Bun kabab

For beef patty:

• 1 cup split yellow lentils (chana dal), soaked for 2-3 hours
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch piece ginger, grated
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala powder
• 1/4 teaspoon turmeric powder
• 1/4 cup chopped fresh coriander leaves (cilantro)

For assembling:

• Oil for frying
• 2 eggs
• 4 burger buns
• Butter or margarine
• Sliced onions
• Green chutney

1. In a large pot, add the soaked lentils and enough water to cover them. Bring to a boil over high heat, then reduce heat to low and simmer until the lentils are soft and fully cooked, about 20-25 minutes. Drain any excess water and let cool.
2. In a mixing bowl, combine the cooked lentils, chopped onion, minced garlic, grated ginger, salt, black pepper, cumin powder, coriander powder, garam masala powder, turmeric powder, and chopped coriander leaves. Mix well until everything is evenly combined.
3. Use a food processor or a blender to blend the mixture until it forms a smooth paste. This will help the kababs hold their shape.
4. Divide the mixture into equal portions and shape each portion into a patty.
5. Heat oil in a frying pan on medium heat. Add the patties folded in beaten egg and fry until cooked through, flipping once. Remove from heat and keep warm.
6. Cut the burger buns in half and spread butter or margarine on the cut sides. Toast the buns on a griddle or in a frying pan until lightly browned.
7. To assemble the bun kababs, spread chutney on the bottom half of each bun. Add a patty and a slice of onion. Top with the other half of the bun.
8. Serve with green chutney and enjoy your homemade bun kababs!