This has to be one of my favourite vegetarian dishes of all time. It is a Satvic recipe (no garlic or onions are used in it), so is a popular dish for religious festivities. It does require patience to make it, as it’s a long process with two stages of cooking, but the results are so worth it. This dish was usually made when my parents had invited guests for dinner and we would look forward to the leftovers the next day, when the lentil cakes had absorbed more of the gravy.
