Wash and soak kali masoor in water for 1 hour.
Wash kamal kakdi,Peel & cut into small pieces.Wash again very thoroughly so that mud is completely removed.
Take water in a pan,add salt and lotus stem pieces.Boil for 5 minutes.
Filter and wash again with fresh water to make it totally free of mud.
Now add kamal kakdi pieces, kali masoor,methi, carrot,onion,garlic, grated ginger ,spices,green chili, salt and 1 cup of water.
Close the lid and boil the mixture in the cooker for 1 whistle,then lower the flame and keep boiling for 10 minutes.switch off flame and let the pressure release.
Open the cooker.If liquid is found in the cooker,then dry the mixture on low flame.
Cool the mixture and grind it.Add 2 tsp besan and garam masala and mix well.
Make small balls from the mixture.
Stuff every ball with small quantity of green chilli , cashews and coriander.Then shape every ball into even sized round kababs.
Heat a non stik frying pan and spread 1 tsp oil on it.. Arrange 3-4 kababs in pan and shallow fry on both sides till both sides get brown.Then place them on absorbent tissue.
Do the plating and serve hot wid green chutney , ketchup or any dip.
