Wash and soak chana dal for 30 minutes.

In a pressure cooker, as chana dal cloves, seeds of black cardamom, cinnamon and 1 cup of water. Let it cook on high heat. After 1 whistle lower the heat and let it cook for 7-8 min on low heat. Remove from heat and let the steam release on it's own.
Open the lid of pressure cooker and drain if any water is inside.

In a pan, heat 1 tbsp of oil. Add cumin seeds and let them splutter.

Add chopped spinach, green chillies and ginger. Saute for about 2 minutes.

Take off the flame and let it cool a bit.

Transfer spinach and chana dal to a grinder jar and grind to form a mixture.

Add maize flour, bread crumb and all the spices. Mix them well and make small balls.

Roll the balls in bread crumbs and flatten the balls to make small discs.

Heat oil to medium hot and deep fry kababs till brown and crisp on both sides.

Serve hot with green or tomato chutney.