Moong Dal Tikki Recipe – Capsicum & Onion Seekh Kababs

Last Updated on 4 months by Neha Deshmukh

Moong Dal Tikki Recipe – Capsicum & Onion Seekh Kababs

Hey everyone! If you’re anything like me, you love a good snack. And honestly, sometimes I crave something a little more exciting than just chips or biscuits. That’s where these Moong Dal Tikkis come in! I first made these for a little get-together with friends, and they were a huge hit. They’re packed with flavour, surprisingly easy to make, and just…so satisfying. Plus, they look beautiful with those bright capsicum and onion pieces! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These aren’t your average tikkis. The moong dal gives them a lovely, soft texture, while the bread helps bind everything together beautifully. The capsicum and onion add a delightful crunch and freshness. They’re baked, not fried, making them a slightly healthier option too! Honestly, they’re perfect for parties, evening tea, or even a quick and tasty lunch.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious Moong Dal Tikki:

• 1 cup split yellow moong dal (approx. 175g)
• 1 inch ginger, roughly chopped
• 8 garlic cloves
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to your spice preference!)
• 3 bread slices
• 2 tablespoons tri-color capsicum, finely chopped
• 0.5 onion, finely chopped
• 3 tablespoons butter or oil (for cooking and brushing)
• Salt, as needed

Ingredient Notes

Let’s talk ingredients for a sec – a few little tips I’ve learned over the years!

Moong Dal: The Heart of the Tikki
Moong dal is the star here! It cooks quickly and has a naturally mild flavour that takes on all the spices beautifully. Make sure you use split yellow moong dal, not whole.

Ginger, Garlic & Cumin: The Aromatic Base
Fresh ginger and garlic are always best, in my opinion. Don’t be shy with the garlic – it adds a wonderful depth of flavour. Lightly toasting the cumin seeds before grinding them releases even more aroma.

Spice Blend: Balancing Heat & Flavor
Garam masala is a classic Indian spice blend, and it really makes these tikkis sing. Feel free to adjust the red chili powder to your liking. If you’re not a fan of heat, you can even leave it out!

Bread Slices: The Binding Agent
The bread helps hold everything together. Don’t use super-fresh, soft bread – slightly stale bread works best.

Capsicum & Onion: Adding Texture & Freshness
I love using tri-color capsicum for a vibrant look, but any colour will do. Finely chopping the onion and capsicum is key – you want little bursts of flavour and texture, not big chunks.

Oil/Butter: For Cooking & Baking
You can use either butter or oil for brushing the tikkis. Butter adds a richer flavour, but oil works just as well.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak the moong dal in water for about 2 hours. This softens it up and makes it easier to grind.
2. Drain the soaked dal and grind it with the ginger, garlic, and cumin seeds into a nice, thick paste. You might need to add a splash of water if it’s too dry.
3. If you’re using wooden skewers, soak them in water for at least an hour to prevent them from burning in the oven.
4. Heat a little oil in a pan and cook the ground dal mixture until it’s dry and non-sticky. This step is important – you want to get rid of any excess moisture.
5. Dip the bread slices in water, squeeze out the excess, and mash them up. Mix the mashed bread into the cooked dal mixture.
6. Now, add the garam masala, red chili powder, and salt. Mix everything together really well.
7. Preheat your oven to 230°C (446°F).
8. Shape the mixture around the skewers, pressing the chopped capsicum and onion onto the surface. Get creative with the design!
9. Brush the tikkis with a little oil or melted butter.
10. Bake for about 15 minutes, flipping them halfway through, until they’re golden brown and slightly crispy.

Expert Tips

• Don’t overcook the dal mixture in the pan – you want it to be dry, but not burnt.
• If the mixture is too sticky, add a little more mashed bread.
• Make sure the oven is properly preheated for even cooking.
• For extra flavour, you can add a pinch of amchur (dry mango powder) to the mixture.

Variations

I love experimenting with this recipe! Here are a few ideas:

• My friend Priya adds grated paneer to the mixture for extra richness. It’s amazing.
• My mom always makes a green chutney version – she adds a handful of chopped coriander and green chilies to the dal mixture.
• For a different flavour profile, try adding a pinch of chaat masala.

Vegan Adaptation

Want to make these vegan? Simply substitute the butter with a plant-based oil. Easy peasy!

Gluten-Free Adaptation

To make these gluten-free, replace the bread slices with gluten-free bread or mashed potatoes.

Spice Level Adjustment

Don’t like it too spicy? Reduce the amount of red chili powder, or even omit it altogether. If you like a real kick, add a pinch of cayenne pepper!

Festival Adaptations (Holi, Diwali)

These tikkis are perfect for festive occasions! They’re a great addition to any Holi or Diwali spread. You can even serve them with a variety of chutneys and dips.

Serving Suggestions

Serve these Moong Dal Tikkis hot, with a side of refreshing green chutney and a simple salad. They also pair well with a cup of masala chai.

Storage Instructions

Leftover tikkis can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or in a pan until they’re warmed through.

FAQs

What is the best way to ensure the tikkis don’t fall apart?
Make sure the dal mixture is cooked properly and isn’t too wet. Adding enough bread helps bind everything together.

Can I make these tikkis ahead of time?
Yes, you can! Shape the tikkis and store them in the refrigerator for up to 24 hours before baking.

What type of oil is best for baking these tikkis?
Any neutral-flavored oil will work well, such as vegetable oil or canola oil.

Can I use a different type of dal instead of moong dal?
While moong dal gives the best texture, you can experiment with other dals like masoor dal (red lentils), but the texture will be slightly different.

How can I adjust the spice level to suit my preference?
Simply adjust the amount of red chili powder. Start with a small amount and add more to taste.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below!