Wash and soak daal overnight.

Next day, along with green chilies, salt, ginger, grind the daal to a fine paste(without much water if possible)

Heat 2 tablespoon oil in a pan and temper with cumin seeds, a pinch of asafoetida and ginger paste. saute for 2 minutes

Now add the ground daal to the pan and cook until the mix oozes /separates oil

Once done, transfer the mixture onto a greased plate.

To help cool faster, flatten the mixture using a spooon/spatula

Once cool enough, the mixture would turn harder

Cut into cubes or desired shapes using a sharp knife

Heat oil for deep frying and fry the lentil cakes (Dhokas)until crisp

Drain them on a kitchen tissue for a few minutes, while you deep fry the potatoes until golden brown using the same oil

Keeping about 4 tablespoon oil in the pan now, temper with bay leaf, cumin seeds and the remaining asafoetida powder

Add tomato puree and saute for 2 minutes

Meanwhile,mix the curd with dry spices(turmeric,red chilli,coriander)in a cup separately

Now add the curd paste to the gravy and saute the masala at low heat until it separates oil

Add the fried potatoes,salt to taste and water. Bring to a boil

Cook till potatoes have softened

Add garam masala, fried dhokas and ghee. Mix gently

Cover and let simmer for a couple of minutes to let the dhokas soak in the flavours of the gravy

Once done, transfer into a serving bowl and garnish with coriander leaves

Serve warm with rotis/pooris/rice-Daal, etc