Fried Daal Cake Curry

Fried Daal Cake Curry

Ingredients

• 250 grams chanay lentils
• 3 potatoes
• 4 tomatoes
• 4 green chilies
• 3-4 bay leaves
• ¼ cup oil
• 1 tbsp turmeric powder
• 1 tbsp cumin seeds
• 1 tbsp red chili powder
• Tbsp cumin powder
• 1 tbsp coriander powder
• ½ tbsp hot spices powder
• 2 tbsp ginger garlic paste
• 2 tbsp grated coconut
• 2 tbsp tamarind paste
• Oil for frying
• Water as required
• Salt to taste

Method

1. Firstly soak chanay lentils one night before. In a blender add, already soaked lentils, salt to taste, 1 tbsp turmeric powder, 2 tbsp ginger garlic paste, 2 tbsp grated coconut and 4 green chilies and blend then together to form a paste.
2. In a pan, heat ¼ cup oil to fry the paste. When oil is visible and lentil is properly cooked, take it out in a platter and leave it on room temperature. 
3. When its temperature is leveled, cut it into square pieces and deep fry them in already heat oil as required and when they are golden brown take it out and leave it aside.
4. Also fry potatoes cut in cubes and take it out when they are golden brown. Now in another deep frying, heat 2 – 3 tbsp oil, add 1 tbsp cumin seeds and 3 – 4 bay leaves and let it cook for few seconds before adding 2 tbsp tamarind paste, 1 tbsp red chili powder, 1 tbsp coriander powder, 4 already chopped tomatoes and 1 glass of water in it and let it cook for 4 to 5 minutes on low flames with close lid. 
5. When potatoes are well cooked, increase flames to dry water and in the end garnish ½ tbsp hot spices and serve with boiled rice.