Bun Kebab is the Pakistani street burger, and its most important fact is this: the original, authentic Karachi version is a lentil patty, not a meat patty. The dal bun kebab was invented by vendors priced out of meat who built a substitute from chana dal and potato spiced exactly as a shami kebab would be — and it was so good that even dedicated carnivores often prefer it. A thin egg omelette is cooked onto the outside of the bun, the patty is nestled inside, and a sharp green-tamarind chutney is spooned over. Karachi’s street carts have sold this since the 1950s, and the debate over which cart makes the best version has been running for just as long.
Zone: Indus Plains
SOURCE: Adapted from Flour & Spice by Sarah Mir (Interlink Books, 2022), her Karachi bun kabab with the original lentil patty
LOCAL NAME: بن کباب
INGREDIENTS
- 1 cup chana dal (soaked 4 hours or overnight)
- 1 large floury potato (peeled and quartered)
- 1 tsp cumin seeds
- 2 dried red chillies
- 1 black cardamom pod
- 1 small cinnamon stick
- 1 tbsp ginger-garlic paste
- 1 tsp salt (for the patty)
- 1 small onion (finely chopped)
- 1 green chilli (finely chopped)
- 2 tbsp coriander (finely chopped)
- 1 tsp roasted cumin powder
- ½ tsp Kashmiri red chilli powder
- 3 eggs
- neutral oil for frying
- 4 soft burger buns
- green chutney (tamarind chutney, sliced onion and tomato to assemble)
METHOD
- Drain the chana dal and boil with the potato, cumin seeds, dried red chillies, black cardamom, cinnamon, ginger-garlic paste and 1 tsp salt, with just enough water to cover, until the dal is very soft and every drop of water has evaporated. Stir near the end to dry without catching.
- Discard the whole spices. Cool completely, then grind to a smooth, dry paste.
- Mix in the chopped onion, green chilli, coriander, roasted cumin and Kashmiri chilli. Taste and adjust salt. Shape into 4 flat patties.
- Heat a film of oil in a flat pan over medium heat. Crack one egg into the pan and immediately break the yolk, spreading it thinly. Place one patty on top of the egg. As the egg sets around the edges, flip the whole thing together (egg side up). Cook until the patty is firm and golden underneath. Repeat for all patties.
- Split and toast the buns in a little oil. Spread green chutney on both cut sides. Place a patty egg-side up. Add a spoonful of tamarind chutney, sliced onion and tomato. Close and serve at once.
NOTES
UK adaptation: Chana dal from any South Asian grocer or the world-food aisle. Soft burger buns or slider rolls. A shop-bought green chutney works; tamarind chutney from any South Asian grocer. Everything else widely available.
US adaptation: Chana dal from Patel Brothers or H-Mart. Soft hamburger buns or slider rolls. Green and tamarind chutneys from South Asian grocery stores. Everything else widely available.
Cook’s note: The patty must be made from a completely dry dal mixture — any residual moisture makes it fall apart in the pan. Cook the dal until every trace of liquid is gone before grinding.
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