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***For the Koftas***.
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Preheat oven to 400 degrees.
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In a small pot, bring 1 1/2 cups of water to a boil; add the red lentils, cover and simmer for about 30 minutes or until the lentils are soft.
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Remove lentils from heat and cool.
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Peel sweet potatoes and dice them into 1/2 inch cubes.
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In a medium pot, bring about 3 cups of water to a boil; add sweet potato (water should cover potato) and simmer until tender.
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Drain and mash.
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Allow mashed potatoes to cool.
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Combine cooled lentils and mashed sweet potato with the rest of the ingredients and mix thoroughly.
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Note: depending on the potatoes, it may be necessary to add a little water or coconut milk (1 tablespoon at a time) to the mixture if it is too dry to form into balls.
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Using a small scoop or a tablespoon, form 1 inch balls and bake 1 inch apart non-stick baking sheet for about 30 minutes.
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The koftas will be golden and wonderfully fragrant.
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***Forthe Raita***.
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Heat oil in a small skillet over medium heat.
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When oil is good and hot, add mustard seeds; stir and continue to cook them until they pop.
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In a medium size bowl, combine all ingredients.
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It's best to let this mixture rest for about 30 minutes in the refridgerator so the flavors can develop.
