Fill a pot with cold water to soak the
lentils overnight. Drain well. Grate the onion and potato. Drain any
excess liquid. Combine the lentils, potato, onion, coriander, cumin,
turmeric and flour in a mixing bowl and mix well. Shape the mixture into
balls of walnut sizes and place on a foil-lined tray. Cover and place in
the refrigerator for 30 minutes. Heat a wok with oil of about 2 cm deep.
Add the lentil balls in a small batches and fry over high heat for 5
minutes or until golden brown. Drain of absorbent paper. Continue until
all the lentil balls are fried. Heat a large pan with the extra oil and
add the garlic and ginger. Cook stirring over moderate heat for 1
minutes. Stir in the tomato puree, stock and cream. Bring to the boil,
reduce heat and simmer without a cover for 10 minutes. Add in the lentil
balls, beans and carrot. Simmer for 30 minutes, stirring occasionally.
Serve with some pitta bread.