Mix all the ingredients for the dough except water. Using water little by little knead a soft dough. Keep it aside covered for 20 minutes.

Drain the soaked dal and coarse grind it in the blender using pulse. In a frying pan or a kadhai, add a tablespoon of oil and add cumin seed and hing( asafoetida). Let the seeds splatter. Now add the ginger and wait for a minute or two.

Add the dal and sauté for a couple of minutes. Add red chili powder, garam masala, salt, green chilies, amchoor, cumin powder and mix well.

Let the mixture cook for a few minutes until the raw smell of the daal disappears and the dal has been cooked. Cook uncovered first and then cover it for additional few minutes. Mixture won't be to wet. It should be dry.

Now divide the dough into small balls. Using a rollin pin roll them one by one and fill it with about 1 tablespoon of the dal mixture and seal it.

Roll it once again slightly with the rolling pin and make the dough ball a little flat.

Heat the oil in a kadhai on medium heat. Slide them about 3-4 at a time and fry between medium to low heat.

Fry them until golden brown. Enjoy it hot with mint chutney or tamarind & date chutney and a hot cup of tea.