Masoor Daal Kebab | Red Lentil Fritters


An Indian classic, Masoor Daal Kebab is made with red lentils, steamed broccoli + turmeric!

Split red lentils or Masoor Dal (dhuli) is one of the more underappreciated lentils in India. They have a delicate and sweet flavour, break down really fast during cooking and a simple, healthy, delicious meal can be ready in way less time than it takes to order takeout.

Masoor Daal Kebab | Red Lentil Fritters

Print Recipe
with Turmeric and Broccoli (Vegan, DF, GF)
Course Appetizer, Side Dish, Snack
Cuisine Indian
Keyword Lentils
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4


For the Daal

  • 2 cups split red lentils
  • 1 cup water
  • 1/2 cup chopped shallots or mild red onions
  • 1/2 tsp turmeric
  • 1/2 tsp salt

For the Fritters | Kebab

  • 2 cups steamed brocolli
  • 2-3 tbsp rice flour (or regular AP flour)
  • 1 cup shallots or mild red onions
  • 1 tbsp finely chopped ginger
  • 1 tsp coriander seed powder
  • 2 tbsp mild-tasting oil - I use Grapeseed oil
  • 1/2 tsp salt, as needed


Cook the Daal - 20 mins

  • Rinse lentils a couple oftimes and then pour into a sauce pan along withwater, 1/2 tsp turmeric and 1/2 tsp salt.
  • Boil, covered for 15 minson medium. Leave covered while you get the other ingredients ready. 

Making Fritters - 10 mins

  • Steamthe broccoli florets in a bowl in the microwave with a little bit of water tocover the broccoli (45 secs).
  • Chopthe broccoli and add to the cooked lentil mixture. Add the remainingingredients now and mix/ knead a few times till it is all well mixed.
  • Heat oil in a pan and turnheat to medium. Scoop a tablespoon of       batter into the oil and press down toflatten the fritters slightly. Cook on each side for 4-5 minutes.
  • Serve with hummus, yoghurt,cucumber salad, rice or even between two slices of bread.

Questions + Comments

Notify of
Inline Feedbacks
View all comments

About Puneeta

Author, Educator, Speaker

Puneeta is a writer, food advocate and guide for those who seek earth-friendly, delicious solutions that work for real life.

Puneeta Chhitwal-Varma, Food Writer, Climate Advocate, New cookbook - Good Food, Healthy Planet - out April 2024
Puneeta Chhitwal-Varma
Photo by Diana Muresan
Staying Grounded logo

Inspiration for living an abundant, delicious and doable life that brings people and planet closer together.

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

Use what you have, reuse what you can, reduce what you throw away, and repurpose the rest.

Good Food, Healthy Planet book

New cookbook to help people choose low-waste, good-for-us food.

Good Food, Healthy Planet

Your Kitchen Companion to Simple, Practical, Sustainable Cooking  

Staying Grounded logo

Subscribe to the newsletter

Sign up to receive our weekly-ish newsletter about food, people and stories, and the science behind it all. You'll also receive excerpts from Puneeta's debut cookbook, Good Food, Healthy Planet.

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

We won't send you spam. Unsubscribe at any time.