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Preparation Time : 480
Cook Time : 30
Total Time : 510
1/2 cup Chana dal (Bengal Gram), soaked overnight
1 tsp. salt or to taste
1/4 tsp. turmeric powder
1/2 tsp. red chili powder
3 tbsp. musatrd oil
1 tsp. kalonji (nigella seeds)
1/4 tsp. asafoetida
1 potato, sliced
1 tsp. cumin seeds
2-3 green cardamoms
2 green chilies, slit
1 tbsp. ginger paste
1 tomato, chopped
1 tbsp. cumin powder
1 tsp. red chili powder
1/2 tsp. turmeric powder
1/2 tsp. garam masala powder
1 tsp;. ghee
1 tsp. coriander leaves, chopped to garnish
2 slit fresh red chilies to garnish (opt)
Soak the chana dal in sufficient water overnight. Grind into a smooth paste. Add salt, turmeric powder and 1/2 tsp. red chili powder. Mix well and keep aside.
Grind the ginger and tomatoes to a paste. To it add 1/2 tsp. turmeric powder, 1 tsp. red chili powder and coriander cumin powder mixed with a little water. Keep aside.
Heat 1 tbsp. oil in a non-stick pan and temper with kalonji and asafoetida. Saute for a few seconds. Add the chana dal paste and saute on a medium flame till it turns into a thick lump.
Transfer to a greased plate and set aside to cool for 15 minutes. Cut into desired shapes. Heat remaining oil and shallow fry the pieces till light brown in colour. Drain and keep aside.
In the same oil fry the potatoes too till light brown in colour. Keep aside. Temper the same oil with cumin seeds, cinnamon, cardamoms and cloves.
Add the spice paste and saute till dry. Add 2 cups water and salt. Bring it to a boil and add the fried potatoes.
Cover and simmer on a low flame for 4-5 minutes. When the potatoes turns soft, add the garam masala and ghee. Give it a stir and keep aside.
While serving, arrange the fried dhokas on a serving bowl. Heat the gravy and pour over the dhokas. Serve, garnished with coriander leaves and slit chilies.
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