Take the required quantities of both the lentils (Chana and Matar). Wash them 3-4 times in water or you can soak those for a while and then rinse properly in water.
Pour the lentils in a grinder jar and add some water. Grind it to make a smooth paste.
Now, take the lentil paste in a mixing bowl. Add in some sugar and salt and a few nigella seeds (kalonji).
Add some more water. Give it a nice mix. The mixture should be thick but of a little flowing consistency.
Now, heat some mustard oil in a heavy bottomed pan or kadhai. Add the lentil mixture in the pan. Fry it for about 4-5 minutes.
After that, take out the mixture and spread it on a plate. Let it cool down completely.
Then, cut the cake or dhoka out of the cooled mixture. Make it a diamond shape or like Barfi.
Now, take the same frying pan. Add some more oil, fry the cakes.
Fry those very evenly on all the sides on medium flame so that the dal gets cooked completely. The cakes will turn out golden brown in color after frying and a bit crispy from outside. Keep the dhoka aside.