Meanwhile fine chop the onion, coriander and green chili. Keep aside.

Drain the soaked dal in a colander, make fine paste of masoor dal in mixer using less than ¼ cup of water.

Heat 2 tablespoon oil in a heavy bottom pan. Add cumin seeds and asafetida. Roast for few seconds till seeds change color.

Next add half of the chopped onion and fry till onion turn golden brown in color.

Transfer to a bowl. Let the dal mixture cool down little bit so that it becomes easy to handle.

Add remaining chopped onion, garlic paste, green chili, coriander, spices and salt in the roasted dal. Stir to combine.

Grease a baking tray ( buy it here ) or large plate with little oil.

Evenly spread the dal mixture in the tray with ¼ inch thickness.

Let the mixture set in the tray at room temperature or keep in the fridge.

Once mixture is nicely set, cut into equal shape squares.

At this stage, these cutlets can be stored in the fridge.

Before serving, heat ⅓ Cup oil in a frying pan ( buy it here ). Once oil is heated, shallow fry the cutlets till golden brown on each side.

Transfer fried cutlets to a plate lined with oil absorbing paper.