Soak the cow peas overnight. Make sure you get the fine quality of cowpeas or bobbarlu which does not contain minute stones. (If at all you are not confident that your lentils might just remove)
Grind the cow peas to a coarse paste adding little water, green chillies and ginger.
Transfer to a wide bowl. Add salt, chopped onions, jeera, chopped curry leaves and mix well.
Take oil in a deep bottomed pan. Turn on the flame and heat it up till the oil reaches proper temperature to deep fry.
Adjust the flame to medium, and start dropping round balls to the hot oil and wait till golden brown.
Remove and place on the tissue to absorb any extra oil.
Serve hot with ginger chutney, peanut chutney or with tomato ketchup.