Chana dal- 1 cup (soaked in water for overnight)
Tuna fish (142g/5oz can)- 4 (same amount of any other fish fillet can be used)
Bay leaf - 2 pieces,
Cloves - 2 pieces
Cinamon - 2 piecesCardamom - 2 pieces
Turmeric powder - 1/4 ts + 1/4 ts
Cumin powder -1/2 ts + 1/2 ts
Red chili powder -1/2 ts + 1/2 ts
Garam masala powder - 1 ts
Salt- 1/2 ts + 1/2 ts
Chopped onion - 1 cup
Chopped green chili - 3 Tbs
Ginger paste - 1 Tbs
Garlic paste - 1 Tbs
Chopped coriander - 2 Tbs
Egg - 2 + 1 (separated)
Shan Lahori fish masala - 2 Tbs (optional)
Oil - 2 Tbs
Oil - For deep fry
Wash the soaked dal. Then put them in a pan, add around 3 cups of water and put the pan on the burner to boil. Add the whole masala (bay leaf, cloves, cinnamon, cardamom), half amount of turmeric powder, cumin powder, red chili powder, garam masala powder and salt. Boil it until the dal becomes soft and no water remains in it.
Now grind the dal to make a fine paste and keep it aside
Heat 2 Tbs oil in a pan. Add the chopped onion in the oil and fry them until the onion starts to become light brown in color.
Then add the ginger paste, garlic paste and chopped green chili, and fry them for a few seconds. Now add the mashed fish in the pan and add all the remaining masala (remaining half of turmeric powder, cumin powder, red chili powder, garam masala powder and salt). Keep stirring the fish and fry the fish until it dries up (around 5-6 minutes).
Now take the mashed dal and fried mashed fish in a large bowl. Add the whole 2 egg and 1 egg yolk (save the egg white in a bowl), Shan lahori fish masala, chopped coriander and mix them well.
Make small round flattened ball from the mixture and keep them aside to fry.
Pour the oil in a deep pan and heat it in a medium heat. Now take one flattened ball, dip it in the egg white (which we saved earlier) and carefully put it in the oil. Put another 4 or 5 balls in the oil in the same way and fry the both sides of them until a nice brown color comes out. (Remember not to hurry during frying, otherwise the inside will not be fried well).
Now take out the kabab on the paper towel to soak the excess oil. Fry the remaining kabab and serve them warm.