For Lentil balls
Soak both the dal for half hour & drain. Grind all the ingredients given for lentil balls coarsely. Make small balls & steam cook them in idli plate for 5 mins.
Heat sesame oil in a kadai. Temper with mustard seeds, channa dal, fenugreek, asafoetida & red chilli. Add onions & saute for 2 or 3 mins. Add sambar powder & tamarind water. Allow it to cook for 10 to 15 mins.
Now slip in the steamed lentil balls one by ne gently. Keep the flame in medium & allow to boil till the balls start to float. Switch off & garnish with coriander & curry leaves.
By Ria Samuel