Dhokar Dalna Recipe

Ingredients:

For Dhokas (Lentil Cakes):

• 1 cup Bengal gram (Chana dal), soaked for 4-5 hours
• 2-3 green chilies, finely chopped
• 1 teaspoon ginger paste
• A pinch of asafoetida (hing)
• ½ teaspoon turmeric powder
• Salt to taste
• 1 teaspoon sugar
• 2 tablespoons oil, for greasing the plate
• Oil, for frying
  
  
  

For Gravy (Dalna):

• 2 medium-sized potatoes, peeled and cubed
• 2 medium-sized tomatoes, finely chopped
• 1 cup onion, finely chopped
• 1 teaspoon ginger paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon red chili powder (adjust to taste)
• ½ teaspoon turmeric powder
• ½ teaspoon garam masala powder
• 2-3 tablespoons mustard oil (you can use any cooking oil if preferred)
• Salt to taste
• Fresh coriander leaves, chopped, for garnishing

Instructions:

For Dhokas (Lentil Cakes):

1. Drain the soaked chana dal and grind it into a coarse paste without adding water.
2. In a mixing bowl, combine the ground dal paste, chopped green chilies, ginger paste, asafoetida, turmeric powder, salt, and sugar. Mix well to form a smooth batter.
3. Grease a flat plate with oil and spread the batter evenly on it, about ½ inch thick.
4. Steam the batter for about 15-20 minutes or until it becomes firm and set. You can use a toothpick or knife to check if it's cooked through.
5. Allow the steamed dhoka to cool down. Once cooled, cut it into diamond or square shapes.

For Gravy (Dalna):

1. Heat oil in a pan or kadai. Fry the dhoka pieces until they turn golden brown on both sides. Remove them and keep aside.
2. In the same oil, add cumin seeds. Once they splutter, add chopped onions and sauté until they become translucent.
3. Add ginger paste and sauté for a minute until the raw smell disappears.
4. Add chopped tomatoes and cook until they become soft and oil starts to separate.
5. Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well and cook the spices for a couple of minutes.
6. Add the cubed potatoes and sauté for a few minutes.
7. Add enough water to cover the potatoes, and let the mixture come to a boil. Then, reduce the heat, cover, and simmer until the potatoes are cooked through.
8. Once the potatoes are cooked, gently add the fried dhoka pieces to the gravy.
9. Sprinkle garam masala powder and mix gently to coat the dhokas with the gravy.
10. Let it simmer for a few more minutes so that the dhokas absorb the flavors of the gravy.

Final Assembly:

1. Check the seasoning and adjust salt and spices if needed.
2. Garnish with chopped fresh coriander leaves.
3. Serve hot Dhokar Dalna with steamed rice or Indian bread (roti or paratha).

Dhokar Dalna is a traditional Bengali dish known for its unique lentil cake texture and flavorful gravy. Enjoy this delicious and hearty dish as a main course in your meals!

Vegetarian

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