Soaked Chana dal for 1 hour or minimum 30 minutes.

In a cooking pan, add mutton mince (keema), soaked chana dal.

Also add garlic cloves, ginger, whole red pepper, coriander seeds, salt, and garam masala powder.

Add 700 ml water in a pan and mix all the ingredients through the spoon.

Now cover the pan and cook on medium-low heat until it gets tender. It took 30 to 35 minutes to get ready.

After 30 minutes, check the kabab softness through hands.

If there is some water in a pan then evaporate on high heat. Kabab mixture should be dry before grinding.

Now in a grinder, add fresh coriander and green chilies and coarsely ground it.

Now add kabab mixture in a grinder and give it a smooth grind.

In the end, add 1 egg and blend it in the kabab mixture by grind again for a few seconds.

Take the mixture out.

Make kabab and set in a tray.

Now fry kabab as you required.

Store the remaining kabab in the refrigerator. You can use these kababs for 1 month.

In hot oil, shallow fry kabab from both sides until it gets nice golden brown color.

Serve with paratha, green chutney or rice.