prepare your lentils the day before next day drain , blend into a smooth mixture using a tiny bit of,water if to dry add all dumpling ingredients and whip into a semi light batter
heat the oil devide the butter into round balls of a small meatball size ,
deep fry until golden brown
soak the fried dumplings in luke warm water for about 20 minutes then gently squeeze the excess water out and put them in a deep dish .
beat the yoghurt until smooth add all the rest of yoghurt ingredients. cover the dumplings with the sauce and refrigerate for 30, minutes or so.
heat oil in separate pan fry the potatoe sticks until golden brown season with salt and chilli , serve with chutney or mixed salad
