Soak the lentils over night in water. Next morning, strain the soaked lentils and save few spoons of the water. Put it in a grinder along with onion, chili and cumin seeds. Pulse it several times so it blends but doesn’t get too pasty. The batter should be chunky.

Heat enough oil for deep-frying these fritters.

Sprinkle some salt on the batter and give a mix. To make the fritters, you could either use your hand, a spoon or an ice cream scoop to drop in the hot oil. Once golden brown in color, drain it to a paper towel.

To prepare the chimichurri sauce, add all the ingredients in a food processor and blend until it all combines together to a smooth consistency. Pour it in a big bowl.

To prepare the polenta, whisk the polenta in the cold broth/water and bring it to boil. Sprinkle salt and continue cooking in medium heat, stirring constantly until it’s smooth and cooked through. Finally add butter, milk/cream and Parmesan cheese. Give a whisk and serve warm with fried lentil fritters and chimichurri sauce.