Soak the chana dal in water for at least 2 hours.

Drain the water and grind the soaked chana dal into a fine batter.

Add cumin powder, coriander powder, and salt to taste. Mix well.

Shape the batter into small patties (dhokar) and set them aside.

Finely chop the onion and tomatoes and set them aside.

Mix the ginger paste and garlic paste in a small bowl and set it aside.

Heat oil in a pan over medium heat. Once the oil is hot, add the dhokar patties and fry them until they are golden brown on both sides. Remove the dhokar patties from the pan and set them aside.

In the same pan, add 2 tablespoons of oil and cumin seeds. Once the cumin seeds start to crackle, add the chopped onions and sauté until they are translucent.

Add the ginger-garlic paste and sauté for 1-2 minutes until the raw smell of ginger and garlic is gone.

Add the chopped tomatoes and sauté until the tomatoes are soft and mushy.

Add the green chilies, cumin powder, and coriander powder. Sauté for a minute.

Add water as needed to make a thick gravy.

Add the fried dhokar patties to the gravy and stir gently.

Cover the pan with a lid and let the dhokar dalna simmer for 5-7 minutes.

Remove the pan from heat and let the Dhokar Dalna cool slightly before serving.