Name: Dhokar Sambar recipe by Bethica Das at BetterButter
Prep time: 1440 min
Cook time: 25 min
Total time: 1465 min
Yield: 4
Ingredients: 1/2 cup tuvar dal (pigeon pea lentil), soaked for an hour; 8-10 Dhoka pieces; 2 tbsp. oil; 1 tsp. mustard seeds; 1 tsp. garlic, chopped; 1 sprig curry leaves; 1/4 tsp. asafoetida; salt to taste; 1/2 tsp. turmeric powder; 2 tsp. sambar powder; 1 tsp. tamarind paste

ABOUT Dhokar Sambar RECIPE

Sambar as is well known, is a very common South Indian lentil preparation, equally relished with rice, idli, dosa, etc. It is prepared with variety of veggies in it. Today I decided to add few Dhoka pieces (Fried Lentil cakes) in it and the end result was a delicious fusion of South Indian & a Bengali recipe.

Ingredients Serving: 4

1/2 cup tuvar dal (pigeon pea lentil), soaked for an hour
8-10 Dhoka pieces
2 tbsp. oil
1 tsp. mustard seeds
1 tsp. garlic, chopped
1 sprig curry leaves
1/4 tsp. asafoetida
salt to taste
1/2 tsp. turmeric powder
2 tsp. sambar powder
1 tsp. tamarind paste

Instructions

Sambar - Pressure cook the tuvar dal along with 1 tsp. oil and turmeric powder in 1 1/2 cups water for 4-5 whistles.
Add 1 - 1/2 cups more water, salt, sambar powder and tamarind paste. Whisk to blend well and keep aside.
Heat remaining oil in a pan and temper with mustard seeds. After it stops spluttering, add the garlic, curry leaves and asafoetida. Fry till the garlic changes colour.
Add the dal and bring it to a boil. Add the Dhoka pieces and simmer for 2-3 minutes. Serve them with plain steamed rice and papad.
Dhoka - Soak 1/2 cup chana dal in sufficient water overnight. Grind to a thick paste.
To the ground chana dal paste, add salt to taste, 1/4 tsp. turmeric powder & 1/2 tsp. red chili powder. Mix well and keep aside.
Add 1 tbsp. oil in a non-stick pan and temper with 1/2 tsp. kalonji (nigella seeds) and 1/4 tsp. asafoetida. Saute for a few seconds.
Add the ground paste and fry on a medium flame till it leaves the sides of the pan.
Spread on a greased plate and set aside for 15 minutes to cool.
Cut into desired shapes.
Heat 2 tbsp. oil in a pan and fry the pieces till light golden colour.
Drain and keep aside.

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