Chana Dal Kebab

Instructions

1. 1

   Soak and Cook the Dal

   • Rinse the chana dal thoroughly under running water. Soak it in ample water for at least 4-6 hours or overnight.
   • Drain the soaked dal completely. In a pressure cooker, combine the dal, bay leaf, black cardamom, cinnamon stick, turmeric powder, 0.5 tsp of the salt, and 1.5 cups of fresh water.
   • Secure the lid and pressure cook on medium heat for 3-4 whistles, which should take about 10-12 minutes. The dal should be cooked until soft but still hold its shape. It should not be mushy.
   • While the dal is cooking, boil the potato in a separate pot until it is fork-tender. Peel the skin and mash it thoroughly, ensuring there are no lumps.
2. 2

   Prepare the Kebab Mixture

   • Once the pressure from the cooker has released naturally, open the lid. Drain the cooked dal very well using a fine-mesh sieve or colander. Press gently to remove as much water as possible. Let it cool down for 10 minutes.
   • Discard the whole spices (bay leaf, black cardamom, cinnamon stick).
   • Transfer the cooled, drained dal to a food processor or grinder. Grind it into a coarse, dry paste without adding any water. The texture should be pasty but not overly smooth.
   • In a large mixing bowl, combine the ground dal paste, mashed potato, finely chopped onion, grated ginger, minced garlic, green chilies, and chopped coriander leaves.
   • Add all the powdered spices: red chili powder, coriander powder, roasted cumin powder, garam masala, chaat masala, and the remaining 0.75 tsp of salt.
   • Finally, add the breadcrumbs, which will act as a binding agent. Mix everything with your hands until a uniform, non-sticky dough-like mixture is formed.
3. 3

   Shape and Fry the Kebabs

   • Divide the mixture into 12 equal portions. Lightly grease your palms with a little oil.
   • Take one portion and roll it into a smooth ball, then gently flatten it to form a round patty (tikki), about 2 inches in diameter and 0.5 inch thick.
   • Heat the vegetable oil in a non-stick skillet or tawa over medium heat. The oil should be hot but not smoking.
   • Carefully place 4-5 kebabs in the pan, leaving space between them. Do not overcrowd the pan.
   • Shallow fry for 3-4 minutes on the first side, until it becomes golden brown and crisp. Gently flip and cook for another 3-4 minutes on the other side.
   • Once both sides are crisp and golden, remove the kebabs and place them on a plate lined with paper towels to absorb excess oil. Repeat the process for the remaining kebabs.
4. 4

   Serve Hot

   • Arrange the hot Chana Dal Kebabs on a serving platter. Serve immediately with mint-coriander chutney, tamarind chutney, or tomato ketchup.
   • Garnish with onion rings and lemon wedges on the side for an authentic experience.