Clean, wash and soak the masoor overnight. Drain. Combine the masoor with 2 cups of water and pressure cook till the masoor is soft and slightly overcooked, but not mashed. Drain the masoor and discard any excess water. Coarsely pound the masoor in a mortar and pestle. Combine the masoor paste with the remaining ingredients and mix well. Divide the mixture into 6 equal portions. Shape each portion into an even sized round and flatten the rounds to make tikkis. Heat a non-stick pan and cook each tikki over a high flame using a little oil until both sides are golden brown in colour. Serve hot.