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1
TO MAKE THE LENTIL CAKES: Soak the dal overnight in 4 cups of water, then drain off the water.
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2
Mix the drained dal with remaining lentil cake ingredients and whiz them in a blender until you have a smooth creamy paste (add a little extra water to achieve this consistency if necessary).
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3
Heat just over half of the oil (from the curry sauce list of ingredients) in a large frying pan (or karai); fry the lentil mixture over a medium heat until it leaves the side of the pan and a ball forms (sounds strange, but youll know it when you see it).
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4
Spread the lentil mix onto a greased plate, to a depth of 1/2 inch; leave this to cool and set.
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5
When set, cut the dal into 1 inch squares; then heat the rest of the oil in a frying pan over a medium high heat and fry the dal squares a few at a time, until golden brown; set aside.
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6
CURRY SAUCE: Fry the potatoes in a large lidded frying pan until lightly browned; set aside.
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7
Lower the heat to medium and in the same pan add the cumin seeds and bay leaves, let them sizzle for a few seconds; add the turmeric, chilli, coriander, salt and tomatoes and fry for two minutes; add water and bring to the boil.
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8
Add the potatoes, cover and cook for 10 minutes then add the fried dal squares; cover again and cook until the potatoes are tender (approximately 5-10 minutes).
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9
Add the ghee, if using, and sprinkle on the garam masala; remove from heat and serve hot.
