Dhokaar Dalna (fried lentils gravy) | How to make Dhokaar Dalna (fried lentils gravy)

By Runa Ganguly  |  26th Feb 2018  |  
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  • Dhokaar Dalna (fried lentils gravy), How to make Dhokaar Dalna (fried lentils gravy)
Dhokaar Dalna (fried lentils gravy)by Runa Ganguly
  • Prep Time

    15

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

1

0

About Dhokaar Dalna (fried lentils gravy) Recipe

One of Bengal’s authentic vegetarian dishes and an unique way to serve lentils/daal in a gravy

Dhokaar Dalna (fried lentils gravy)

Ingredients to make Dhokaar Dalna (fried lentils gravy)

  • For grinding:(dhokaas)
  • 1 cup Chanaa Daal / Bengal Gram
  • 3 to 4 nos Green Chilies
  • 1/4 tsp salt
  • 1/2 inch ginger deskined
  • for the gravy:(dalna)
  • 1/2 tsp cumin seeds
  • A pinch of asafoetida powder
  • 1 tsp ginger grated
  • oil for Deep frying
  • 2 potatoes deskined and cubed
  • 2 Tb oil
  • water as needed
  • 1 large bay leaf
  • 3/4 tsp cumin seeds
  • 2 medium tomatoes pureed
  • 1/2 cup curd
  • 1/2 ts cumin powder
  • 1 ts coriander powder
  • 1/2 Ts turmeric powder
  • 1 ts red chilli powder
  • 1 ts Garam masala powder
  • salt to taste
  • 1.5 ts ghee

How to make Dhokaar Dalna (fried lentils gravy)

  1. Wash and soak daal overnight.
  2. along with green chilies, salt, ginger, grind the daal to a fine paste after straining the water the next day
  3. heat oil in a pan and temper with cumin seeds, asafoetida, sugar and ginger paste. saute for a couple of seconds.
  4. Now add the ground daal paste to the pan and cook until the mix comes off the sides clean.
  5. Once cooked, transfer the mixture onto a greased plate.
  6. once the mixture cools a bit, grease your palms and flatten or roll the mixture round
  7. cut into square shapes with a sharp knife
  8. Heat oil in a wok and deep fry the lentil cakes till golden brown on both sides.
  9. Fry in batches and drain them on a kitchen tissue
  10. Deep fry the cubed potatoes in the same oil and Keep aside.
  11. Next, temper the oil with bay leaf, cumin seeds and a pinch of asafoetida
  12. Add tomato puree and saute for 2 minutes
  13. mix the curd with dry spices(turmeric ,red chilli,coriander)in a cup
  14. Add the curd paste to the gravy and saute the masala at low heat.
  15. Add the fried potatoes,salt to taste and about 1 cup of water.
  16. cover and cook till potatoes are done.
  17. Next, add garam masala and ghee and mix.
  18. Now gently slide in the pieces of fried dhokas
  19. Simmer for a couple of minutes to let the dhoka soak up the gravy.
  20. Serve with rice/chapatis/pooris, etc

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