To begin with, take chana dal. Wash it properly and soak it for a minimum of 4-5 hr. Over-night soaking is best.
In a saucepan, take ghee and heat it.
Add cumin seeds, asafoetida, cloves, cardamom, and ginger. Saute for 1 min.
Then add soaked dal to it. On low flame, sauté it for 5 minutes.
At this stage, add chilli powder, turmeric powder, garam masala, and salt to it.
After 5 minutes, turn off the flame, and transfer the cooked dal to a plate and let it cool down.
Once the dal cools down to almost room temperature, transfer it into a mixer and grind it without adding any extra water.
Transfer it to the bowl and add hung curd If the mixture looks dry. Adding curd will provide the binding to the mixture. Prepare the soft dough.
Meanwhile, heat a pan on a medium flame and brush the surface with ghee.
Divide the dough into 12 equal portions and shape them into smooth balls using your palms. Press them gently to make them flat.
Place the kebabs on the hot greased pan and shallow fry in batches till golden brown on both sides on the medium flame.
Dal ke kebabs are ready. Serve these with green chutney and pickled onion.