Lentil Balls with Yogurt Dip
Rinse both types of lentils in a sieve with cold water. Bring lentils and bay leaf to a boil and simmer about 30 minutes. Drain well and transfer to a bowl. Let cool slightly.
Peel and finely chop shallot and garlic. In 1 tablespoon of hot ghee, sauté shallot and garlic until translucent. Stir in curry powder. Add mixture to lentils, along with egg and mint. Season with salt and pepper and stir until mixture holds together. If needed, add breadcrumbs. Let stand about 20 minutes. With wet hands, shape mixture into small balls. In a hot pan, fry lentil balls in remaining ghee until golden-brown, about 5 minutes.
To make dip: Finely chop gherkins. Rinse lime with hot water, pat dry and finely grate zest. Squeeze juice from lime. In a bowl, mix together gherkins, zest, and yogurt. Season with lime juice to taste and salt.
Drain meatballs on paper towels and serve with the yogurt dip.