Prep Time: 04 Hours

Cook Time: 30 minutes

Servings: 2 Servings

Bengali cuisine is widely famous for its non-vegetarian fare. Dhokar dalna is a stalwart among the vegetarian dishes. The lightly spiced lentil cakes or dhoka are fried and then simmered with potatoes in a gravy made with tomatoes and ginger, spiced with cumin and coriander.

Here’s an oil-free version.

Ingredients

For the Dhoka/ Lentil cakes

• Chana dal: ½ cup
• Kalonji: ¼ tsp
• Red chilli powder: ½ tsp
• Rock salt to taste
• Ginger: 1 tbsp (grated)
• Jaggery powder: 1 tsp
• Turmeric powder: ½ tsp

For the gravy

• Jeera: ½ tsp
• Poppy seeds: ½ tsp
• Mustard seeds: ½ tsp
• Ginger: 1 tbsp( grated)
• Tomatoes: 1 cup(cut into big chunks)
• Potatoes: 2 medium sized(Steamed peeled cut into wedges)
• Red chilli: 1 nos
• Bay leaves: 2 nos
• Panch Phoran: ½ tsp
• Turmeric powder: 1.2 tsp
• Green chillies: 1 no
• Red chilli powder: ½ tsp
• Coriander Powder: ½ tsp
• Cumin powder: ½ tsp
• Garam masala powder: ¼ tsp
• Rock salt: to taste
• Coriander leaves: to garnish

Method

• Wash and soak Chana Dal in water for 2 hours.
• Soak jeera, mustard seeds and poppy seeds in just enough water to cover them.
• Take the dal along with red chilli powder, salt, ginger, jaggery powder, turmeric powder and grind to a fine paste. (much like idli batter consistency)
• Add little water as required for grinding.
• In a kadhai, dry roast kalonji for a few seconds and then add the dal paste.
• Now cook the ground dal paste, until the mix comes off the sides clean.
• The dal should be cooked so that it is moist and soft but not runny or hard. Stir continuously on a slow flame.
• It only takes about 5 mins or so for the dal to get cooked.
• Transfer to a greased plate and pat it with the back of a ladle. Wet the ladle to smoothen it.
• Cut into desired shapes and allow it to cool.
• Heat a tawa and roast the lentil cakes until browned on both sides.
• Grind soaked jeera, mustard and poppy seeds along with grated ginger, into a fine paste.
• Heat a pan, add panch phoran, red chilli and bay leaves and dry roast for a minute.
• Add the ground paste and sauté for a few seconds; add a tablespoon of water to avoid burning.
• Add tomatoes, salt and all spice powders and sauté for a few minutes stirring well.
• Add potato wedges, one cup water and simmer for 5 minutes.
• Once the tomatoes are cooked add the lentil cakes and simmer for a few minutes. Add water to get the desired consistency.
• Cover and allow the dish to rest and the lentil cakes to soak the gravy. Add
• Garnish with coriander leaves and serve with steamed rice or millets.

Eating guide:

• Food group: lentils
• Lentils are a high-protein, high-fiber member of the legume family. Like a mini version of a bean.
• They are best consumed after soaking. 

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