Mix horse gram flour, half of the garlic, half of the chillies, 1 tablespoon of oil, and salt in a mixing bowl.

Add warm water gradually to make a stiff, pliable dough.

Knead the dough well.

Make log shaped dumplings from the dough.

Cover and keep them aside.

In a pan/kadai, heat the remaining sunflower oil.

Add the mustard seeds and allow them to splutter.

Add the cumin seeds.

Add the remaining garlic and green chillies.

Add about 1 1/2 cups of water and bring it to a rolling boil.

Drop the dumplings one by one into the boiling water.

Cover and cook until the dumplings are cooked through (about 7-8 minutes).

Serve Kulith Shengole alone, or with Roti, Bhakri, or Hot Steamed Rice for lunch.