Soak dhal overnight.Strain, grind coarsely without adding water.Chop an onion and chillies finely.Grate carrots and finely chop mint leaves.Add all this to the ground dhal with salt ,make round balls and deep fry.

Grind rest of the onions,tomatoes,garlic,ginger,turmeric,chilli and coriander powders.Heat ghee in a frying pan,add the ground masala and fry till the oil separates from it.Add enough water and salt.Allow it to boil for 10 minutes.Add the koftas and the chopped mint before removing from fire.Sprinkle garam masala and serve hot.

Ingredients:

White kabuli chana -250 gms
Onions - 4
Garlic flakes - 15
Dhania powder - 2 tsp
Red chilli powder - 1 tsp
Salt - to taste
Tomatoes - 4
Ghee - 3 tbs
Ginger - 1 tsp
(cut into long thin strips)
Turmeric powder - 1/2 tsp
Am chur - 1 tsp
Green chillies - 2
(cut into thin round pieces)

Soak channa overnight and pressure cook it in the morning.Cook for 20 minutes after the whistle.Grind onions and garlic.Heat ghee in pan,add the paste and all the powder ingredients.Fry till the ghee separates.Blanch tomatoes in hot water,peel and make into paste.Add the mashed tomatoes and fry for sometime.Then mix ginger,cooked channa with enough water.When it thickens completely add am chur and fried green chillies.Serve with lime and finely cut onions.