Shami Kabab

Soak the Chana dal in water.

Heat oil in a pan and sauté the ginger-garlic paste until fragrant.

Add the boneless meat to the pan and cook for a few minutes until it changes color.

Add the soaked Chana dal and chopped onions to the meat.

In a grinder, combine whole coriander seeds, cumin seeds, cinnamon sticks, black peppercorns, black cardamoms, bay leaves, cloves, and green cardamoms.

Grind all the whole spices into a fine powder.

To the ground spice powder, add chili flakes, salt, and turmeric powder.

Add the prepared spice mix to the pot with the meat and dal. Mix everything well.

Pour enough water to cover the mixture, cover the pot, and cook on low heat for about 2 hours, or until the meat and dal are completely tender.

Once cooked, dry out any remaining water and mash the mixture thoroughly using a masher or in a mortar and pestle until the meat is shredded.

Transfer the mixture to a bowl, add chopped fresh coriander and green chilies, and mix well to combine.

Take portions of the mixture and shape them into round, flat patties (kababs) by hand or using a mold.

Shallow fry the kababs in oil on a pan or tawa over medium heat until they are golden brown and crispy on both sides.

Serve the hot and crispy Shami Kababs with sliced cucumbers or your favorite chutney.