Dhokar Dalna By Priyashi Roy Chowdhury
Ingredients:
- Dhoka (Lentil Cakes)
- 1½ cups chana dal (split chickpea lentils)
- 0.5 inch chopped ginger
- ½ tsp whole cumin seeds
- 1 tsp cumin powder
- ½ tsp coriander powder
- ½ tsp turmeric powder
- Salt and sugar to taste (I use jaggery)
- 2 tbsp of sunflower oil for binding the dhoka
- 3 tbsp mustard oil for deep frying
- Whole garam masala (2 bay leaves, 1-2 cloves, ½ cinnamon stick, 1 dried red chilli)
- Dalna Curry
- 2 tbsp of any oil of your choice (I use sunflower oil)
- 1 tbsp of grated ginger
- 1 large tomato
- 2 medium potatoes
- 1-2 sliced green chilies
- 1 tsp of red chilli powder and garam masala powder mixed together in a paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp turmeric powder
- salt and sugar/jaggery to taste
- ½ tsp ghee for garnish
Method:
Dhoka (Lentil Cakes)
Wash & soak the lentils in plenty of water (overnight soaking preferred).
Drain the water. Add roughly chopped ginger to the lentils along with whole cumin seeds, cumin powder, coriander powder, salt, and sugar/jaggery to taste.
Grind everything in a food processor or grinder or on a portable bengali stone spice grinder (we call it Shil-Nora where you can grind/make pastes without the use of electricity). Add 1 tbsp of water only if needed to get a thick paste. Make sure the paste is thick enough, or else the lentil cakes might crack.
In a heavy-bottomed pan, add the ground lentil paste and stir the mixture on medium-low heat. As the mixture cooks, it will start to thicken and will form a dough-like consistency.
Now, grease the plate with ½ tsp oil. Move the cooked mixture onto this greased plate and then use a spatula or your hand (greased with very little oil). Spread the mixture evenly in a thick layer (½ - 1 inch preferred) and let it cool.
Once cooled down, cut the set mixture in a square/diamond shape.
Heat 3 tsp mustard oil in the same pan. Once the oil is heated up, carefully put the cut dhoka pieces in the pan and fry until both sides turn golden brown and crispy. Then remove the lentil cakes and put them on a separate plate.
Dalna Curry
Add 2 tbsp of preferred cooking oil on medium heat. Add whole cumin seeds once the oil is heated up. Now add the whole garam masala (2 bay leaves, 1-2 cloves, ½ cinnamon stick, 1 dried red chilli) and sauté them for 30-45 seconds. After that, add the chopped potatoes, ½ tsp of turmeric powder, and salt to taste, and cook them on medium heat for 2-3 minutes and cover with a lid.
When the potatoes turn golden brown, add chopped tomatoes & grated ginger together. Cook until the tomatoes soften, add a little bit of water, and then cover with a lid for 2-3 minutes.
Once the tomatoes are cooked, add the dry spices (cumin powder, coriander powder, turmeric powder, salt, and sugar/jaggery to taste). Now add the garam masala and the red chili powder mixture paste. Stir continuously and cook everything together for 1-2 minutes. Add water as per your choice of gravy consistency (recommended to make a thick, consistent gravy that should not be too thin).
Now slowly add the dhoka pieces in the gravy, along with green chilies. Cover it and cook on low heat for 5-6 minutes. The dhoka will become softer and more flavorful as it absorbs the gravy.
Remove the lid, turn off the heat, and garnish with ghee for that extra flavour. Serve hot with steamed rice or any other roti bread.
