1½ kg moong/lentil
250 g spring onions, finely chopped
100 g long green chillies, finely chopped
2 bunches fresh coriander, chopped
4 medium tomatoes, chopped
oil for deep frying
1½ tsp baking powder
1 tsp cumin seed powder
salt to taste
Soak moong in enough water to cover and leave overnight. Strain and discard the water. Grind the lentils to a paste in a blender with 1-2 tbsp water. Add all ingredients except tomatoes which should be added just before frying. Heat oil in a wok and drop by the spoonful. Deep fry until they are reddish brown on medium heat till cooked through. Remove from oil onto absorbent paper or a large strainer. Serve immediately.