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Dhokaar Dalna (fried lentils gravy)

Feb-26-2018
Runa Ganguly
15 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • West Bengal
  • Simmering
  • Blending
  • Frying
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. For grinding:(dhokaas)
  2. 1 cup Chanaa Daal / Bengal Gram
  3. 3 to 4 nos Green Chilies
  4. 1/4 tsp Salt
  5. 1/2 inch ginger deskined
  6. for the gravy:(dalna)
  7. 1/2 tsp cumin seeds
  8. A pinch of Asafoetida powder
  9. 1 tsp ginger grated
  10. Oil for Deep frying
  11. 2 potatoes deskined and cubed
  12. 2 Tb oil
  13. Water as needed
  14. 1 large bay leaf
  15. 3/4 tsp cumin seeds
  16. 2 medium tomatoes pureed
  17. 1/2 cup curd
  18. 1/2 ts cumin powder
  19. 1 ts coriander powder
  20. 1/2 Ts Turmeric powder
  21. 1 ts red chilli powder
  22. 1 ts Garam masala powder
  23. Salt to taste
  24. 1.5 ts ghee

Instructions

  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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