1. TO MAKE THE LENTIL CAKES: Soak the dal overnight in 4 cups of water, then drain off the water. 2. Mix the drained dal with remaining lentil cake ingredients and whiz them in a blender until you have a smooth creamy paste (add a little extra water to achieve this consistency if necessary). 3. Heat just over half of the oil (from the curry sauce list of ingredients) in a large frying pan (or karai); fry the lentil mixture over a medium heat until it leaves the side of the pan and a ball forms (sounds strange, but you’ll know it when you see it). 4. Spread the lentil mix onto a greased plate, to a depth of ½ inch; leave this to cool and set. 5. When set, cut the dal into 1 inch squares; then heat the rest of the oil in a frying pan over a medium high heat and fry the dal squares a few at a time, until golden brown; set aside. 6. CURRY SAUCE: Fry the potatoes in a large lidded frying pan until lightly browned; set aside. 7. Lower the heat to medium and in the same pan add the cumin seeds and bay leaves, let them sizzle for a few seconds; add the turmeric, chilli, coriander, salt and tomatoes and fry for two minutes; add water and bring to the boil. 8. Add the potatoes, cover and cook for 10 minutes then add the fried dal squares; cover again and cook until the potatoes are tender (approximately 5-10 minutes). 9. Add the ghee, if using, and sprinkle on the garam masala; remove from heat and serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
