Vegan Seekh Kebab with Mint Chutney

Ingredients

• 1 cup Red lentils
• 1.5 cups Mixed vegetables (carrots, peas, bell peppers)
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm Ginger
• 1.5 tsp Spices (cumin, coriander, garam masala, chili powder)
• 1/4 cup Besan (gram flour)
• 1/4 cup Cilantro
• 1/4 cup Mint leaves
• 1 small Green chilies
• 1 tbsp Lemon juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 cup of red lentils in a large heavy-bottomed pot and cover with 3 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and the water is absorbed. Remove from heat and set aside.
2. 2While the lentils are cooking, finely chop the 1 medium onion. Mince the 3 cloves of garlic and the 2.54 cm of ginger. Heat 1 tablespoon of neutral oil (not listed, use water if oil is not available) in a 25.4 cm skillet over medium heat (176.7°C / 175°C). Add the chopped onion and cook, stirring occasionally, for 5-7 minutes, until softened and translucent. Add the minced garlic and ginger and cook for another minute until fragrant.
3. 3Add the 1.5 cups of mixed vegetables (carrots, peas, bell peppers) and the 1.5 tsp of spices (cumin, coriander, garam masala, chili powder) to the skillet with the onion mixture. Cook, stirring, for 5-7 minutes, until the vegetables are tender-crisp. Remove from heat.
4. 4In a large bowl, mash the cooked red lentils with a fork or potato masher until mostly broken down but still slightly chunky. Add the cooked vegetable mixture from the skillet, the 1/4 cup of besan (gram flour), and the 1/4 cup of cilantro (finely chopped). Mix everything together thoroughly until well combined. The mixture should hold together when pressed.
5. 5Divide the lentil and vegetable mixture into 8 equal portions. Roll each portion between your hands to form a log shape, about 10.16 cm long and 2.54 cm thick, resembling a kebab. If the mixture feels too wet, add a little more besan, 1 teaspoon at a time. If it feels too dry, add a teaspoon of water. Place the formed kebabs on a plate.
6. 6Preheat your grill to medium-high heat (about 205°C / 200°C) or your oven to about 205°C (200°C). If grilling, lightly oil the grill grates. Place the kebabs on the grill or on a baking sheet lined with parchment paper. Grill or bake for 10-15 minutes, turning occasionally, until golden brown and slightly firm to the touch.
7. 7While the kebabs are cooking, prepare the mint chutney. In a blender, combine the 1/4 cup of mint leaves, the remaining 1/4 cup of cilantro, the 1 small green chili (stems removed), 1 teaspoon of fresh ginger (peeled), the 1 tbsp of lemon juice, and 2 tablespoons of water. Blend until smooth. Add more water, 1 teaspoon at a time, if needed to reach your desired consistency. Season with salt if desired (salt not listed, omit if not available).

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