Ingredients:
For the kadhi-
2 cups thick buttermilk; little sour,
2 tbsp gramflour (besan),
1/4 tsp turmeric powder,
A pinch of asafoetida (heeng),
4 dry red chillies,
1/2 tsp mustard seeds,
1 tsp cumin seeds (jeera),
2 tbsp ground onion,
1 tsp minced garlic,
1 tbsp chopped coriander leaves,
4 green chillies,
Salt to taste,
Ghee or oil for tempering,
Water.
For the kebabs-
250gms meat mince,
1/2 cup chana dal (split gram),
1/4 cup thick yogurt,
1/2 tsp cumin seeds (jeera),
1/4 tsp turmeric powder,
1 tsp red chilli powder,
1/2 tsp dry coriander powder,
1 tsp cumin powder,
2 tsp ginger-garlic paste,
Oil for frying,
Water.
Method:
For the kebabs-
Mix all the ingredients in a pan, add water to cover all the ingredients and cook the mince till tender. Reduce all the liquid, till the mixture is dry. Now grind this mixture till fine. Knead and roll small balls. Heat oil in a pan to shallow fry the kebabs. Fry the kebabs in batches of 4-5 at a time. Meanwhile prepare the kadhi.
For the kadhi-
Mix gramflour, turmeric powder with the buttermilk and stir well.
Heat little ghee in the kadhai, add mustard seeds and let them splutter. Then add cumin, asafoetida, red chillies, green chillies, ground onion and garlic and cook for 2 minutes. Then add some coriander leaves and mix. Add little water and cover with lid till it boils. Then add the buttermilk mixture, keep stirring so that lumps are not formed. Add more water if required to get the desired consistency (not very thick and not very thin). Bring to boil.
While serving place kebabs in the serving bowls and then pour the kadhi on them. Ganish with little coriander and serve hot with steamed or jeera rice.