Curry gato piment

1/2 lb (250 gr) yellow split peas
2-3 green or red chilis (as spicy as you’d like), cleaned, seeded, and finely chopped
2 tablespoons chopped coriander leaves, finely chopped
2 tablespoons spring onions, finely chopped
1/2 teaspoon ground cumin
salt to taste
vegetable oil for frying

Wash the split peas in running water, then soak in water for at least 3-4 hours or overnight. Drain the split peas well in a sieve.
Place the split peas in a food processor and reduce to a fine grain.
Add chili, coriander, onion, cumin, salt, and run the blade until reduced into a fine paste (add a little water if necessary).
Heat oil over a medium heat. Shape the mixture into small round balls about the size of a walnut.
Deep fry in the oil in batches until golden brown. Make sure that the round ball is cooked throughout.
Drain the cooked gateaux piments and place on paper towels to absorb the excessive oil. Serve warm.

And now if you have leftover gato piment you can make a curry with it.
One thing that I've learnt with me na is not wasting food.. So anything that's left is either popped in the fridge or reused.
Ingredients for the gravy
1 small onion, finely sliced
4 curry leaves
1 teaspoon thyme leaves
1 teaspoon garlic paste
1 teaspoon ginger paste
1 large tomato, crushed
1 tablespoon cumin powder
1 tablespoon black pepper powder
1 tablespoon curry powder
1/2 tablespoon turmeric powder
1/2 tablespoon plain yogurt
1/4 cup finely chopped coriander leaves
1/4 cup finely chopped spring onions
1 tablespoon oil
Salt to taste
Water

Add onions, curry and thyme leaves and stir fry for 2 minutes
Add the crushed tomatoes, ginger and garlic paste and stir
Cover and cook for 5 minutes
Add the reserved ground dholl paste, stir, cover and cook on medium heat
Add a little water
When the tomatoes and the dholl are cooked add the gateau piments (chilli cakes)
Add water according to preferred consistency, cover and simmer for a few minutes
Add the yogurt and stir well by taking extra care of not breaking the gateau piment
Turn off the heat and garnish with coriander leaves and spring onions..
Ta da ...