Wash and soak the chana dal for 3 to 4 hours in ample water.

Drain the soaked chana and grind it to a smooth paste using a mixer grinder and transfer to a bowl.

Roughly pound the garlic and green chilies using a pestle and mortar and add it to the bowl of ground chana dal.

Add the chopped onions, coriander leaves, caraway seeds, season with salt and mix well.

Place a steamer pot on heat and bring the water to a rolling boil.

Grease the steamer attachment plate.

Make small round balls of the prepared mixture and place it on the greased steamer plate.

Let the chana dal balls steam for 20 minutes or until the balls are well cooked.

Once done, switch off the heat and remove it into a bowl.

Serve with chutney and chai.