Drain the chana dal and put it in a pressure cooker along with the minced meat, onion, garlic, ginger, green chillies, and enough water to cover the ingredients. Cook for 4-5 whistles or until the meat and dal are tender.

Drain any excess water and allow the mixture to cool.

Once cooled, grind the mixture into a smooth paste.

Add the cumin powder, coriander powder, garam masala powder, red chilli powder, and salt to the paste and mix well.

Divide the mixture into equal-sized portions and shape them into flat discs.

Heat oil in a pan and fry the kebabs on medium heat until golden brown on both sides.

Serve hot with mint chutney.