Chana Dal Shami Kebab

1. 1
   prep

   Soak the chana dal.

   Wash the chana dal thoroughly and soak in enough water to cover for 2 hours. Drain well before cooking.

   TIPDo not skip soaking — it helps the dal cook evenly and reduces cooking time.
2. 2
   pressure cook · ~15 min

   Pressure cook the dal with whole spices.

   1.Add drained chana dal to the pressure cooker with 1 cup water, cinnamon stick, cardamom, cloves, bay leaf, turmeric, and salt.

   2.Pressure cook on medium heat for 3-4 whistles, then let the pressure release naturally.

   3.Open the lid and check — the dal should be soft but not mushy. If any water remains, dry it out on low heat for 2-3 minutes, stirring constantly.

   TIPThe dal must be completely dry — any moisture will make the kebabs fall apart while frying.
3. 3
   temper · ~9 min

   Make the tempering.

   1.Heat ghee in a small pan over medium heat.

   2.Add cumin seeds and dried red chilies, let them splutter for 30 seconds.

   3.Add chopped onion and sauté until golden brown, about 5-7 minutes.

   4.Add ginger, garlic, and green chili, sauté until the raw smell disappears, about 1-2 minutes.

   TIPBrown the onions well — the deep golden color adds richness and sweetness to the kebabs.
4. 4
   mix · ~8 min

   Combine and mash the kebab mixture.

   1.Remove the whole spices (cinnamon, cardamom, cloves, bay leaf) from the cooked dal.

   2.In a large mixing bowl, add the cooked dal, the tempering mixture, garam masala, red chili powder, coriander leaves, mint, lemon juice, and chickpea flour.

   3.Mix everything well and mash with your hands or a potato masher until the mixture is smooth and holds together like dough.

   TIPMash thoroughly — a smoother mixture gives softer, melt-in-the-mouth kebabs that don't crack when shaped.
5. 5
   prep · ~15 min

   Shape the kebabs.

   1.Divide the mixture into 8 equal portions.

   2.Roll each portion into a ball, then flatten into a round patty about ½ inch thick.

   3.Place the shaped kebabs on a plate and refrigerate for 10 minutes to firm up.

   TIPChilling helps the kebabs hold their shape during frying. If the mixture feels sticky, lightly oil your palms.
6. 6
   fry · ~10 min

   Shallow fry the kebabs.

   1.Heat 2 tbsp oil in a non-stick skillet over medium heat.

   2.Place 4 kebabs in the pan and fry for 3-4 minutes per side until deep golden and crisp.

   3.Add the remaining 2 tbsp oil and fry the second batch the same way.

   4.Drain on paper towels for a minute before serving.

   TIPKeep the heat at medium — too high burns the outside while leaving the inside soft, too low makes them absorb oil.
7. 7
   serve

   Serve hot with green chutney and sliced onions.

   Arrange the kebabs on a platter, garnish with a few mint leaves and lemon wedges. Serve immediately with coriander-mint chutney and onion rings.

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