Wash and soak Chana Dal / Bengal Gram in water overnight.
Change water couple of times and drain the water.
Take the dal along with green chilies, salt, ginger and grind to a fine paste. Add little water as required for grinding.
In a nonstick pan, heat cooking oil, temper with cumin seeds, Hing, sugar and ginger paste. Fry for a couple of seconds.
Now, add the ground dal paste to the pan and cook until the mix comes off the sides clean. The dal should be cooked so that is moist and soft but not runny or hard.
Once it is cooked, transfer to a greased plate.
Apply cooking oil on your hands and immediately pat the paste into a cake, make sure the sides are tucked in. Make a 1 & 1/2 inch width cake. The paste gets dried up fast, so you got to be quick in patting it down. Once it cools down, cut into 2 inch squares or diamonds.
Heat a kadai with cooking oil and deep fry the lentil cakes till golden brown on both sides. Gently slide them into oil and don’t flip over for the first few minutes. Fry in batches and drain them on a kitchen towel.