Name: Dhokaar Dalna (fried lentils gravy) recipe by Runa Ganguly at BetterButter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 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

Ingredients Serving: 4

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

Instructions

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

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