Chana dal – 1/2 cup
Turmeric powder – 1/4 tsp
Ground lamb – 1 kg
Garlic paste – 1/2 tsp
Ginger – 2 tsp, fresh and grated
Onion – 2, minced
Coriander leaves – 2 tbsp, fresh and chopped
Cumin seeds – 1/2 tsp, toasted
Black pepper – 1/2 tsp, fresh and ground
Red pepper – 14 tsp, ground
Salt as per taste
Water as required
Onions – 1, small or large, very thinly sliced
1. Combine the dal and turmeric in a medium size saucepan with water to cover.
2. Bring to a boil over high heat, then reduce the heat to medium and simmer the daal uncovered, until just tender but not mushy.
3. In 12 to 15 minutes, you should be able to crush a properly cooked daal between your thumb and forefinger.
4. Drain the daal in a colander and let cool.
5. Grind the cooled daal coarsely in a food processor. Stir the ground daal into the lamb in a large bowl along with the garlic, onions, coriander, ginger, salt, the cumin seeds, pepper and red pepper.
6. Then knead and squeeze the mixture with your hands until thoroughly blended.
7. To test the mixture for seasoning, saute a small amount of it in a nonstick skillet until cooked through. Then taste, adding salt, pepper or red pepper to the remaining mixture as necessary as it should be highly seasoned.
8. Cover and refrigerate the meat mixture for 1 hour.
9. Preheat the grill to high.
10. Line a baking sheet with foil wrap. If using microwave, use plastic wrap.
11. Divide the meat mixture into 4 equal portions.
12. Lightly wet your hands with cold water, then, starting about 1 inch from the tip of the skewer, mould one portion of the mixture around the skewer to form a kebab about 10 inches long and 1 inch in diameter.
13. Place each kebab as it is made on the prepared baking sheet.
14. Grill, turning with tongs, until nicely browned and cooked through, 6 to 8 minutes in all.
15. Slide each kebab off its skewer onto a serving plate.
16. Serve with sliced onion and lemon wedges.