Spiced Bengali Lentil Cakes in Tomato Gravy (Dhokar Dalna) Recipe

Bengali Style Dhokar Dalna (Spiced Lentil Cakes in Tomato Gravy)

About the Recipe

Dhokar Dalna is a classic Bengali dish that highlights the richness of traditional flavors, featuring spiced lentil cakes simmered in a flavorful tomato gravy. The lentil cakes are crafted from a blend of Bengal gram (chana dal) and urad dal, and are delicately spiced, steamed, and pan-fried to a crisp golden brown. They’re then simmered in a comforting, lightly spiced tomato gravy, bringing together a medley of textures and vibrant flavors. This vegetarian delight is perfect for main meals, especially when paired with fresh, warm phulkas or rice.

Ingredients

For the Lentil Cakes (Dhokas)

For the Tomato Gravy

Preparation Time & Cooking Time

Instructions

Step 1: Prepare the Lentil Cakes (Dhokas)

1. Soak the Lentils: Begin by soaking the chana dal and white urad dal together for at least three hours. This softens the lentils, making them easier to blend and ensuring a smooth batter.

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2. Blend the Batter: Drain the soaked dals, and transfer them into a grinder. Add grated ginger, chopped green chilli, roasted cumin seeds, and salt to taste. Add a small amount of water to blend into a smooth batter with a consistency similar to that of a thick rice batter.

3. Steam the Dhokas: Grease a Dhokla pan or any shallow steaming pan, pour in the lentil batter, and steam for about 30 minutes until the mixture is firm and set. Let the steamed cake cool slightly before cutting it into diamond shapes.

4. Pan-Fry the Dhokas: Heat a shallow frying pan with ghee. Once hot, add the dhoka pieces and pan-fry until each side is golden brown and crisp. Set the fried dhokas aside.

Step 2: Prepare the Tomato Gravy

1. Blanch and Puree the Tomato: Blanch the tomato in boiling water for about 2 minutes. Remove the skin and blend to a smooth puree.

2. Sauté the Aromatics: In a heavy-bottomed pan or kadai, heat a small amount of ghee. Add cumin seeds, bay leaf, cardamom pods, and cinnamon stick, allowing them to sizzle and release their aroma.

3. Add the Spices and Puree: Add the grated ginger and chopped green chillies, sautéing until fragrant. Add the blanched tomato puree and stir well. Add turmeric powder, red chilli powder, cumin powder, and coriander powder. Sauté the mixture until the raw smell of the spices dissipates and oil starts to separate from the gravy.

4. Simmer the Gravy: Pour in 1 cup of water, stirring well to combine. Add the cubed potatoes and let the mixture simmer for about 20 minutes, allowing the potatoes to cook through and the flavors to meld together.

5. Add the Lentil Cakes: Gently place the pan-fried dhokas into the simmering tomato gravy. Allow them to soak in the gravy for a few minutes, then remove from heat.

Step 3: Serve

Sprinkle with freshly chopped coriander leaves for garnish and serve the Bengali Style Dhokar Dalna with hot phulkas or steamed rice for a complete meal.

Nutritional Information (per serving)

This Bengali-style Dhokar Dalna is a wonderful blend of tradition and flavor, with its tender, spiced lentil cakes absorbing the rich, aromatic tomato gravy. It makes a wholesome, comforting main course that brings the authentic flavors of Bengali cuisine right to your dining table. Enjoy your meal!