To begin making the Dal and Vegetable Kebab Recipe, soak the dal for 8 hours, cook them until soft in a pressure cooker for 2 whistles and let the pressure release naturally. Drain the excess water and coarsely mash them using a food processor or a hand blender. 

Powder the bread by grinding in a mixer. Chop mint and any other leaves included for the vegetables.

Combine all the ingredients except the oil. Check the salt and spice levels and adjust to suit your taste.

Take a 6 medium size bamboo skewers and soak it in water for an hour. This is needed else the sticks will burn.

Take an oven tray and cover it with aluminum foil and brush with oil. Shape the kebabs into cylinders and slice the skewers into the vegetable kebab.  Shape the vegetable kebabs and press them so it holds well.

Place the Dal and Vegetable Kebab on the greased baking tray. Brush the vegetable kebabs with oil and refrigerate in for at least one hour.

Preheat the oven for 180 C for about 10 minutes. Place the kebabs in the oven and make for about 20 minutes until golden brown. Keep checking if the bottom portion of kebab is cooked. If it's cooked and crispy turn around to cook the other side. If needed you may brush the oil.

Ensure all the sides are crispy and inside is soft, that’s the indication that the kebab is cooked. Remove the Vegetable Kebab from the oven and serve warm.

Serve the Dal and Vegetable Kebab Recipe along with Mint Chutney and a cup of Filter Coffee as a tea time snack or as an appetizer for parties.