Wash the dal and soak it in sufficient water for an hour.
Cook the dal in a heavy bottomed vessel in half glass of water with salt and turmeric powder.
Cook on a low flame mixing at regular intervals.
Cook till the dal is tender and the water in it completely dried.
Remove in a plate and let it cool completely.
Add corn flour, green chillies, coriander leaves and garlic. Mix well.
Divide the mixture into equal portions.
Shape each portion like a kebab.
Deep fry in hot oil till golden.
Serve hot with green chutney.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.