| • | Wash and soak Bengal Gram Dal in water for 4-6 hours. Drain water and grind the dal to a paste.
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| • | Now heat up 1 tablespoon oil in a cooking pan and add cumin seeds, asafoetida, ginger paste, turmeric powder and table salt to it.
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| • | Now add the grounded dal and cook until the mixture is very soft and sticky, but not completely dry.
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| • | Smear little oil in a dish. Pour the cooked dal and spread aside it evenly on the dish. Press lightly with a spatula to set up it. Allow it to cool and cut down into square or diamond shapes.
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| • | Again heat up the oil in a cooking pan and fry the above-made dhokas to light brown. Keep them aside.
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| • | To make tomato puree, grind tomatoes, ginger, green chillies, turmeric powder, reddish chilli powder, coriander powder, cumin seed powder and keep it aside.
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| • | Now heat up oil in a deep, heavy bottomed cooking pan and add left over cumin seeds. Add tomato puree and sauté.
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| • | When the puree begins to dry, add 2 cups of water and table salt according to taste. Simmer for 4-5 minutes.
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| • | Add the deep-fried dhokas and bring in the curry to a boil. Now lower the burn and cook until the dhoka begins to soak up piece of the curry.
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| • | Add few butter and garam spices to the curry. Turn off the flame.
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| • | Dhoka Dalna is ready to eat. Serve red-hot with rice.
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