1. Prepare the cover as shown in the jaggery modak recipe (Make the cover when the lentil filling is almost done. You don`t want this cover to become cold.)
2. Clean and soak the lentil for at least 1 hour.
3. Most of the water should have been absorbed and the lentils will look plumped up and soft.
4. Place the drained (make sure you drain out all the water well) lentil along with chillies and salt in a blender.
5. Pulse a few times until it becomes coarsely ground.
6. Do not add water until absolutely necessary.
7. Now make small balls of the dough and place them in a steamer.
8. Steam them for 10-15 minutes.
9. Let it cool for few minutes, enough to be able to handle it.
10. Break the balls by crumbling them into coarse meal texture.
11. In a skillet, heat 1 tsp of oil (or ghee), add mustard seeds.
12. When they start popping, add the curry leaves along with asafoetida.
13. When the aroma starts wafting, add the lentil coarse meal to the mix, give it a good toss until it all comes together.
14. Add cilantro and remove from heat.
15. The lentil mixture is already cooked so you are not looking to cook this.
16. Just add more flavor by way of adding the tempering ingredients.
17. While still hot, make it into small rounds.
18. Place the filling in the middle – a little amount, you will know with subsequent ones how much filling works for you best with the folding.
19. It`s not necessary to have a round shaped ball for the filling. Its OK if its crumbling too.
20. Bring one side of the cover over to the other end - like a semi circle.
21. Pinch the seams so that it covers the filling on all the sides.
22. You can use it this way or draw little patterns with your fingers or press down with a fork.
23. Repeat for all the dough this way and its ready to be steamed.
24. Steam for 10-15 minutes until it slightly changes color and becomes slightly translucent.
25. Cool for few minutes before removing from the steamer.
26. Serve warm/hot.

Courtesy: http://chefinyou.com/