Karachi Bun Kabab

Steps

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1. Wash the chana daal, cover it with water and soak for 30 minutes. Drain well.
   ⏱ Soaking · 30 min

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2. Put the mince, drained daal, the chopped onion, ginger, garlic, cumin, chilli powder, salt and 400 ml of water in a pot. Bring to a boil, cover and simmer on medium-low heat for 35 minutes, until the daal is soft.
   ⏱ Boiling the mixture · 35 min

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3. Uncover, turn the heat up and cook, stirring often, for about 10 minutes until every drop of water has gone and the mixture is dry.
   ⏱ Drying out · 10 min

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4. Let the mixture cool for 10 minutes, then grind it with the green chillies, fresh coriander and garam masala into a firm, smooth paste. Taste and add salt if needed.
   ⏱ Cooling · 10 min

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5. Beat 2 of the eggs in a shallow bowl. With damp hands, shape the paste into 4 patties about 10 cm wide and 1.5 cm thick.
6. Heat the oil in a wide pan on medium heat. Dip each patty in the beaten egg and fry for about 4 minutes per side until deep golden and hot all the way through (at least 71 C / 160 F).
   ⏱ Frying the patties · 8 min

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7. Mix the tamarind pulp with the sugar, a pinch of salt and 2 tablespoons of water for the chutney. Beat the last egg with a pinch of salt and fry it as a thin omelette in the same pan, then cut it in 4. Toast the buns cut side down for 1 minute.
   ⏱ Toasting the buns · 1 min

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8. Spread chutney on the bottom bun, add a patty, a piece of omelette, tomato slices and onion rings, then close the bun and serve hot.