In a large pan, combine 750 grams of minced beef, ½ cup soaked chana dal, 8 to 10 whole red chilies, 2 medium-sized whole onions, 4 garlic cloves, 1 tablespoon salt, ¾ tablespoon garam masala powder, 1.5-inch piece of ginger, 1 tablespoon white cumin seeds, and 1.5 cups of water.

Cover the pan and cook the mixture over medium heat for approximately 45 minutes until the chana dal is fully cooked. It should be soft to the touch.

It's very important that all the water has evaporated otherwise, the kababs will become soggy and break apart while frying. Reduce the mixture until it becomes completely dry.

Once the mixture is cooked, allow it to cool for a while.

Next, transfer the cooked mixture to a blender or food processor and grind it into a smooth paste.

Add 3 to 4 tablespoons of fresh coriander leaves, 2 to 3 green chillies, 1 large chopped onion, and 1 beaten egg to the ground mixture.

Mix all the ingredients thoroughly using your hands.

Preheat a non-stick pan and add 4 to 5 tablespoons of cooking oil.

Next, shape small portions of the mixture into flat, round discs.

Fry the kababs in the preheated pan, flipping them occasionally, until they turn golden brown and crisp on both sides.

Once cooked, remove the kebabs from the pan and place them on paper towels to drain excess oil.

Finally, serve the hot Shami Kebabs with your favorite chutney or dipping sauce.