Method

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.