Wash the chana dal thoroughly and soak it in water for 2 hours. Drain the water after soaking.

In a large saucepan add enough water to cover the soaked dal, along with 1/2 tsp of salt. Cook until the dal becomes tender but not mushy. Drain any excess water and set aside.

In a separate pan, heat a little oil and add cumin seeds. Let them splutter.

Add chopped onions, green chilies, ginger, and garlic. Sauté until the onions turn golden brown.

Add the minced meat and cook until it changes colour and the moisture evaporates.

Add cooked chana dal and mix well.

Add coriander powder, garam masala, red chili powder, turmeric powder, and salt. Cook for a few more minutes until everything is well combined.

Remove the mixture from heat and let it cool down.

Once the mixture has cooled, grind it in a food processor until you get a smooth paste. You can add a little water if needed.

Divide the mixture into equal portions and shape them into flat round patties.

Heat some oil in a frying pan over medium heat. Shallow fry the kebabs until they turn golden brown on both sides.

Garnish with chopped coriander leaves.