Dhokar Dalna (Lentil cake curry)

Dhoka is a traditional and one of the most popular dish of Bengal. It made from two types of lentils (cholar dal & matar dal). Dhokar Dalna includes two step process. First we need to make lentil cake and then have to cook in a medium thick gravy with potato seasoned with ghee and garam masala.

Ingredients:

For Dhoka:

• 1/2 cup cholar dal (chana dal/bengal gram)
• 1/2 cup matar dal (yellow split pea)
• 1/2 tbsp. cumin seeds (jeera)
• 1/2 tbsp. nigella seeds (kalonji)
• 1/2 tbsp. fennel seeds (mauri)
• Salt
• 1/2 tbsp. sugar
• A pinch of asafoetida (hing)
• 2 tbsp. white oil
• Mustard oil for deep frying

For Dalna (gravy):

• Potato: 1 or 2 (cut into medium cube)
• Tomato: 2 (thinly sliced)
• Ginger Paste: 1 tbsp.
• Turmeric powder: 1/4 tbsp.
• Red chili powder : 2 tbsp.
• Cumin powder : 1 tbsp.
• Coriander powder: 1/2 tbsp.
• Salt to taste
• Sugar : 1/2 tbsp.
• Mustard oil
• Ghee : 1 tbsp.
• Garam masala powder: 1/4 tbsp.

For tempering:

• 1" cinnamon stick
• 2 bay leaves (tej patta)
• 2 green cardamom
• 2-3 cloves
• 1/4 tbsp. cumin seeds

Making Procedure:

For Dhoka:

Wash two types of dal and soak it overnight. Drain the water from soaked dal and grind into a smooth paste by a very little water.

Take a mixing bowl. Pour the lentil paste into it. Then add cumin seeds, nigella seeds, asafoetida, fennel seeds, salt, sugar to it and mix well.

Heat 2 tbsp. white oil into a kadai (preferably non-stick kadai). Add the batter and roast stirring till the mixture becomes sticky but not completely dry.

It looks like a medium soft dough.

Grease a plate with a little oil and transfer the lentil mixture into it. Level it to form a disk by pressing with hand while it is still light warm. Wait few minutes and let it cool.

Now with a sharp knife cut this in cubes or wedges.

Heat oil in a kadai and deep fry on medium heat till the both sides turn golden brown. Remove dhoka from oil and keep aside.

For Dalna (curry):

Peel potato and cut into medium cube, wash it well and keep aside.

Heat oil in a kadai and fry the potato till it turn light golden. Then remove potato from the oil. Now temper the oil with bay leaves, cumin, cinnamon, green cardamom, clove and add the sliced tomato. Stir it till tomatoes are becomes soft.

Add ginger paste, cumin powder, coriander powder, turmeric powder, red chili powder, salt, sugar and stir it. Fry all spices well till the oil separated.

Pour 2 cups of water & the fried potatoes into it and cook it covered till the potatoes are half done.

Now very carefully add the dhoka to it and cook for 2-3 minutes on low heat. When the dhoka soaked up some liquid from it and the gravy becomes medium thick remove it from the heat.

Sprinkle garam masala powder and a spoon of ghee over it.

Serve it with hot rice or roti.