Wash the brown lentils and the channa daal until the water runs clear and soak in water for 3 hours.
In a food processor, add the garlic and ginger, dried red chilies, mint leaves and salt. Drain all the water from the lentils and channa daal and add it into the food processor. Grind it to a coarse paste. Do not add water while grinding for the fritter. You should be able to make a ball without it breaking and it should hold it's shape.
Take it out in a large mixing bowl and add the finely chopped onion and cashews. Mix well and make small golf sized balls of fritters and set it aside in a plate.
Heat up the oil for deep frying in a pot of 3 inches oil. The oil should be about 375 degrees temperature.
Slowly slide in few lentils balls in the oil and cook for about 1-2 minute turning it with a slotted spoon until it is golden brown, crispy and cooked from the insides.
Serve with some chili sauce, coconut chutney or yogurt sauce.
Notes
Channa daal or split chickpeas: https://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=channa+daal
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2017/04/25/lentils-masala-mint-fritters/