Bengali Style Dhokar Dalna (Spiced Lentil Cakes in Tomato Gravy) Recipe
Description:
Bengali Style Dhokar Dalna is a traditional dish that beautifully blends the delicate flavors of chana dal (Bengal gram) and urad dal (whole black gram) to create delicious, spiced lentil cakes, which are steamed and pan-fried. These cakes are then simmered in a rich, flavorful tomato gravy, making for an exquisite vegetarian main course. A true Bengali classic, this dish is cherished for its authentic taste and is perfect for those who follow a Satvik diet, as it contains no garlic. Ideal for those who seek a wholesome, light, yet satisfying meal, Bengali Style Dhokar Dalna is often served with hot phulka or rice for a fulfilling meal.
Cuisine: Bengali
Course: Main Course
Diet: Vegetarian
Ingredients:
| For Making Dhoka (Lentil Cakes) | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1/2 cup |
| White Urad Dal (Whole) | 1/2 cup |
| Ginger (grated) | 1/2 inch |
| Green Chilli (chopped) | 1 |
| Cumin Seeds (Jeera) (roasted) | 2 teaspoons |
| Salt | To taste |
| Sugar | 1 teaspoon |
| For the Curry (Tomato Gravy) | Quantity |
|---|---|
| Tomato (blanched and pureed) | 1 |
| Potato (Aloo, cubed) | 1 |
| Ginger (grated) | 1 inch |
| Green Chilli (finely chopped) | 2 |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Red Chilli Powder | 2 teaspoons |
| Cumin Powder (Jeera) | 2 teaspoons |
| Coriander Powder (Dhania) | 1 teaspoon |
| For Seasoning | Quantity |
|---|---|
| Bay Leaf (Tej Patta) | 1 |
| Cardamom Pods/Seeds (Elaichi) | 2 |
| Cinnamon Stick (Dalchini) | 1 inch |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Ghee (for cooking) | As needed |
Preparation Time:
3 hours (for soaking the dal)
Cooking Time:
45 minutes
Total Time:
3 hours 45 minutes
Instructions:
Step 1: Soak the Lentils
Begin by soaking the chana dal and urad dal in water for at least 3 hours. This helps soften the dals, making it easier to grind them into a smooth batter.
Step 2: Prepare the Lentil Cake Batter
Once the dals have soaked, drain the water and transfer them into a grinder. Add the grated ginger, chopped green chili, roasted cumin seeds, salt, and sugar, along with a small amount of water. Grind this mixture into a smooth batter with a consistency similar to that of rice batter used for making idlis or dhoklas.
Step 3: Steam the Dhokas
Pour the prepared batter into a greased Dhokla pan or any steaming tray that fits in your steamer. Steam the batter for about 30 minutes or until it is firm to the touch and no longer sticky. Once done, remove the pan from the steamer and set it aside to cool. Once cooled, cut the steamed cake into diamond shapes.
Step 4: Pan-fry the Dhokas
In a shallow frying pan, heat some ghee over medium heat. Carefully add the cut pieces of dhoka (lentil cakes) and fry them until they are golden brown and crispy on both sides. Set aside.
Step 5: Prepare the Tomato Gravy
To make the curry, blanch the tomato by placing it in boiling water for about 2 minutes. Remove the skin, then blitz the tomato in a blender to make a smooth puree. Set aside.
In a kadai or a large pan, heat some ghee over medium heat. Add the bay leaf, cardamom pods, cinnamon stick, and cumin seeds. Sauté the spices for a few seconds until fragrant, then add the grated ginger and chopped green chilies. Continue sautéing for another minute.
Add the pureed tomato to the pan, followed by turmeric powder, red chili powder, cumin powder, and coriander powder. Stir well and cook the mixture for about 5-7 minutes, allowing the spices to bloom and the raw smell of the tomato to cook off.
Step 6: Simmer the Gravy
Add 1 cup of water to the tomato mixture and bring it to a simmer. Let it cook for about 20 minutes, allowing the flavors to meld together. The gravy should have a thin consistency.
Step 7: Combine the Dhokas and Gravy
Once the gravy is ready, gently add the pan-fried dhokas into the gravy. Let the cakes soak in the flavorful tomato sauce for about 5 minutes so they absorb the spices and become tender.
Step 8: Garnish and Serve
Garnish the Bengali Style Dhokar Dalna with freshly chopped coriander leaves for an added burst of flavor and color.
Serve the Bengali Style Dhokar Dalna hot with phulka (soft wheat flatbreads) or steamed rice for a truly authentic Bengali meal experience.
Tips:
- Grind the batter well: To achieve the perfect dhoka texture, ensure that the batter is smooth and lump-free. Adding just enough water during grinding is crucial.
- Fry the cakes well: For the best results, pan-fry the dhokas until they are golden brown and crispy on both sides. This adds a wonderful texture that complements the soft, juicy cakes once they are immersed in the gravy.
- Adjust spice levels: Feel free to adjust the amount of red chili powder and green chilies based on your spice tolerance.
- Perfectly blanched tomatoes: Blanching the tomatoes ensures a smoother gravy without the bitterness that raw tomatoes can sometimes impart.
Enjoy the delightful, flavorful Bengali Style Dhokar Dalna with your loved ones for a meal that’s sure to impress!
