Soak the lentils in enough water to
cover them by about 2 inches
overnight. Rinse and drain thoroughly.

Place the garlic cloves, cumin seed, and pepper in a food processor. Pulse a few times until they're finely crushed. Then take another blender Add in lentils, salt, and Process until you have a smooth mixture.

Add in bread crumbs and add all the spices curry powder, chili powder, coriander powder, grated carrot, and chopped coriander leaves mix it well and process for another 30 seconds. Cover and refrigerate for at least 30 minutes.

Heat enough oil in
a nonstick skillet to reach about
halfway up the sides of the patties.
Cook the patties for about 4 minutes
on each side, or until golden and
crispy. (You may need to do this in
batches so as not to overcrowd the
skillet.) Transfer to a paper towel-
lined plate to drain any excess oil.