About this recipe: I have fond memories of eating these kababs at my dear friend’s house in Hyderabad. Whenever I went to her house, I always hoped her grandma had these kababs on the menu for the day. I particularly love the complex taste and soft texture of the cooked dal and meat together.
Tasty with Masoor dal. I used to make it with Channa Dal. However, the whole spices did not get ground after cooking. Also Need to add extra red chilli for taste. Next time I will roast and grind the whole spices and then cook the mince - 04 Oct 2011
Altered ingredient amounts. i thought it was channa dal, and not masoor dal. - 16 Jan 2011