Cover the lentils with cold water and soak overnight. Drain well.
Grate the onion and potato and drain the excess liquid.
Combine the lentils, onion,, potato, cumin, coriander, turmeric and
flour in a bowl, and mix well.
Roll the mixture into walnut-size balls and place them on a
foil-lined tray.
Cover and refrigerate for 30 minutes.
Heat the oil, about 2 cm deep in a frying pan. Add the lentil balls
in small batches and fry over high heat for 5 minutes or until golden
brown.
Drain on paper towels.
Heat the extra oil in a large pan, add the garlic and ginger, and
cook, stirring, over medium heat for 1 minute.
Stir in the tomato puree, stock and cream.
Bring to the boil, reduce the heat and simmer, uncovered, for 10
minutes.
Add the lentil balls, beans and carrot, cover and simmer for 35
minutes, stirring occasionally.
Serve with pitta bread.
Note : Make sure your hands are dry when shaping the lentil mixture
into balls. The lentil balls an be made a day ahead and stored in an
airtight container in the refrigerator.