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
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.