Hyderabadi Shammi Kabab

Rinse the soaked chana dal and cook it in a pressure cooker with about 2 cups of water for 3-4 whistles, until soft but not mushy. Drain excess water and let it cool.

Grind the cooked chana dal coarsely in a food processor or blender without adding water. Set aside.

In a dry pan, roast black peppercorns and cumin seeds until fragrant, then crush them coarsely using a mortar and pestle.

In a large mixing bowl, combine minced meat, ground chana dal, chopped onion, green chilies, ginger-garlic paste, coriander leaves, mint leaves, crushed spices, cardamom powder, clove powder, baking soda, salt, and egg. Mix everything well.

Add bread crumbs gradually to the mixture and knead to a firm but pliable dough that can hold shape. Adjust bread crumbs as needed.

Divide the mixture into equal portions and shape each into flat round patties about 2-3 inches in diameter and 1/2 inch thick.

Heat ghee or oil in a skillet or frying pan over medium heat. Shallow fry the patties for about 4-5 minutes on each side or until golden brown and cooked through.

Remove kababs from the pan and drain on paper towels to remove excess oil.

Serve hot with lemon wedges and garnished with fresh onion rings.