Wash the chana daal thoroughly and soak it for at least 2 hours (longer if you have time).
Dice the onion, ginger and garlic in small pieces.
Take a big pot and all the soaked (drained) chana daal into it. Add the chopped onion, ginger and garlic, garam masala, soy chunks, salt and water. Give everything a good mix.
Put a lid on at put it on low heat. Let cook for 40-60 minutes until the daal is tender. Check halftime and if you see that the mixture is drying up, add about 200 ml (½ cup) more of water.
If using Instant Pot of pressure cooker: Cook on high pressure for 20-25 minutes.
Check the daal for doneness by squishing it between a finger and the spatula. It should mash completely without having any solid particles left. If it still looks undone, cook until it's tender. Add more water if required.
After the daal is tender, open the lid and turn heat on high. Dry out any excess liquid completely that might have left. Keep this kabab mixture aside to cool down slightly.
Chop the fresh coriander and chili roughly.
Add the cooled down kabab mixture into a food processor along with the chopped coriander and green chili, and the whole wheat flour. Process until you have a homogenous mixture, scraping the sides several times in between. The mixture should be smooth and bind together nicely. If yours look too wet, add some more flour and mix thoroughly.
Apply some oil onto your hands and take about two tablespoon from the kabab mixture onto your palms. Shape the kababs into smooth and flat disks about 6-7 cm in size. The mentioned quantity will make 6-7 kababs.
Heat a non stick pan over medium heat and add the oil.
Once the oil is hot, add the shaped kababs into the pan and let them fry for a minute. After a minute, move the kababs around so they get evenly browned from all sides.
Once you see golden brown crust forming on the inside edges, flip the kababs over. Be very careful at this point as the kababs are very delicate and might break.
Fry the kababs on the other side also until golden brown. It will take about 2-3 minutes. Once done take the pan off heat. Rest the kababs for a few minutes before taking them out from the pan.
Serve with green chutney and onion.
