Dal Shami Kebab
These pan-fried lentil kebabs are crisp outside and soft in the middle, with warm whole spices, herbs, and a gentle heat. They make a satisfying snack or side, especially with onion rings and mint chutney.
For 8 servings
- prep · ~120 min
Soak the dal.
Wash the chana dal well, soak it in enough water for 2 hours, then drain fully before cooking.
- boil · ~20 min
Cook the dal with whole spices.
1.Add soaked chana dal, water, ginger, garlic, cumin seeds, black peppercorns, cinnamon, green cardamom, and cloves to a pan.2.Bring to a boil over medium heat.3.Lower the heat and cook until the dal is soft and the water is almost fully absorbed, about 18 to 20 minutes.4.Mash a few grains with a spoon to check; the dal should be tender but not watery.TIPCook the dal until nearly dry so the kebab mixture holds its shape easily. - rest · ~10 min
Cool the cooked dal mixture.
Let the cooked dal cool for 10 minutes so it is easier to grind and shape.
- mix · ~5 min
Grind and season the kebab mixture.
1.Transfer the cooled dal mixture to a grinder and pulse to a coarse paste.2.Move it to a bowl and add onion, green chili, red chili powder, garam masala, salt, coriander leaves, mint leaves, lemon juice, and egg.3.Mix well until the mixture feels firm and holds when pressed in your palm.4.Divide into 8 equal portions.TIPKeep the texture slightly coarse for the best shami kebab bite. - assemble · ~5 min
Shape the kebabs.
Flatten each portion into a small round patty about 1 cm thick. Smooth any cracks around the edges.
- fry · ~7 min
Shallow-fry the kebabs.
1.Heat oil in a flat pan over medium heat.2.Place the kebabs in the pan without crowding.3.Cook until the bottom turns deep golden and crisp, about 3 to 4 minutes.4.Flip gently and cook the second side until golden and heated through, about 3 minutes more.TIPFlip only after the first side sets well, or the kebabs may break. - serve
Serve hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cook the chana dal until almost dry; excess moisture is the main reason shami kebabs fall apart.
- 2Pulse the dal coarsely, not smooth, so the kebabs keep a soft center instead of turning pasty.
- 3Finely chop the onion and herbs so they blend evenly and do not create weak spots in the patties.
- 4If the mixture feels loose after adding egg and lemon juice, chill it for 20 to 30 minutes before shaping.
- 5Smooth any edge cracks with damp fingers before frying to help the kebabs hold together in the pan.
- 6Fry on medium heat only; high heat browns the outside before the center warms and firms up.
- 7These shape well ahead: refrigerate the patties on a tray and shallow-fry just before serving.
Adapt it for your goals.
Egg-free
Skip the egg and bind the mixture with a spoonful of gram flour or mashed potato for a vegetarian version that still holds well.
low oilLow-oil
Brush the shaped kebabs lightly with oil and cook them on a tawa or in an air fryer for a lighter finish.
spicierSpicier
Increase green chili and red chili powder for a hotter kebab that pairs especially well with cooling mint chutney.
stuffedStuffed
Fill each patty with a little chopped onion, mint, and green chili for a more layered, snack-style kebab.
Why this is on our healthy list.
Plant Protein from Chana Dal
Chana dal makes these kebabs filling and satisfying while adding plant-based protein and a hearty texture.
Fiber-Rich Lentil Base
The split chickpeas add fiber, which helps make this snack more sustaining than many flour-heavy fried bites.
Herb and Spice Benefits
Ginger, garlic, mint, coriander, and whole spices contribute aroma and plant compounds while keeping the kebabs flavorful without heavy sauces.
Frequently asked questions
The dal mixture is usually too wet or too finely ground. Cook the dal until nearly dry, pulse it coarsely, and chill the mixture if needed before frying.
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