Soak 100 grams of chana dal (split Bengal gram) in water for 2 hours.

In a pressure cooker, add 500 grams of minced meat (mutton or chicken), soaked chana dal, 1 chopped onion, 2-3 chopped green chilies, 1 tablespoon ginger-garlic paste, 1 teaspoon red chili powder, 1 teaspoon garam masala, 1 teaspoon cumin powder, 1 teaspoon coriander powder, salt to taste, and 1 cup of water. Cook for 4-5 whistles or until the meat and dal are tender.

Once the pressure releases, open the cooker and cook on high heat until the water evaporates and the mixture becomes dry.

Allow the mixture to cool down and then grind it into a smooth paste without adding any water.

Add 1 finely chopped onion, a handful of chopped coriander leaves, and a handful of chopped mint leaves to the paste. Mix well.

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

Heat oil in a pan for shallow frying. Fry the kebabs on medium heat until they turn golden brown on both sides.

Drain the kebabs on a paper towel to remove excess oil.