Rinse the lentils and put them to soak overnight in 2 times their volume of water.
Drain the lentils, put them in a bowl with the cumin and salt. Mix until a thick paste a bit lumpy and form balls the size of a walnut.
Heat the oil in a frying pan and when hot, place the donuts there. Cook about 3 minutes (turn them halfway through cooking) and drain on absorbent paper.
For the sauce, mash petit-suisse and add cumin seeds, sugar and garam masala. Mix with a fork until a smooth sauce