Ingredients:

• 1/2 cup – chickpeas, soaked overnight
• 1/2 cup – green moong dhal, soaked for 10 hours
• 1/4 cup – moong dhal, split
• 1/2 cup – Channa dhal
• 1/2 cup – urad dhal
• 6 to 7 – whole black pepper Corns
• 1/2 inch – ginger, finely chopped
• 1 – small sized onion, finely chopped
• 1 stalk – Curry leaves
• As required – salt
• For deep frying – oil

Method:

1. Soak the channa dhal, urad dhal and split moong dhal for 2 hours.
2. Grind it, along with chick peas and moong dhal, to a coarse paste.
3. Add onions, ginger, crushed black pepper corns, curry leaves and salt. Mix well.
4. Heat oil in a kadai, take a teaspoonful of mixture in your hand, drop it in the oil.
5. After 2 minutes, turn it over and cook, till it turns golden brown.
6. Serve warm with chutney.
7. Recipe courtesy: Taste of Pearl City

Recipe courtesy of Ayeesha Riaz