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Dhokar dalna

Soma Mukherjee
60 minutes
Prep Time
45 minutes
Cook Time
4 People
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ABOUT Dhokar dalna RECIPE

This is a popular traditional pure vegetarian recipe of Bengal. Traditionaly this dish is prepared without using onion and garlic. Dhoka is prepared by a mix of chholar dal (bengal gram) and matar dal (split peace lentil) some people use only chholar dal or only matar dal also.Toady I used chholar dal.

Recipe Tags

  • Veg
  • Medium
  • West Bengal
  • Side Dishes

Ingredients Serving: 4

  1. For Dhoka: Chholar dal or Bengal gram 2 cups
  2. Hing or Asafortida 1/2 teaspoon
  3. Cumin 1 teaspoon
  4. Green cilli 1
  5. Ajwain 1/2 teaspoon
  6. Greted ginger 1 teaspoon
  7. Cinnamon small stick
  8. sugar 1 teaspoon
  9. Salt as required
  10. For Dalna or curry potatoes 3 medium
  11. Tomato 1 medium size chopped
  12. Ginger paste 2 teaspoon
  13. Cumin paste 2 teaspoon spoon
  14. Coriander seeds paste 1 teaspoon
  15. Garam mashala paste: 2 cardamom + 1 cinnamon stick 1"+4 cloves
  16. Bay leaf 1
  17. Cumin seeds 1 teaspoon
  18. Red cilli 1
  19. Red cilli powder (optional) 1/2 teaspoon
  20. Green cilli paste 1 teaspoon or as per your taste
  21. Termaric powder 1 teaspoon
  22. Salt as required
  23. sugar 2 teaspoon
  24. Mustard oil for cooking and deep frying
  25. ghee 2 teaspoon


  1. Soak the dal in water overnight or atleast for 6 hours.
  2. Take the soaked dal and mix all ingredients mentioned for the dhoka and grind
  3. Blend it properly
  4. Now heat 2 teaspoon mustard oil and add the dal paste.
  5. Stir it for a while.
  6. Grease a plate or tray with oil
  7. Spread the dal paste mix evenly
  8. Cut in rectangular or diamond shape.
  9. Now heat oil again and deep fry the pieces of dhoka.Remove from oil and keep aside.
  10. Cut potatoes into cubes
  11. Now take 2-3 table spoon of the same oil, heat it add bay leaf, whole red cilli and cumin seeds
  12. Fry it and add potatoes. Fry potatoes until golden brown in colour.
  13. Add all mashala paste except garam mashala and Chopped tomatoes and stir.
  14. Add termaric powder salt green cilli, red cilli powder and sugar mix well
  15. Fry it stir frequently. Add 1/2 cup of water and stir until the water evaporates.
  16. Add 1& 1/2 cup water on full flame, when it started to boil cover with a lid and keep the flame on low medium.
  17. After few minutes remove the cover check the potatoes if its cooked moderately then add fried dhokas. Cover it again and cook for about 7-8 minutes.
  18. Then remove the cover & check. If well cooked add garam mashala paste and spread ghee and give it a light stir. Cover again
  19. Switch off the flame and leave it for few minutes
  20. Serve with Steamed rice or pulao.

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Payal Singh
Payal Singh   Aug-22-2018

Deliciously amazing!

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