Soak the daal overnight or for a minimum of 3-4 hours.
Take a blender and make a smooth and thick paste of daal. Now take a deep pan and heat oil.
Take the paste and fry in oil at a low flame for a minimum of 10 mins from all sides.
While frying, add cumin, ginger, red chili powder or paste each of 1 tsp and sugar. Add salt according to taste.
Take a big plate and grease it with oil. Take the paste and pour it on the plate. While it is warm, pat the paste with your hands and form a flat, little-raised structure.
Take a knife and cut the paste in small kite or square or diamond shapes. Let the lentils paste get cool, hard. When the structures are ready then take them out slowly.
Marinate the potato cubes and the lentils cake with salt and turmeric powder. Now fry them in oil till they get golden brown on both sides.
Take a deep pan. Heat fresh oil. Add cumin seeds, hing, and bay leaf and saute for 2 minutes. Now add rest of the cumin, ginger and red chili paste and 1/2 cup water. Saute them well.
Saute till the spices start leaving the water. Now add potato cubes and 2 cups of water.
When the potato cubes are almost boiled add the lentils cakes. Cook it 5 minutes on a medium flame.
Add garam masala powder and ghee. Cook for another 2 or 3 minutes. Turn off the burner. Your Dhokar Dalna is ready to be served with steamed rice.