For Kumror Dhoka
Drain the soaked chana dal from water, grind to a coarse paste along with the green chilies and very little water.
Heat 1 tbsp oil in a pan, when smoking hot, throw in the nigella seeds, allow to splutter.

Add the pumpkin, salt, turmeric powder and red chili powder, fry over a high flame for 5-6 minutes while stirring frequently.

Lower the flame, stir in the chana dal paste and sprinkle in the roasted cumin powder.
Cook over a low flame, while stirring continuously, till the mixture comes off the pan easily.

Allow the mixture to cool just sufficiently enough to handle.
Grease a dish with a little oil. Spread the above mixture on the dish, about 6-7mm of thickness. Cut into diamond shape
Allow to cool to room temperature.

Heat oil in a pan, fry the dhokas till a gorgeous golden. Keep aside on a kitchen absorbent towel.

For the Dalna
Add 1.5 tbsp oil in a pan. Fry the potato cubes and keep aside and then throw in the bay leaves, crushed cardamom, cinnamon and cloves, allow to splutter.

When the spices start to release their aroma, stir in the tomato puree, sprinkle a little salt and saute till the tomatoes are cooked.

Now add the whipped yogurt, ginger paste, turmeric powder, Maggi Masala e Magic powder, cook for 5 minutes till oil starts to release from the masala.
Add 3/4 cups of warm water, sprinkle in the sugar, give it a hearty stir, add fried potatoes and simmer for 10 minutes till potatoes turn soft.

Gently place the fried dhokas in the curry, cook for a further 5 minutes over a very low flame.
Finish with a generous dollop of ghee and a sprinkle of garam masala powder. Switch off the flame, allow to stand for 5-7 minutes.
Serve hot with rice.