Here is a traditional Bengali vegetarian dish that basically gets eaten at every stage of its making. You'll see why.
Soak 250g of chana daal overnight. Drain and grind with a spoon of salt, a dash of asafetida, an inch of ginger, 2 green chillies and half a teaspoon of baking soda. Transfer the mix into a greased steaming pan, and steam (preferably in a pressure cooker without its whistle on) for 5 minutes. TASTE IT! (YUM)
Cut the cooled mix into cubes and deep-fry in mustard oil. TASTE IT AGAIN. (Best snack ever)
Heat a little mustard oil in a pan and add to it two bay leaves, two cardamoms and 3-4 cloves, and a dry red chilli. Add a pinch of kalonji. Add half a chopped onion, a half spoon of garlic paste and a spoon of ginger paste, and then a diced potato, and cook together. Add half a small tomato and cook some more before adding a fat spoon of yogurt, and a spoon each of coriander powder, cumin powder, turmeric and salt. Simmer with a little water until the potatoes are cooked, and then add the fried Dhoka pieces. Finish off with a spoon of ghee, a green chilli and a sprinkle of garam masala. Serve hot with rice! TASTE!