Ingredients:

• 1/2 cup – Channa (Bengal gram) dal
• 150 g – paneer, grated
• 1 – onions, small, chopped
• 4 Cloves – garlic, chopped
• 2 cm – ginger, chopped
• 2 to 3 slices – bread
• 3/4 tsp – Garam Masala
• 1/2 tsp – chilli powder
• 1 tbsp – Mint leaves, minced
• 1 tbsp – coriander, minced
• 1 tbsp – oil

Method:

1. Wash and place the dal in a pressure pan.
2. Add just enough water to cover it.
3. Add all the ingredients from onion to chilli powder.
4. Pressure cook for 8 mins.
5. Let the pressure drop and open.
6. If there is any water left in the pan, cook stirring till the dal is dry.
7. Cool and mash. Add paneer, mint, coriander and salt.
8. Soak bread slices in water for 1 minute.
9. Squeeze out the water, mash the bread and add to paneer mixture.
10. Grease a baking tray with oil.
11. Divide the paneer mixture into lime sized balls, flatten slightly and place on the tray.
12. Pour some oil around them, and brush the top with oil.
13. Place the tray in a hot oven (200 degree C) and bake the kebabs for 20-30 mins, turning them over half way through baking.
14. Serve hot with mint chutney.