Lentil Balls with Yogurt Sauce
Rinse the lentils and soak overnight in plenty of water. The next day, drain the water and mash the lentils to form a thick mixture. Mix 1/4 teaspoon salt and the almonds into the lentils. Stir the yogurt with 1/2 teaspoon salt. Heat 1 teaspoon of oil along with the cumin, mustard seeds, asafoetida and curry leaves. Cook until fragrant, then stir into the yogurt.
Heat the oil for frying in a deep pan. Use a tablespoon to form a small ball with the lentil puree. Gently slide the balls into the hot oil and fry in portions until golden brown. Remove with a slotted spoon and immediately dip in cold water for 10 seconds. Squeeze out the water gently by hand. This removes the excess oil. Pour the yogurt sauce into a large bowl, then add the lentil balls. Let the balls marinate for 15 minutes. Serve cold, garnished with oregano or parsley.