Drain the dal and keep aside.
Heat the 2 tbsp ghee in a kadahi, and add the cumin.
When they splutter add the dal and the salt and saute over medium heat till tender but whole. Takes about 5 minutes.
Remove from heat and let cool.
Grind the lentils in a food processor or a stone to a fine consistency without adding water. This becomes like a dough.
Mix the salt, chilli powder, garam masala and garlic into the ground dal.
Add the yogurt and make into a soft pliable dough.
Divide this into about 12 portions and shape them into round balls, and then flatten them.
Heat enough ghee in a heavy based frying pan to form a thin layer.
Fry over low heat, first on one side then the other, till crisp and brown.
You will have to keep adding a little ghee as and when required.
In case not firm enough add some roasted gram flour (besan) to it.
Key Ingredients: husked green gram, hung curd, cumin seeds, garam masala, clarified butter, salt, red chilli, garlic