Tea time snack. Best when served hot with coconut and red chilli chutney on a cold or a rainy day.
Serves 4-6
Time: 1 hour + the cooking time
1 cup split mung dal soaked in hot water ( it shortens the time of soaking)
1 small onion finely chopped
2-3 garlic cloves
1-inch ginger
Salt and pepper
1/2 cup fresh coriander chopped (stems reserved)
2-3 green chillies chopped
Little bit of water
Method
Tip the dal, garlic, ginger, coriander stems, salt and pepper and chillies in a food processor and process into a semi smooth paste adding a bit of water. Then stir in the chopped coriander and onions.
Heat the oil in a deep pan. drop the balls with your hand into it. Fry till golden colour and crunchy on the outside. Sieve it out.
Serve with any chutneys of your choice.
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