kebabs

Method:

· Wash and soak the green moong. Pressure cook for 3 whistles. The moong should be well-cooked but not mushy. 1/3 cup of raw moong (after soaking and cooking) would yield about ¾ cup of cooked moong. Drain out all the water.
· Run this moong mixture for a couple of whips in the mixie and keep aside. The mixture should be a thick coarse paste
· Boil the potatoes and palak in the cooker for three whistles
· Now mix the mashed potatoes, palak, moong and all the other ingredients together and make a tight mixture
· If you feel the mixture is a little loose, add a little more of corn flour. But, it may not be the case since water is drained out already
· Now heat a greased thick bottomed griddle
· Grease your palms and make lemon-sized balls out of the mixture and press in order to make flatties
· Shallow fry them over low to medium heat
· Press a roasted cashew on each kebab for garnishing it
· Serve hot with ketchup or chutney
· Done!