Nuchchina Unde - Steamed and baked

I like to try new recipes from different regions, and this one is from karnataka. The original version is steamed and is really high in protein and low in fat. You just have to mention that and boy, I'm hooked. I modified the original recipe, steaming them first, and later baked them which resulted in them being really crunchy on the outside and soft on the inside. They could be served as appetizers, but were so filling that they served well for dinner. Make a batch of them and freeze them for later, or have them the next day as veggie burgers. They are super versatile.

Toor daal - 3/4 cup
Moong daal - 1/4 cup
Chana daal -  1/2 cup
Red chilis - 6 to 7
Ginger - 1 inch
Cumin seeds - 2 tbsp
Onion - 1
Cilantro - a few sprigs
Green chili -2
Peas - 1/4 cup
peanuts - a handful
Salt - to taste

Soak the daal for 4 hours. Grind with red chilis,cumin,ginger and salt. Now steam in a cooker for 10 min. Remove and add the chopped onion, green chili, cilantro and peanuts and peas. Shape into patties and bake them in a 375F preheated oven for 20 mins. Serve with ketchup or yogurt dip, like I did.

Here's the recipe for the Yogurt dip:

Ginger - 1 inch

Green Chilis - 2

Cumin seeds - 1 tbsp

Yogurt - 1 cup

Salt - to taste

Grind the Ginger, green chilis and cumin seeds with a little water.

Add to yogurt and add salt.

Serve with the unde and enjoy them hot out of the oven.