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Bengali Koraishutir Dhokar Dalna / Curried Spicy Green Peas & Lentil Cakes

Apr-27-2017
Mousumi Manna
40 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Bengali Koraishutir Dhokar Dalna / Curried Spicy Green Peas & Lentil Cakes RECIPE

Steamed spicy green peas and lentil cakes are cooked in a lightly scented cumin-ginger paste.Koraishutir Dhokla Dalna is a beautiful variant of the classic Bengali dish Dhokar Dalna and it goes very well with Bengali pulao.Dhokar Dalna is considered as an epitome of Bengali vegetarian (Niramish) cuisine.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • West Bengal
  • Shallow fry
  • Simmering
  • Baking
  • Snacks
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. Chana dal / Bengal Gram 1 cup
  2. Green peas 1 &¾ cup
  3. Green chillies (finely chopped) 2 tsp
  4. Ginger-cumin paste 2 tsp
  5. Fennel seeds ( roughly ground) ½ tsp
  6. Asafoetida / Hing a small pinch
  7. Salt and sugar to taste
  8. Ginger-cumin paste 4 tbsp
  9. Tomato puree ½ cup
  10. Turmeric powder ¼ tsp
  11. Red chilli powder ½ tsp
  12. Green chillies chopped 1 Tsp or more
  13. Bay leaves 1 or 2
  14. Cardamom, cinnamon and cloves 2 pieces each
  15. Garam masala powder 1 tsp
  16. Oil for frying
  17. Ghee 1 tbsp
  18. Potatoes, cubed 2 cups (optional)

Instructions

  1. Wash and soak the chana dal for 5-6 hours.
  2. Prepare the tomato puree from a well-ripened tomato.Wash and soak the cumin seed for half an hour.
  3. To prepare cumin-ginger paste, grind peeled and clean ginger with 3-4 tbsp cumin seeds. Keep aside.
  4. To prepare dhokla / pea-lentil Cake, grind the soaked dal, green peas, fennel seeds to a batter of slightly coarse texture.
  5. Grease a flat bottom microwaveable dish. Pour the batter, and cook on micro high for 5-7 min or until set firmly.
  6. .You can steam or pressure cooker it. When cooled slightly, cut the cakes into desired shapes .
  7. Heat enough oil in a kadhai or deep bottom pan. Fry the dhoka till they are golden brown.
  8. In the same oil, fry the potatoes and keep aside.
  9. To prepare the curry, heat 2tsp oil in a pan.Add bay leaves, cinnamon, cardamom and cloves.
  10. Add the ginger-cumin paste.Saute for a while, then add tomato pureee. Add the lightly fried potatoes. Followed by all the spices except garam masala.
  11. Saute the masala paste till it leaves out oil. Add salt and sugar taste. Add enough water to cover half of the kadhai. Lower the flame and cook till potatoes are done.
  12. Once done, add gently add lentil cakes or dhoka. Add more water if requires. Cover the pan and let the dhokla simmered in gravy for 5 minutes.
  13. Just before switching off, sprinkle garam masala and drizzle a spoonful of ghee. Serve it warm.

Reviews (1)  

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Shashi Bhargava
May-02-2017
Shashi Bhargava   May-02-2017

Very nice recipe dear, looks delicious.

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