To begin, soak the whole masoor dal in water for at least 2 hours.
Boil the dal with sliced onions and a tsp of salt in two cups of water. If you are using a pressure cooker, give it about 3-4 whistles.
Once cooked, dry out the excess water.
Transfer the dal to a large bowl and mash it coarsely. Let it cool a bit so that it is easy to handle.
Add in the ginger garlic paste, chopped green chilies, and the dry masalas - cumin powder, coriander powder, Kashmiri red chili powder, amchoor (raw mango) powder, garam masala powder, and chat masala powder. Mix well.
Finally, add the breadcrumbs and chopped green coriander leaves. Mix. For extra flavor, you can add a cube of Maggi veg super seasoning.
Divide the mixture into equal portions and shape them into kebabs or cutlets.
Heat oil in a pan and fry the kebabs until crisp.
The Dal ke Kebabs are ready to serve. Serve hot with pickled onions and mint chutney.