Ingredients:

• 350gms – split mung dal with husk (soaked in water for 2hrs)
• 1 medium sized – onion, chopped fine
• 2 – green chillies, chopped fine
• 1 tsp – cumin (dry fried)
• 1 tsp – grated Ginger
• 6 – curry leaves, chopped fine
• 2 tsp – chopped coriander
• Salt
• oil to fry

Method:

1. Remove husk (partially is enough) from the soaked dal.
2. Drain water and add salt.
3. Grind to a coarse firm paste.
4. Add all the ingredients to the dal paste except oil and mix well.
5. Heat oil, drop small rounds of dal paste into oil.
6. Fry over medium heat till light golden in color.
7. Remove them on to a paper napkin to absorb oil if any.
8. Serve with allam pachadi (ginger chutney).

Recipe courtesy of Uma Devi Ramachandra