Soak all the dals overnight, or for 6 – 8 Hours. When they are soft, coarsely grind them in the food processor.
Add Chopped Coriander Leaves, Chopped Mint Leaves, salt, saunf and garam masala powder in the dal batter.
Heat oil for frying the dal koftas, add warm oil in the dal batter and make small balls from the dal batter. If the batter is not thick, try using deep round spatula or big spoon to drop the balls in the oil for frying. Keep 1/2 cup of the kofta batter aside to add in the gravy.
Deep fry all the koftas and place them on the tissue paper. After few minutes, place all the koftas in cold water.
For gravy grind onions and tomatoes in a smooth paste. Heat oil, add badiyan, cumin seeds and mustard seeds.
When seeds starts spluttering add curry leaves and onion paste. Saute for few minutes. Add tomato paste, turmeric powder, coriander and cumin seeds powder, red chilly powder and saute till oil leaves the side of the vessel.
Add dal kofta batter which was kept aside and saute for few minutes. Since its a dal mixture the gravy will become thick, so add 1/2 cup of water and garam masala and mix it in the gravy. 8. Add dal koftas in the gravy and cook for few minutes. Once the curry is cooked add cream and chopped coriander leaves in the end.