Dhokar Dalna / Fried Lentil Cake Curry

Adapted from http://apinchofspice.blogspot.com/2007/07/dhokar-dalna-and-deathly-hallows.html

Chana Dal / Split Bengal Gram - 1.5 cups
Green Chili - 2
Ginger - 1 inch, grated
Turmeric - 1/4 tsp
Red Chili Powder - 1 tsp
Salt
Roasted Cumin Powder - 1 tsp
Peanut Oil - 2 tbsp
Hing / Asafoetida - 1/4 tsp
Peanut Oil for deep frying

For gravy :
Oil - 1 tbsp
Bay Leaf - 1
Cumin seeds - 1 tsp
Red Potato - 1, cut into small cubes
Tomato - 2 small, peeled and grated
Ginger - 1 inch, grated
Salt
Sugar - 1/2 tsp
Yoghurt - 1 tsp
Roasted Cumin Powder - 2 tsp
Roasted Coriander powder - 2 tsp
Red Chili Powder - 1 tsp
Turmeric - 1/4 tsp
Water - 2 cups
Homemade Garam Masala Powder - 1 tsp
Ghee - 1 tsp
Soak the chana dal overnight in plenty of water.
Drain the water and blend in a blender with green chili and ginger.

Mix turmeric, salt, red chili powder, cumin powder to the lentil paste.

Heat 2 tbsp oil in a skillet. Add the hing, saute for a few seconds and add the lentil paste. Cook for 5 to 10 minutes till all liquid evaporates and the mixture is of dough like consistency and sticky.

Take out and immediately pour it on a flat greased dish. Make the mixture 3/4th inch thickness and press it with a spatula to make the top smooth and flat. Cool completely (could be placed in the refrigerator for 30 minutes) and cut into small square shaped cakes.

Deep fry these cakes on medium high heat till golden brown on both sides.

Mix the yoghurt with turmeric, red chili, cumin and coriander powder and make a thick paste and keep aside.

Heat oil in a skillet. Add bay leaf and cumin seeds.

Add the potato and turmeric and saute for a few minutes till the potato gets slightly brown.

Add grated tomato, ginger, salt, yoghurt spice paste.

Cook till oil separates from the masala.

Now add 2 cups of water and sugar and cover and cook till the potato is soft.

Add the fried lentil cakes and cook for a few minutes more. Remove from heat but leave quite a bit of gravy as the lentil cakes soak up a lot of liquid.

Sprinkle garam masala on top and add a tsp of ghee. Serve hot with steamed brown rice.