Dhokar Dalna
A signature Bengali no onion no garlic dish where Dhoka bhaja or Fried lentil cake is cooked with potato and tempered with clarified butter, and Indian spices.
Recipe type: Side Dish
Cuisine: Bengali
Serves: 3-4 People
To make Dhoka:
  • Bengal Gram (Chana Dal): 2 Cup/ 150 G
  • Yellow split pea (Matar dal): ½ Cup/ 50 g
  • Sugar: 1 Tsp.
  • Asafoetida: Tsp.
  • Garam Masala Powder: ½ Tsp.
  • Cumin Powder: ½ Tsp.
  • Carom Seed (Jowan/ Ajwain) : ½ Tsp.
  • Turmeric powder: ½ Tsp.
  • Kashmiri Red Chili powder: ½ Tsp.
  • Refined Vegetable: for Frying
  • Salt to taste
For Making the Dalna:
  • Fried Dhoka: 10-12
  • Potato: 2 (Big Size)
  • Tomato: 2: make paste
  • Ginger Paste: 1 Tbsp.
  • Asafoetida: ½ Tsp.
  • Cumin Seeds: ½ Tsp.
  • Cumin Powder: 1 Tsp.
  • Garam Masala Powder: ½ Tsp.
  • Sugar: 1 Tsp.
  • Turmeric powder: ½ Tsp.
  • Kashmiri Red Chili powder: 1 Tsp.
  • Dry Red Chili: 1-2
  • Bay Leave: 1
  • Ghee: 1 Tbsp.
Making of Dhoka Bhaja or Fried Lentil Cakes:
  1. Soak both the pulses for about 2 to 3 hours (preferably overnight) and then make a paste of the soaked pulses (make sure that the paste is medium smooth in texture).
  2. Dry Roast Carom Seed and then make a powder of Carom Seed or Jowan.
  3. Add Salt, Turmeric Powder, Red Chili Powder, Sugar, Asafoetida, Garam masala powder Cumin Powder and Carom Seed Powder to the paste.
  4. Heat 1 Tbsp. of oil in a non-steak pan. Add the paste and cook for 2 to 3 minutes in medium flame to semi cook the Daal mix or till the moisture evaporates a bit and the mix dried.
  5. Smear little Oil in a dish and pour the cooked dal paste over the dish with almost an inch depth. I've used my Baking tray for smearing the lentil Paste. Leave it for 5 minutes
  6. Cut Dhoka into small diamond shaped or square pieces.
  7. Heat sufficient Oil in a Wok and fry Diamond shaped Lentil cakes a.k.a Dhoka in medium flame till those turn Golden Brown in colour and strain from Oil. I prefer to fry 2-3 Dhoka in each batch.
Making of Dhokar Dalna:
  1. Fry Potato cubes in the remaining oil until those turn Golden Brown in colour.
  2. Make a Paste of Turmeric Powder, Kashmiri Red Chili Powder and Cumin Powder with 1 Tbsp. of Water and keep the paste aside.
  3. In a Pan heat two Tbsp. Oil and temper it with Cumin Seeds, bay leaf and Dried Red Chilies and Asafoetida.
  4. Add Chopped Tomatoes and Ginger Paste and cook for 2-3 minutes in low flame and add previously prepared Masala Paste and then cook for 4-5minutes unlit oil separates from the mixture.
  5. Add very little water in between if required.
  6. Add Salt and Sugar to the mixture.
  7. Now add Fried Potatoes and then add two cups of water (hot) and Cover the Pan with a lid and cook for around 5 minutes or till Potatoes soften.
  8. Add the fried Dhokas carefully and cook for 5 minutes in low flame.
  9. Add Ghee and Garam Masala Powder and then cook for 1-2 more minutes and switch the flame off and give the dish a standing time of 10 minutes before serving.
Recipe by Debjanir Rannaghar at https://kitchenofdebjani.com/2012/08/dhokar-dalna-html/