Serves: 4
Total Calories: 837
1. Soak the dal overnight in water to cover by 2 inches. Then drain and place the dal, water, garam masala, and salt in a pressure cooker. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 1 minute more. Reduce the heat to low and continue to cook another 1 minute. Remove the pot from the heat and allow to depressurize on its own, 12 to 15 minutes. Then, carefully open the lid and check to see if the chickpeas are very soft, with some of them broken if not, cover, bring up to pressure, and cook under pressure another minute.
Alternately, place the dal, spices and water in a large pot, cover and boil until the chickpeas are soft and all the water has evaporated, about 30 minutes.
2. Let cool, then transfer to a food processor along with garlic, ginger, chili peppers, and cilantro, and process until smooth. Add half the chickpea flour and process once again, adding more flour until everything starts to gather, almost like soft dough that can be shaped. Divide into 25 portions and shape into smooth patties or rolls.
3. Heat the oil in a wok or skillet over high heat until it registers 350°F to 375°F on a frying thermometer or until a small piece of the mixture dropped into the hot oil bubbles and immediately rises to the top. Fry the kabaabs, as many as the wok can hold at one time without crowding, turning them with a slotted spatula a few times until golden and crispy on all sides, about 3 minutes per batch. Drain on paper towels. Transfer to a platter and serve hot.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Black Chickpea Kabaabs recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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