Dhokar Dalna: Bengali Lentil Cakes
[Vegan, Gluten-Free]

To Make the Lentil Cakes:

1. Mix the two kinds of dal and soak in water overnight. Drain the water and grind the dals/lentils into a smooth paste.
2. Add coriander powder, chili powder, turmeric powder, ginger paste, salt, and sugar and mix well. Heat oil in a thick bottomed pan.
3. Add asafoetida, onion seeds, and green chilis. When they start to splutter, add the dal paste. Cook over medium heat, stirring continuously, until all the water evaporates and the mix starts sticking together and comes off the side of the pan easily.
4. Remove from heat and form the lentil cakes.
5. Deep fry the lentil cakes until golden brown (takes about 3-4 minutes).

To Make the Sauce:

1. Heat oil in a pan and temper with bay leaves, cardamoms, ginger paste, and green chilis.
2. Add the puréed tomato and cook for 10-12 minutes.
3. Add cumin powder, coriander powder, chili powder, turmeric powder, salt, and sugar. Cook for 10-15 more minutes or until oil separates.
4. Now add the fried lentil cakes and stir lightly. Turn off heat and add garam masala powder. Serve with steamed white rice.