Wash bengal gram couple of times until water runs clear. Soak them in clean water for 2 hours, not more

While the dal soaks, pressure cook Avare Kaalu / hyacinth beans with salt for 2-3 whistles

When cooker cools, drain the Avare kaalu and keep aside.

Give the soaked split bengal gram a nice wash and drain well

In a mixer jar, grind half the quantity of soaked split bengal gram and the remaining ‘to grind’ ingredients to a semi coarse paste.

To this paste, add the remaining soaked lentils and just ‘pulse‘ the mixer a few times. Make sure to not grind it to pulp. You should be able to see a few whole lentils as is. That is the texture we want for a crispy ‘Ambode’.

Transfer this coarse paste to a wide bowl.

Add finely chopped mint, curry leaves and green chillies and the cooked Avare Kaalu

season with salt and mix well.

Place oil in a kadai over medium-high heat.

When the oil is hot, test by dropping a small piece of the doough. If it rises immediately, oil is ready for frying.

Place a plate lined with paper towel nearby.

pinch off the ground mix into small lemon sized balls and pat them onto the palm of your left hand (wash your hands clean). Slowly transfer it onto your right hand four fingers.

Gently slide the patty into the oil from a safe distance (do not turn your palm down on the oil as it can splash). Repeat with about 5 patties at a time. Do not overcrowd the oil with too many.

After about 5 minutes when they float up, flip them over the other side. Using a fine mesh strainer, remove them from the kadai once golden brown and the bubbling around them settles down. Strain onto paper towel

Serve hot and enjoy!