Soak the gram dal for an hour in warm water. Peel and chop the bananas in one inch thick pieces.
Boil them in half a cup of water (I used half a cup since I pressure cooked them. You may use more water if you are boiling them in a pan)
Cook them till they are firm enough but easily pierced by a knife. Drain the cooked bananas and set aside.
Boil the gram dal in 3/4 cup of water till it is done but holds its shape (I pressure cooked it so adjust the amount of water if you are boiling in a container)
In a pan roast the whole garam masala – black cardamom seeds, cloves, cinnamon. Grind them to a powder using mortar and pestle
Using a mixer-grinder, grind the cooked dal (do not add water). Add cooked bananas along with the ginger, garlic, green chillies, powdered whole garam masala, mace powder and salt.
Grind till everything is well incorporated. Remove the mixture in a bowl and moisten your hands.
Using a spoon scoop out the mixture, about the size of a peach, and make a ball by rolling it between your palms. Flatten it and using fingers seal any cracks that may appear on the edges. Flatten them to half an inch thickness.
Place the kebabs on a greased plate while you heat the pan.
Take 2-3 tsp in a non-stick pan and when it heats, carefully add the kebabs to the pan. Cook on a medium high heat. Keep adding more oil if required at any stage of frying
Keep checking for the colour of the kebab. Cook them till they become slightly brownish (about 35 seconds to 45 seconds) and using kitchen tongs turn them over to cook the other (top) side the same way.
Remove them on a kitchen towel or absorbent paper. Serve hot with the chutney of your choice.