Dhokar Dalna ( Lentil Fritters In Potato & Tomato Gravy)

• Ingredients for the lentil fritters:
• 1 cup split gram (chana dal)
• Water for soaking overnight
• About 2 Tbsp water for grinding
• 1 Tbsp ghee or oil
• A pinch of pure hing powder
• A pinch of salt
• 1 tsp jeera seeds, dry roasted and ground
• 1/2 tsp red chilli powder
• Oil/Ghee for frying
• Ingredients for the gravy:
• 2 - 3 Tbsp ghee or oil
• 1 Tbsp grated ginger
• 1 small bayleaf
• 1/8 tsp pure hing powder
• 1/4 tsp kalonji seeds
• 2 medium size potatoes, boiled ,peeled and mashed
• 2 medium size tomatoes, pureed
• water as needed
• 1/4 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1 tsp coriander powder
• 1 tsp jeera seeds, dry roasted and ground
• 2 green cardamom seeds, lightly crushed
• 1/2 tsp garam masala
• 1 tsp salt
• Fresh Coriander leaves for garnishing

1. Wash and soak the dal in plenty of water for about 5 to 6 hours or preferably overnight. Drain and keep aside. Add enough water to the dal to grind it in a food processor.
2. Heat up the ghee or oil over moderate heat and saute the hing powder for about 30 seconds and then scoop in the dal paste. Keep stirring it until it thickens for about 5 minutes. As it will stick to the bottom of the pan, keep stirring.
3. It's ready when it pulls away from the sides and forms a solid mass. Now add the roasted jeera powder, chilli powder and salt. Mix well and spread the paste in a oiled platter. When it cools down, cut it into diamond shapes or squares.
4. Heat oil in a kadai and deep fry till light golden. Drain on a clean absorbent kitchen towel or paper and keep aside.
5. Heat up the ghee or oil in a pot. When it's, drop in the green cardamom, bayleaf and once it starts to release its flavor, add grated ginger. When the ginger turns a little dark, add the hing powder and kalonji seeds.
6. Add the tomatoes and fry until they start to stick to the bottom of the pan, and the ghee or oil begins to separate from them. Add mashed potato, coriander powder, turmeric powder, roasted cumin powder, red chilli powder and saute for a minute.
7. Now pour in the water and salt. Cook until the gravy thickens. I have used mashed potatoes to make the gravy thick. Add the fried lentils to the gravy when it is somewhat thick. Remember that the cakes will absorb liquid; you may have to add some more water if the gravy dries up.So it is better to put the dhokas in the gravy just before serving.
8. Add garam masala and serve hot garnished with chopped fresh coriander leaves.

ingredients, gram, water, water, ghee, hing powder, salt, jeera seeds, red chilli powder, ingredients, ghee, ginger, bayleaf, hing powder, kalonji seeds, potatoes, tomatoes, water, ubc, red chilli powder, coriander powder, jeera seeds, green cardamom seeds, garam masala, salt, fresh coriander leaves

Taken from www.yummly.com/recipe/Dhokar-Dalna-_-Lentil-Fritters-In-Potato-_-Tomato-Gravy_-1566067 (may not work)