Soak the lentils for two hours in water. Wash well and drain.

Grind the drained lentils, leaving aside a couple of spoons, with the ingredients from ginger to salt coarsely. It should not be smooth, bites should be there.

Add in the coriander leaves and the reserved dal, adjust the salt and mix well.

Heat oil for deep frying. To know if the oil is ready, drop in a small portion of the mix, if it sizzles up, it is ready.

Shape into roundrels and drop into the oil. Cook on the both sides on medium-low flame - very important since they may not get fully cooked if the flame is too high - till golden brown.

Drain onto a kitchen towel and serve warm with a cup of hot tea!