Soak the cholar dal overnight. Boil till just cooked, taking care that the dal is not mushy. Mash the lentils and keep aside.

Pressure cook the raw jackfruit cubes in a little water. One whistle I would reckon. Drain from water, chop into small pieces and keep aside.

Dry roast the peanuts, keep aside.

Heat 1 tbsp oil in a pan, add the chopped green chillies and ginger paste, saute for a minute or two.

Add the dal, jackfruit, turmeric powder, sugar and salt. Cook over a low flame, stirring occasionally, for 8-10 odd minutes.

Sprinkle in the roasted cumin powder, add the peanuts and chopped coriander leaves. Adjust the seasonings. Give it a hearty stir and cook for another odd 3-4 minutes. Allow to cool to room temperature. Lightly mash it with a masher.

Shape the jackfruit mixture into cutlets as shown in the picture, keep aside.

Dissolve the besan in a little water to form a thin batter. Dip the cutlets, one at a time, into the besan batter. Coat gently with breadcrumbs. Keep aside in the refrigerator for 30 odd minutes.

Heat oil in a pan, deep fry till golden. Keep on a kitchen absorbent towel to soak up the extra oil. Serve hot with kasundi.