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For Dhokas (fried lentil cubes):
2 Cups Bengal Gram / Chickpeas
1 teaspoon Ginger paste
2 pinches Asafoetida
1 teaspoon Red Chilli Powder
1 teaspoon Salt
1 teaspoon Sugar
6 cups Water
For Dalna (gravy):
3 Bay Leaves
1/2 teaspoon Cumin Seeds
1/2 teaspoon Turmeric Powder
1 teaspoon Red Chili Powder
1 teaspoon Ginger paste
2 medium Potatoes, each cut into 8 pieces
Ghee (Clarified Butter) / Butter as required
Cooking Oil as required
Salt to taste
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For Dhokas (fried lentil cubes):
Wash and soak chick peas in water for about 4 to 6 hours. Drain water and grind in a mixer to a paste. Heat 2 Tablespoons each of oil and ghee. Add asafoetida, 1 teaspoon ginger paste, 1 teaspoon red chilli powder. Pour the ground lentils, salt, and sugar and cook till soft but not fully dried. Smear ghee (or butter) in a dish. Pour the cooked lentils and spread evenly on the dish. Press lightly. Cool and cut the dhoka into cubes of one inch. Heat 2 Tablespoons oil and fry the dhokas till light brown. Place the fried dhokas on a kitchen towel to drain the excess oil. Keep them aside.
For Dalna (gravy):
Add little more oil to the pan to fry the potatoes, mixed with 1/2 teaspoon turmeric Powder and 1/2 teaspoon salt. Fry till light brown. Keep aside. Heat 2 Tablespoons oil and 1 Tablespoon ghee. Add Cumin seeds and bay leaves. Fry for a minute till it stops spluttering. Add turmeric powder, red chilli powder, and ginger paste. Fry in medium heat for 5 to 10 minutes adding little water as required to prevent sticking. Once the oil starts coming out, add two cups of water. Add the fried dhokas, and potatoes. Bring to boil. Reduce heat and simmer for ten minutes. Serve hot with steamed basmati rice or khichdi.
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