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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.
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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.
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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.
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4
Heat oil in a kadai and deep fry till light golden. Drain on a clean absorbent kitchen towel or paper and keep aside.
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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.
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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 p[owder, red chilli powder and saute for a minute.
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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.
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8
Add garam masala and serve hot garnished with chopped fresh coriander leaves.
