Soak the beans in adequate water overnight

Pressure cook the next day and mash them into a course mixture

In a pan add oil and a pinch of asafoetida

Once the oil heats add cumin and cardamom. Let splutter.

Add garlic and ginger paste.

Sauté till it browns a little

Add onions next and saute till golden brown.

Add the tomato puree, ketchup, dry spices, green chillies and salt next

Once the masala separates oil, add the whipped yogurt, coriander leaves and the cooked beans.

Cook for 5 minutes by stirring continuously.

Let the masala cool for a while.

Once cooled, add 4-5 tablespoon breadcrumbs to it.

Make the shape of kebaabs as desired from the mixture after greasing your palms

Refrigerate the Kabaab dough for 10-12 minutes

In a non stick pan heat 2 tablespoon oil and place the kebaabs.

Pan fry them from all sides till they are brown in colour

Serve hot with the chutney or sauce of your choice