400 gm of yellow lentils (soaked overnight)
half an onion (finely chopped)
2 green chillies (finely chopped)
salt to taste
a few sprigs of curry leaves
vegetable oil for deep frying
Drain the lentils into a colander and rinse under running water. Set aside 1 tbsp of the lentils. Put the rest in a food processor and blitz for 5 seconds with just a touch of water. Transfer the ground lentils into a mixing bowl and add the onion, chillies, salt and the whole lentils. Mix thoroughly. Then using wet hands shape the mixture into little golf-sized balls. Slightly flatten the ball and set aside. Repeat with the rest of the mixture. Heat the oil in a wok or a deep pan. When hot, drop a few curry leaves in the oil followed by the lentil cakes. Fry until golden. serve immediately.