Clean and soak both kinds of lentils for 3-4 hours.
Heat 1 tablespoon of olive oil and splatter some cumin seeds and curry leaves.
Add chopped onion and saute till soft.
When onion becomes soft add chopped garlic and chopped green chillies.
Saute for a minute.
Add chopped tomato and salt. Give it a good mix and cook for 3-4 minutes.
Add the soaked lentils. Before adding discard the soaked water.
Mix well and cover. Simmer and cook till lentils become soft.
When lentils cooks completely, add tomato ketchup.
Mix well. I use tomato ketchup just to bind the mixture. You can also add little water if you like. Or you can also mash the mixture.
Add chat masala and black salt. Give it a mix.
Adjust seasoning and sprinkle some chopped coriander leaves and remove from heat.
Transfer to a bowl. Stuffing is ready now.
For the outer layer or dumpling heat 1+1/2 cup of water in a saucepan.
Add 1/4 th teaspoon salt and chopped mint leaves.
When water starts boiling add 1 cup of rice flour.
Lower the flame and stir vigorously so that flour incorporates well with the water to form a soft dough.
Cover and simmer for 2-3 minutes to cook the rice completely.
Transfer the dough into a bowl or plate. Keep sometime to cool.
Knead the dough for 5-6 minutes. Be careful not to form lumps.
Add 1 teaspoon olive oil to the dough.
Knead again to form a soft smooth dough.
Divide the dough into 10 equal portions.
Take one portion and make a patty with a cavity with the help of your palms. Grease your hands so that dough will not stick to your palm or fingers.
Fill 2 teaspoon of stuffing to the cavity.
Make some plates or folds along the edge of the patty and try to accumulate the folds in the centre.
Seal the cavity to form a fig or modak size.
Your stuffed Modak is ready to steam.
Like this make all the modaks.
I use a spoon to give some impressions on the modaks to enhance their shape.
Heat sufficient water in a steamer.
Grease the perforated plate of the steamer and place the prepared modaks in the plate.
Leave some gaps in between the modaks.
Steam them for 10 minutes.
When Modaks are done, remove from heat, keep 5 minutes to cool before transferring.
Transfer the steamed modaks in a serving dish. Repeat the process for the rest of the modaks.
Serve them with some yoghurt mint raita and tamarind chutney.
