Steps
- Soak 1 cup of chana dal in hot water for at least 1 hour, then drain.
- Grind 1 tablespoon of coriander seeds, 2 teaspoons of black peppercorns, 1 small black cardamom pod, the seeds from 2 green cardamom pods, and 8 cloves.
- Grind in 1 piece of cinnamon stick, 2in / 5cm long, and half of 2 teaspoons of cumin seeds.
- Put 675g of ground beef, the dal, ground spices, remaining cumin, 1 roughly chopped onion, and 8 garlic cloves in a pot.
- Add 1 minced piece of ginger, 1½in / 4cm long, 1 bay leaf, 1½ teaspoons of red chili flakes, 2 teaspoons of kosher salt, and 4½ cups of water. Bring to a boil.
- Skim, leave the lid ajar, and cook over high heat for 50-60 minutes, stirring, until the dal is soft and all liquid evaporates. Cool and discard the bay leaf.
- Pulse 1 small onion, 1 sliced green chili pepper, ½ cup of cilantro leaves, and 2 tablespoons of mint leaves until finely chopped. Transfer to a bowl.
- Process the beef mixture until smooth, then mix with the chopped aromatics. Shape ¼-cup portions into flat patties.
- Beat 1 egg in a shallow bowl. Heat a little vegetable oil in a skillet over medium-high heat. Dip the patties in egg and fry in batches for 3-4 minutes per side, until browned.