Dhokar Dalna/ Lentil-Cake Curry

Just like Chhanar Dalna, this is another vegetarian dish that is quintessentially Bengali. It takes simple lentils and turns it into a scrumptious dish. This recipe offers you a chance to prepare the dhoka in two methods, a healthier version calls for the dhoka to be boiled and then fried lightly, while the richer version asks for the dhoka to be deep fried. The humble list of ingredients come together to form a delicious gravy dish. This is perfect for vegetarian guests, you could always prepare a pure veg version by omitting onion and garlic. In my home, half the lentil cakes get eaten even before they get the chance to go into the gravy. Not that I am complaining! I often keep aside some to munch along with tea.

 

Ingredients

  • Split Bengal Gram (Chana Dal) – 1 Cup
  • Potatoes – 200gm
  • Onions – 200gm
  • Tomatoes – 100gm
  • Turmeric – 1 tsp
  • Ginger – 25 gm
  • Garlic – 6 cloves
  • Red Chilly powder – 1 tsp
  • Coriander (Dhania) powder – 1 tsp
  • Cumin powder – 1 tsp
  • Garam Masala (small Cardamom & Cinnamon only) – 2 tsp
  • Green chillies – 2
  • Cooking oil – 2 Cups
  • Cumin Seeds – 2 tsp
  • Bay Leaves – 4
  • Cloves – 4
  • Ghee (Unclarified Butter) – 1 tsp
  • Salt

Preparation:

  • Soak the Split Bengal Gram (Chana Dal) overnight or at least for 7-8 hours. Drain the water and then  grind the dal into a consistent paste. Usually a food processor with a chutney jar usually works well.
  • Peel and dice the potatoes into medium sized pieces.

The dhoka can be made in two ways

  • Method 1

Grind the ginger and add it to the ground dal.

Divide the mixture into fist sized portions. Roll into balls.

Boil water in a vessel. Ease the balls into the water once it is at a rolling boil.

Once cooked, drain, slice the cooked balls and then fry lightly. Reserve the drained water.

  • Method 2

Grind the ginger and add it to the dal along with salt, and some ground cumin.

Heat 2 tsp of cooking oil in a non-stick pan.

Add to the mixture to the pan and stir fry till dry.

Take a high edged thali or a springform baking dish. Add the cooked mixture and press down into a compact cake. Refrigerate till dense.

Remove from refrigerator and cut into diamond shaped pieces.

Fry the pieces lightly.

Method for making the Curry

  • To make the curry base, partially fry the potatoes and set aside.
  • Heat cooking oil in a vessel. Then add the cumin seeds, bay leaves, and the cloves. Add the potatoes back in. You could add green chillies at this stage for a more intense flavour.
  • Make a paste with a little water, the red chilly powder, turmeric, cumin powder, coriander powder. Add to the potatoes and coat evenly.
  • Add the diced tomatoes and incorporate. Sprinkle and little water and stir if the mix looks like it may burn.
  • Stir and cook till an aroma emanates. Then add water to make a thick gravy. You may add the water in which the dal was cooked and reserved after draining.
  • Add the fried dal slices or diamonds. Cook on medium heat till the potatoes are done. Turn over carefully to ensure that the dal pieces do not crumble.
  • Turn the heat off and add the ghee and garam masala. Cover to infuse the aroma.
  • To add a more complex aroma, temper some cooking oil with bay leaves, cumin seeds, and green chillies and pour it over the cooked curry.
  • You may add a pinch of sugar if you prefer a sweeter taste
  • Serve with hot rice.

 

Cover Photo Credits: Pritha Dutta.