Vegetarian Daal Shami Kabab

Instructions

1. 1

   Rinse the chana dal and moong dal thoroughly. Soak them together in water for 2 hours.

2. 2

   Drain the soaked dals and transfer them to a pressure cooker. Add the potato (peeled and roughly chopped), green chilies, and 2 cups of water.

3. 3

   Pressure cook for 3-4 whistles or until the dals and potato are soft and cooked through. Allow the pressure to release naturally.

4. 4

   Drain any excess water from the cooked mixture. Let it cool slightly.

5. 5

   Transfer the cooked dals, potato, and green chilies to a food processor. Add the ginger garlic paste, garam masala, cumin powder, and salt. Blend to a coarse, thick mixture. Do not add water.

6. 6

   Transfer the mixture to a bowl. Add the finely chopped onion, coriander leaves, and the egg. Mix well until everything is combined.

7. 7

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

8. 8

   Heat the vegetable oil in a non-stick pan over medium heat.

9. 9

   Place the kababs in the pan and shallow fry them for 3-4 minutes on each side, or until golden brown and crisp.

10. 10

    Remove the kababs from the pan and place them on a paper towel to absorb excess oil.

11. 11

    Serve hot with chutney or yogurt dip.