Dhokar dalna, lentil cakes in curry

Ingredients

• 200 g of chana dal (desiccated chickpeas, soaked overnight, about 1 cup)
• 2 apples, peeled and diced
• 2 tablespoons of ginger paste
• 1.5 teaspoons of chopped green chili peppers
• 1/4 teaspoon of asafoetida (hing)
• 1/4 teaspoon of whole cumin seeds
• 1 teaspoon of ground cumin
• 1/4 cup of ground cilantro
• 1 teaspoon of turmeric
• 1/2 teaspoon of red chili powder
• 1/4 teaspoon of ground garam masala
• 2 bay leaves and 2 dried red chili peppers
• 4 to 5 tablespoons of mustard oil
• 1 tablespoon of ghee
• salt and sugar, to taste
• water, as needed

Wash the soaked chickpeas, drain them, then finely blend them with a small amount of water and a green chili pepper.

In a frying pan, heat 1 tablespoon of mustard oil and brown the asafoetida with 1 teaspoon of ginger paste.

Add the chickpea flour, turmeric, and salt, then stir over low heat, continuously, until the mixture separates from the sides of the pan.

Spread the dough on a greased plate, in a layer about 1 cm thick, and let it cool completely.

Once it has cooled and hardened, cut it into regular squares: these are the dhokas.

In a hot pan, fry the dhokhas over medium heat, turning them gently until they are golden brown. Set aside.

In the meantime, fry the diced apples in a pan with a little salt and turmeric until they are lightly golden. Set aside.

Heat the remaining oil and brown the whole cumin seeds, bay leaves, and dried chili peppers.

Once the spices are fragrant, add the remaining ginger paste and green chili paste.

In a small bowl, combine the ground cumin, cilantro, remaining turmeric, and chili powder with a little water, then pour the mixture into the frying pan. Cook until it is nicely browned and the oil separates.

Add the French-style potato chips, salt, sugar, and a little hot water, then cover until they are cooked through.

Once the sauce comes to a boil, gently add the dhokhas and simmer for 3-4 minutes. Then, add the garam masala and ghee, mix gently, and cover for 5 minutes before serving.