Dal Me Kofte

Ingredients For Making Shami Kababs

1. Place the keema in a sauce pan or pressure cook it along with 2 cups of water, channa dal, cloves, choti elaichi, black cardamom, cinnamon stick, jeera powder, garlic, ginger, pepper and salt.
2. Cook until tender. If any liquid remains cook over high flame until keema is absolutely dry.
3. Grind the cooked keema to a fine paste in a blender or food processor.
4. Mix the paste with onions, chilly powder, hara dhania, green chillies and cream.
5. Mix well and divide into 15 equal portions. Make balls and flatten into thick patties.
6. Deep fry the kebabs in hot oil over medium heat until dark brown.
7. Serve hot with onion rings and mint chutney.

1. Pick and wash dal. Boil with ginger, garlic, haldi, chilly powder and salt until soft and mushy.
2. Mash the dal and cook until homogenous. Strain through a sieve.
3. While the dal is cooking, make the Shami kababs but make round koftas instead of kababs.
4. Deep fry the koftas and put aside.
5. Add lemon juice, green chillies and hara dhania to the strained dal liquid.
6. Boil over medium flame for 10 minutes.
7. Drop the koftas gently into the dal.
8. For the tarka, heat oil and add remaining ingredients.
9. Fry for 2-3 minutes and pour over the dal.
10. Serve immediately with boiled rice and fried papads.