Dal Shami Kebab with Vegetable Pulao

Instructions

1. 1

   Pressure Cook the Dal and Potatoes

   • Drain the soaked chana dal. In a pressure cooker, combine the drained dal, cubed potatoes, 1.5 cups of water, 0.5 tsp of salt, cinnamon stick, cloves, black peppercorns, and bay leaf.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15-20 minutes, until the dal is completely soft and easily mashable.
   • Allow the pressure to release naturally. Open the cooker and discard the whole spices (cinnamon, cloves, peppercorns, bay leaf).
   • Drain any excess water thoroughly. The mixture must be very dry. If it seems wet, cook it in the open cooker on low heat for 3-5 minutes, stirring continuously, until all moisture evaporates.
2. 2

   Prepare the Kebab Mixture

   • Transfer the hot dal-potato mixture to a large bowl or a food processor. Mash or pulse until you get a smooth, dough-like consistency. Using a food processor yields a more authentic, melt-in-the-mouth texture.
   • Allow the mixture to cool down to room temperature. This is crucial to prevent the onions from releasing water and making the mixture soggy.
   • Once cooled, add the finely chopped onion, ginger-garlic paste, green chilies, all the powdered spices (garam masala, red chili, turmeric, coriander, cumin), and the remaining salt.
   • Add the besan, chopped coriander leaves, mint leaves, and lemon juice.
   • Gently mix everything together until just combined. Do not over-knead. Taste and adjust the seasoning if necessary.
3. 3

   Shape the Kebabs

   • For best results, cover the mixture and refrigerate for 30 minutes. This helps in easy shaping and prevents the kebabs from breaking.
   • Lightly grease your palms with oil. Divide the mixture into 12 equal portions.
   • Take one portion, roll it into a smooth ball, and then gently flatten it into a round patty (tikki), about 2 inches in diameter and 1/2 inch thick. Smoothen the edges.
4. 4

   Shallow Fry the Kebabs

   • Heat 1/4 cup of 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, ensuring not to overcrowd it.
   • Fry for 3-4 minutes on the first side, until it turns golden brown and crisp.
   • Gently flip the kebabs using a spatula and fry the other side for another 3-4 minutes until equally golden and crisp.
   • Remove the cooked kebabs and place them on a plate lined with paper towels to drain excess oil. Repeat the process for the remaining kebabs.
5. 5

   Serve

   • Serve the Dal Shami Kebabs hot, garnished with onion rings and a lemon wedge. They pair wonderfully with mint-coriander chutney or tamarind chutney.