Dhokar Dalna is a popular Bengali dish made with lentil cakes (dhoka) cooked in a flavorful curry. It is a unique and delicious vegetarian dish that is often enjoyed with rice or roti. Here's a recipe to make Dhokar Dalna:
Ingredients:
For Dhoka (Lentil Cakes):
- 1 cup Bengal gram (chana dal)
- 2 tablespoons ginger paste
- 2 tablespoons green chili paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- Oil for frying
For Dalna (Curry):
- 2 tablespoons mustard oil
- 1 bay leaf
- 2-3 dried red chilies
- 1 teaspoon cumin seeds
- 2 onions, finely chopped
- 2 tomatoes, pureed
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon garam masala powder
- Salt to taste
- Sugar to taste
- Water as needed
- Fresh coriander leaves for garnishing (optional)
Instructions:
For Dhoka (Lentil Cakes):
- Soak the Bengal gram (chana dal) in water for about 3-4 hours or overnight. Drain the water.
- Grind the soaked chana dal to a coarse paste without adding any water.
- Transfer the dal paste to a mixing bowl and add ginger paste, green chili paste, cumin powder, coriander powder, turmeric powder, and salt. Mix well.
- Heat oil in a flat-bottomed pan or tawa over medium heat.
- Spread the dal mixture evenly on the greased pan to form a thick layer.
- Cook the dal mixture on low to medium heat until it sets and turns golden brown. Flip it over and cook the other side until it is cooked through and slightly crispy.
- Remove the cooked dal layer from the pan and let it cool. Cut it into diamond or square-shaped pieces (dhoka).
For Dalna (Curry):
- Heat mustard oil in a pan or kadai over medium heat.
- Add bay leaf, dried red chilies, and cumin seeds. Let them splutter for a few seconds.
- Add the chopped onions and sauté until they turn golden brown.
- Add the ginger paste and garlic paste. Sauté for a minute until the raw smell disappears.
- Add the tomato puree and cook for a few minutes until the mixture thickens and the raw smell of tomatoes fades away.
- Reduce the heat to low and add turmeric powder, cumin powder, coriander powder, red chili powder, and salt. Mix well.
- Add water, about 1 cup or as needed, to create a gravy consistency. Mix well.
- Add sugar to balance the flavors. Stir well.
- Add the prepared lentil cakes (dhoka) to the curry. Gently mix them with the curry, ensuring they are well coated.
- Cover the pan and let it simmer on low heat for about 10-15 minutes, allowing the flavors to meld together and the lentil cakes to absorb the spices.
- Check the tenderness of the lentil cakes. If needed, cook for a few more minutes until they are soft and well-infused with the flavors.
- Once the lentil cakes are cooked and the curry has thickened, remove from heat.
- Sprinkle garam masala powder on top and garnish with freshly chopped coriander leaves, if desired.
- Serve Dhokar Dalna hot with steamed rice or roti.
Enjoy the flavorful and hearty Dhokar Dalna, a delightful Bengali lentil cake curry!
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