Musur Dal Dhokar Torkari

Soak 100 g musur dal in enough water for one hour.

Drain and blend the soaked dal with a little water to a smooth paste.

Stir the dal paste together with 2 eggs, the finely chopped onion, ginger, garlic, green chilies, and salt until well combined.

Brush a steel steamer pot with 2 tbsp oil and pour the mixture in.

Steam the mixture for 15–20 minutes, or until it is set and firm.

Remove the steamed dhoka, let it cool, then cut into bite‑size pieces.

Heat mustard oil in a pan and fry the dhoka pieces until golden brown; set aside.

In the same pan, heat the remaining oil, add 1 bay leaf, 1 tsp cumin seeds, and the chopped green chilies; sauté for 30 seconds.

Add onion paste, green chilies paste, ginger paste, garlic paste, the small tomato (chopped), and 2 tsp yogurt; cook, stirring, for about 5 minutes.

Stir in 0.5 tsp each of turmeric, red chilli, cumin, and coriander powders, then add salt and sugar to taste; cook for another 7 minutes.

Pour in hot water as needed to achieve a gravy‑like consistency, then add the fried potatoes; cover and simmer until the potatoes are tender.

Add the fried dhoka pieces to the gravy and cook for 1–2 minutes to heat through.

Finish by sprinkling garam masala powder, give a final stir, and serve hot.