• In a food processor, grind the peas with the chiles and salt, adding as little water as necessary to make a smooth paste. (I added about 3 tablespoons)
• Heat 1 tablespoon of oil. Add asoefetida. After it stops sizzling, add cumin and sugar. When the cumin starts to change color, add ginger paste and cook for another 1/2 minute. Add split peas paste and oil, as necessary to avoid sticking. (I added about 3 tablespoons of oil) Cook on medium low heat for a few minutes until most of the moisture has been removed and mixture starts to stick together in the middle of the pot.
• Transfer to a greased flat plate and smooth out until about 1/2″ thick. Slice into squares or diamonds and let cool.
• Heat a skillet with enough oil for shallow frying.
• Using a spatula, carefully remove the cooled shapes and place in the hot oil. Pan fry for a few minutes on both sides, until golden brown. Remove to paper towels to drain excess oil.

To make the dalna,

• Heat 4 tablespoons of the oil in a wok or large pot.
• Toss potatoes with turmeric and a little salt. Add to oil and fry until golden brown, tossing frequently, about 5 minutes.
• Remove from pot.
• Add the remaining oil to the pot. Add asoefetida, cumin seed and bay leaves. After cumin seed starts to change color, add chile and ginger paste. Fry for 1 minutes.
• Add tomatoes and cook until they turn mushy, about 5 minutes.
• Add cayenne pepper, 1 tablespoon of the garam masala, sugar and dhania-jeera powder. Fry for another 2 minutes.
• Add grated coconut, coconut milk, salt and fried potatoes. Stir to combine and add 1 cup water. Bring to a boil.
• Add the fried dhoka and stir to combine. Reduce to a simmer and cook for 5 minutes.
• To serve, garnish with the rest of the garam masala.