Bengali Dhokar Dalna Recipe
Dhokar Dalna is a classic Bengali vegetarian dish, often celebrated for its delicate flavors and comforting nature. This dish features lentil cakes made from chana dal (Bengal gram), traditionally fried and simmered in a savory, satvic gravy. The term satvic refers to the preparation of the gravy without onions or garlic, making it a light and wholesome dish. Passed down through generations, this recipe holds a special place in Bengali households, and it’s a cherished creation that I learned from my mother, who makes the best dhokar dalna.
This delightful side dish pairs wonderfully with steamed rice, Bengali luchi, or methi lachha paratha, making it an ideal choice for any meal.
Ingredients for Bengali Dhokar Dalna Recipe
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1 cup |
| Ginger, grated | 1-inch piece |
| Cumin seeds (Jeera) | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Salt | To taste |
| Sugar | To taste |
| Green Chillies | 2, slit |
| Asafoetida (Hing) | ½ teaspoon |
| Oil | 2 tablespoons |
For the Gravy
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo), diced | 2 medium-sized |
| Bay leaves (Tej Patta) | 2 leaves |
| Cumin seeds (Jeera) | 1 teaspoon |
| Ginger, grated | 1-inch piece |
| Tomatoes, chopped | 2 medium-sized |
| Green Chillies | 2, slit |
| Cumin powder (Jeera) | ½ teaspoon |
| Coriander powder (Dhania) | 1 tablespoon |
| Turmeric powder (Haldi) | ¼ teaspoon |
| Red Chilli powder | 1 teaspoon |
| Salt | To taste |
| Sugar | A pinch (optional) |
| Garam masala powder | ½ teaspoon |
| Mustard oil | 2 teaspoons |
Preparation Time
30 minutes
Cooking Time
60 minutes
Instructions for Bengali Dhokar Dalna Recipe
Step 1: Prepare the Dhokas (Lentil Cakes)
- Begin by soaking the chana dal in water for a few hours to soften it. Once soaked, drain the water and grind the dal along with the grated ginger, green chilies, and a little water into a smooth paste.
- Heat a tablespoon of oil in a non-stick pan. Add cumin seeds and asafoetida (hing), allowing them to splutter.
- Add the ground chana dal mixture into the pan. Season with salt and sugar, and cook the mixture while stirring continuously. The mixture will thicken and begin to dry out. Stir until it all comes together and leaves the sides of the pan.
- Grease a plate with a little oil and spread the cooked chana dal mixture evenly. Pat it down gently to flatten the surface. Allow the mixture to cool completely. You can also refrigerate it to help it firm up faster.
- Once cooled and firmed, cut the mixture into medium-sized diamond shapes or any shape of your choice.
- Grease a baking dish and arrange the dhokas in a single layer. Brush the top with a little oil, and bake in a preheated oven at 180°C (350°F) for about 20-30 minutes, or until they are golden brown and crisp.
Step 2: Prepare the Gravy
- In a kadai (wok), heat mustard oil over medium heat. Add cumin seeds and bay leaves. Let them splutter for a few seconds.
- Add the grated ginger and sauté for a minute until fragrant. Then add the chopped tomatoes and cook them until they soften and turn mushy.
- Stir in the cumin powder, coriander powder, turmeric powder, and red chili powder. Add salt to taste, and sugar (if using). Let the spices cook and blend with the tomatoes for a couple of minutes.
- Add the diced potatoes and mix well. Pour in enough water to cover the potatoes, then cover the pan and cook until the potatoes are tender. This should take about 10-15 minutes.
- Once the potatoes are cooked, gently add the baked dhokas into the gravy. Let them simmer for 2-3 minutes, allowing the dhokas to absorb the flavors of the gravy.
- Sprinkle garam masala powder over the dish and drizzle a teaspoon of ghee for added richness. Stir gently to mix the spices.
- Turn off the heat and cover the dish. Let it sit for a few minutes so the flavors can meld together.
Serving Suggestions
Serve the Bengali Dhokar Dalna with steamed rice for a light and wholesome meal. Alternatively, enjoy it with Bengali luchi (deep-fried flatbread) or methi lachha paratha (fenugreek flatbread) for a more indulgent feast. The dish is perfect for any occasion, especially when you’re craving something flavorful yet comforting.
Enjoy the authentic taste of Bengali cuisine with this delicious, no-onion-no-garlic (satvic) Dhokar Dalna, and indulge in the flavors that bring the essence of Bengal right to your kitchen!
