I make shaami kababs quite often with whole masoor. Today I made it with a raw plantain and whole masoor mixture. It turned out different in taste, but I guess I prefer the one with only whole masoor. Here is the recipe I used today what made it different apart from the raw plantain was the hung curd and brown onion dip which was quite interesting.
1 raw plantain,
1 cup whole masoor,
1 tsp garam masala powder,
1.5 tsp red chilli powder,
1 tsp chaat masala,
1 tbsp ginger paste,
1 tbsp green chilli sliced,
2 tbsp chopped coriander leaves,
¾ cup bread crumbs,
Salt to taste,
Oil as required
Soak the whole masoor overnight. Peel and dice the raw plantain. Cook the whole masoor, the raw plantain and the ginger paste with a little water till done. Let cool and mash well.
Mix in the garam masala powder, red chilli powder, chaat masala, sliced green chillies, chopped coriander leaves, bread crumbs and salt to taste.
Shape this mixture into small discs and shallow fry in a non-stick pan.
Hung Curd Dip
¾ cup hung curd,
2 tbsp chopped onion,
1.5 tsp pickle masala from any non-vinegar based pickle,
¼ tsp mustard seeds,
A pinch of salt,
1 tbsp chopped coriander leaves,
½ tsp roasted powdered cumin seed,
2 tsp oil
Heat oil and when it is hot add the mustard seeds. When they splutter add the onion and fry till it turns brown, now switch off the heat and mix in the pickle masala. Let this cool and mix this with the hung curd, roasted cumin powder, salt and chopped coriander leaves.