10 oz Couscous

      6    Green chillies

      1    1" piece of ginger

           Salt; to taste
      2 ts Vegetable oil

      1 ts Mustard seeds

    1/2 c  Urad dahl

      3    Dry red chillies

           Curry leaves (2-3 sprigs)
      2 tb Coconut (optional)

  Save about 2 tsp of urad dahl and soak the rest of the urad dahl in
  water for about an hour. After an hour, grind the urad dahl, green
  chillies and ginger to the consistency of pancake batter and keep
  aside.
  In a pan, heat the 2 tsp veg oil and add the mustard seeds, 2 tsp
  urad dahl (that was saved), the curry leaves and the red chillies
  (after cutting them into fine pieces). When the mustard seeds start
  spluttering and the urad dahl starts turning golden brown, add 3 1/2
  cups of water and the urad dahl batter, mix well and close the pan.
  When the water starts boiling, add salt. (The batter already added
  will tend to form clusters- Don't worry - Can be fixed later) Add the
  couscous and mix thoroughly (use a potato masher and get rid of any
  clusters by mashing them well). After the mixture has solidified,
  (This should not take more than 5-10 minutes) take the pan out of the
  heat and let cool.
  After the mixture has cooled, take a small portion of the mixture and
  make into a patty and set aside. (You can use some water and/or oil
  to make the patties if the batter is too sticky) The amounts
  mentioned in this recipe should yield about 30 patties. Serve with
  sphaghetti sauce or any spicy chutney.