Bengali Dhokar Dalna: Spiced Lentil Cake Curry

Heat oil in a pan for shallow frying. Carefully place the lentil diamonds (Dhoka) in the pan and fry until both sides are golden and crispy. Transfer them to a plate lined with paper towels to drain any excess oil.

In the same pan (or a fresh wok), heat more oil and ghee. Add the whole tempering spices (bay leaves, cumin seeds, cloves, cinnamon, and cardamom) and let them splutter. Add the chopped tomatoes and a pinch of salt, sautéing until they become soft and mushy. Stir in the fried potatoes, turmeric, chili powders, cumin powder, hing, and sugar.

Add a splash of warm water and continue sautéing until the raw smell of the spices disappears and oil begins to separate. Pour in enough hot water to create a gravy consistency. Once the potatoes are nearly cooked, gently add the fried lentil cakes. Cover and simmer on low heat for 7–8 minutes.

Finally, sprinkle with garam masala and add a generous dollop of ghee. Turn off the heat and keep the pan covered for 10 minutes. This 'standing time' allows the lentil cakes to absorb the flavors without breaking. Serve piping hot with steamed rice or rotis.