Dhokar Dalna
Dhokar Dalna is a classic Bengali curry that is made without using onion or garlic. It features potato chunks and fried lentil cakes, known as dhoka bhaja, which give the dish its distinct flavor. This post includes instructions for making the dhoka bhaja from scratch as well as the steps for making the curry itself.
Servings 4 People
Calories 389kcal
Cost Rs 150
Ingredients
To make Dhoka:
- 150 g Bengal Gram Chana Dal
- 75 g Yellow split pea Matar dal
- 1 teaspoon Sugar
- 1 teaspoon Asafoetida
- ½ teaspoon Garam Masala Powder
- ½ teaspoon Cumin Powder
- ½ teaspoon Carom Seed Jowan/ Ajwain
- ½ teaspoon Turmeric powder
- ½ teaspoon Kashmiri Red Chili powder
- 200 ml Vegetable Oil for Frying
- 1 teaspoon Salt
For Making the Dhokar Dalna:
- 12 Fried Dhoka
- 2 Potatoes Big Size
- 2 Tomatoes
- 1 tablespoon Ginger Paste
- ½ teaspoon Asafoetida
- ½ teaspoon Cumin Seeds
- 2 Dry Red Chilli
- 1 Bay leaf
- 1 teaspoon Cumin Powder
- 1 teaspoon Bengali Garam Masala Powder
- 1 teaspoon Sugar
- ½ teaspoon Turmeric powder
- 1 teaspoon Kashmiri Red Chili powder
- 1 tablespoon Ghee
Instructions
Making of Dhoka Bhaja or Fried Lentil Cakes:
- To prepare Dhoka, start by soaking both pulses for a few hours or overnight.
- Blend the lentils to a medium-smooth texture.
- Dry roast carom seed and grind it into powder.
- Add salt, turmeric powder, red chili powder, sugar, asafoetida, garam masala powder, cumin powder, and carom seed powder to the paste.
- Heat oil in a non-stick pan.
- Cook the paste for 2 to 3 minutes until the moisture evaporates a bit and the mixture turns dry.
- Pour the mixture into a dish and let it sit for 5 minutes before cutting it into small diamond or square pieces.
- Fry the Dhoka in hot oil until they turn golden brown and strain from the oil.
- Fry 2-3 Dhoka in each batch.
- Keep three tablespoons of oil in the pan to fry potatoes.
Making of Dhoka-r Dalna:
- Use the oil kept in the pan to fry potatoes.
- While frying sprinkle salt and turmeric powder and fry until they turn golden brown.
- Make a paste with one tablespoon of water, turmeric powder, Kashmiri red chili powder, and also cumin powder.
- Set it aside.
- In another pan, heat two tablespoons of oil and mix it with cumin seeds, bay leaf, dried red chilies, and asafoetida as well.
- Add chopped tomatoes and ginger paste and cook for a few minutes.
- Then, add the previously prepared masala paste.
- Cook until the oil separates from the mixture.
- Add a little water if necessary and add salt and sugar.
- Now add the fried potatoes and two cups of hot water, and cover the pan.
- Cook until the potatoes soften.
- Add the fried dhokas and cook for five minutes on low heat.
- If needed, crumble one dhoka bhaja and add it to the gravy to thicken it.
- Finally, add ghee and garam masala powder and cook for one or two more minutes before turning off the heat.
- Let the dish sit for ten minutes before serving.
Nutrition
Calories: 389kcal | Carbohydrates: 44g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 33mg | Sodium: 104mg | Fiber: 6g | Sugar: 6g | Calcium: 121mg | Iron: 4mg
