1 cup soaked (for 3-4 hours) dhuli moong daal (husked green gram)
1 tsp salt or to taste
Hari mirch (green chillies), chopped fine to taste
1/4 cup methi (fenugreek) leaves, chopped fine
2 tsp adrak (ginger) chopped fine
Oil for deep-frying
Grind the daal to a smooth consistency without using water.
Beat the daal till fluffy and mix in the rest of the ingredients.
Heat the oil and drop teaspoonfuls into the hot oil and fry, first lightly and then to a golden brown and serve.