½ cup toor daal (yellow split peas)
½ cup masoor daal (red lentils)
½ teaspoon fenugreek
½ teaspoon cumin seeds
¼ teaspoon turmeric powder
½ teaspoon cayenne pepper
½ teaspoon salt
Small handful of shredded wild garlic leaves or a minced garlic clove
Small handful of shredded coriander (if not using wild garlic)
Put the toor daal into a saucepan and cover with water. Bring to the boil, then add the masoor daal and stand for 30 mins - 1 hour until the lentils are slightly tender.
Toast the fenugreek and cumin seeds in a frying pan.
Drain the lentils and blitz in a food processor. Grind the fenugreek and cumin and add to the lentils with the other spices and the salt, followed by the herbs and garlic/onions, mixing well. If the dough doesn't hold together add a little gram flour till it does.
Form large teaspoons of the mixture into balls. Deep fry for six or seven minutes.
