Make the Lentil Cake: Soak chana dal overnight. Then grind along with green chilies, ginger and salt. Use only a little water for grinding.

Heat 2tsp oil in a non-stick pan, add cumin seeds and hing. Once the seeds start to splutter, add the ground chana dal and cook on medium-low flame stirring continuously. Cook until the mixture looks cooked and doesn't smell raw anymore. Remove the mixture onto a greased plate and pat it down into a smooth disc.

Let cool and cut the cooled cake into squares or diamonds.

Heat 2tbsp oil in a saute pan, fry the lentil cakes until golden and firm on both sides. Set aside.

Prep the Potatoes: Microwave the potatoes until tender, about 3~4 minutes. In the same saute pan used to crisp up lentil cakes, heat 1~2tbsp oil and fry the boiled potatoes until golden brown. Set aside.

Make the Gravy: Heat 2tbsp oil in the same saute pan, add bay leaf and grated ginger; cook for 1 minute. Next add the chopped tomato and cook until tomatoes are mushy.

Take yogurt in a small bowl and add ground cumin, coriander and red chili powder, whisk well.

Add this mixture to the tomatoes and mix well and cook for 2 minutes.

Next add the potatoes, mix well to coat the pieces with the tomato gravy. Add 1~2 cups of water and bring the mixture to a boil. Simmer and cook for 4~5 minutes.

Finally add the lentil cakes and cook for 2 minutes for the flavors to mingle. Serve with steamed rice.

My lentil cakes absorbed all of the moisture from the gravy and the curry turned out a little dry. Next time, I will probably add more water or add the lentil cakes just before serving.