PREPARATION

1. In a bowl, add 300 grams split bengal gram, 150 grams white peas, 800 milliliters water and soak for overnight.

2. In a blender, add soaked dal, 70 milliliters water and blend it into a smooth paste.

3. Heat 2 tablespoons oil in a skillet, add 1 teaspoon coriander seeds, 1 teaspoon cumin, 2 tablespoons ginger and saute for 2 - 3 minutes on medium heat.

4. Add 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon red chili and mix it well.

5. Add 1 teaspoon turmeric and stir well.

6. Now, add the blended mixture in it and mix it well.

7. Cook for 7 - 10 minutes on medium heat.

8. Transfer this mixture into a board and flatten it with the help of your hands. (See Video)

9. Cut it into diamond pieces.

10. Heat 90 milliliters oil in a another skillet, add the prepared pieces in it and cook until it turns golden brown in color from all sides.

11. Remove it from heat. Drain it on an absorbent paper and keep aside.

12. Heat 2 tablespoons ghee in a another skillet, add 2 pods cloves, 2 pods green cardamom, 2 dry red chili, 1 bay leaf and stir well.

13. Then, add 1 teaspoon cumin, 1 teaspoon coriander seeds, 2 tablespoons ginger and saute for 2 - 3 minutes on medium heat.

14. Add 1 teaspoon salt, 1 teaspoon red chili and mix it well.

15. Add 1 teaspoon turmeric and stir well.

16. Cook for 3 - 5 minutes on medium heat.

17. Add 1 teaspoon garam masala and mix it well.

18. Now, add 500 milliliters water and stir well.

19. Add 300 grams potatoes and mix it well.

20. Cover it with lid and cook for about 10 - 12 minutes on medium heat.

21. Open the lid and give it a nice stir.

22. Now, add the prepared lentil cake in it and mix it well.

23. Cook for 5 - 7 minutes on medium east.

24. Garnish with ginger.

25. Serve hot with roti.