Soak chana dal overnight. Wash and grind to a coarse paste with a couple of green chilies.
Grind the green peas to a coarse paste.
Heat 3-4 tsp oil in pan, throw in the cumin seeds, allow them to splutter.
Add the green peas paste, chana dal paste, grated ginger, roasted cumin powder and a sprinkle of salt. Cook over a low flame with continuous stirring till the green peas-dal mixture is cooked and comes off the pan easily. Allow the mixture to cool just sufficiently enough to handle.
Grease a dish with a little oil. Spread the green peas-dal mixture on the dish, about 6-7mm of thickness. Cut into squares as shown in the picture. Allow to cool to room temperature.
Heat oil in a pan, fry the dhokas till light brown. Keep aside on a kitchen absorbent towel.
For the Dalna
To the same oil, add the potato cubes, fry over a medium flame till golden. Keep aside on a kitchen absorbent towel.
Dissolve ginger paste, turmeric powder, coriander powder, cumin powder in little water to make a smooth paste.
Add 1 tbsp oil in a pan. When smoking hot, throw in the bay leaves, cumin seeds, crushed cardamom, cinnamon and cloves, allow to splutter.
When the spices start to release their aroma, stir in the above paste and cook till oil is released.
Add 1 cups of warm water, sprinkle in the sugar, add the fried potatoes, give it a hearty stir and cook for a further 5 minutes till the potatoes are just tender.
Adjust seasonings, gently add the fried green peas dhokas, cook for a minute or two.
Finish with a generous dollop of ghee and a sprinkle of garam masala powder. Switch off the flame and allow to stand for a further 5-7 minutes.