Dhokar dalna/Bengali lentils cakes curry | How to make Dhokar dalna/Bengali lentils cakes curry

By Priya Suresh  |  20th Nov 2015  |  
5 from 2 reviews Rate It!
  • Dhokar dalna/Bengali lentils cakes curry, How to make Dhokar dalna/Bengali lentils cakes curry
Dhokar dalna/Bengali lentils cakes curryby Priya Suresh
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

264

2

Video for key ingredients

  • How to make Coconut Milk

About Dhokar dalna/Bengali lentils cakes curry Recipe

Dhokar dalna is a traditional Bengali lentil cakes curry which is served during pooja or as a part of a meal. This lentils cakes cooked in tomato, coconut milk and cashew raisin paste is a pure Sativk dish, that means this dish doesn't need neither onions nor garlic.

Dhokar dalna/Bengali lentils cakes curry

Ingredients to make Dhokar dalna/Bengali lentils cakes curry

  • Lentil cakes: 1 cup Channa dal/Bengal gram
  • 1/2 cup Dried green peas/Split peas dal/split yellow peas
  • 1/2 cup Grated coconut
  • 1 tsp ginger paste
  • 1/2 tsp asafoetida powder
  • 1 tsp onion seeds/Nigella seeds
  • 2 green chillies (chopped)
  • 1/2 tsp turmeric powder
  • 1/4 tsp baking soda
  • 2 tbsp oil for cooking the batter
  • oil for frying
  • For curry: 3 potatoes (medium & cubed)
  • 1 tomato (big & chopped)
  • 3 green chillies (slit opened)
  • 1 tbsp Garam masala powder
  • 1 tsp red chilly powder
  • 1 tsp turmeric powder
  • 1/4 cup cashew+raisin paste
  • 2 cup coconut milk (thick milk)
  • 1/2 cup Grated coconut
  • 1 tbsp ginger paste
  • 1/4 tsp asafoetida powder
  • 2 tsp cumin seeds
  • salt as per taste
  • oil for cooking

How to make Dhokar dalna/Bengali lentils cakes curry

  1. Soak the channa dal, split green peas or split yellow peas (not the toor dal neither fried gram dal) for 4 hours. Now grind the soaked dal as coarse paste with green chillies.
  2. Add the onions seeds, ginger paste, turmeric powder, salt, grated coconut and baking soda to the ground batter. Mix well and keep aside.
  3. In a kadai, heat the oil, fry the asafoetida, add the batter and stir continuously on simmer until the batter turns thick and bubbles from the bottom. Transfer the cooked batter to a greased plate, flatten and keep aside.
  4. With a knife, cut the cooled batter of any shape as you desire. Deep fry until they turn light brown in colour and keep aside.
  5. For the Gravy: Soak the raisins and cashew in hot water for half an hour, grind to get a fine paste and keep aside.
  6. Heat 2 tbsp oil, add half of the turmeric powder, salt, cubed potatoes, fry it in the hot oil until they turns crispy, remove from the oil and keep aside.
  7. Heat the remaining oil in a kadai, add the asafoetida, cumin seeds, bay leaves and fry until they turn brown. Add the slit green chillies, ginger paste and fry for a few minutes.
  8. Finally add the already prepared cashew raisin paste, fried potatoes, cook again everything on simmer until the gravy turns a bit thick. Add water if needed to adjust the consistency.
  9. Add the fried lentil cakes, sprinkle the garam masala powder on the top, cover and turn off the stove. Serve dhokar dalna with rice topped with a few drops of ghee.

My Tip:

Once the fried lentil cakes are added to the gravy, don't forget to serve the dish, else the gravy will turn thick. While frying the lentil cakes, be careful as some cake might break, but don't worry.

Reviews for Dhokar dalna/Bengali lentils cakes curry (2)

Farida Hussaina year ago

Where is coconut milk n gretet coconut
Reply

Shilpa lad3 years ago

Wow, no onion no garlic, sounds really interesting!
Reply