Bengali Dhokar Dalna Recipe
Bengali Dhokar Dalna, a celebrated dish from the rich tapestry of Bengali cuisine, features flavorful lentil cakes (dhoka) simmered in a deliciously spiced gravy. This dish is not only a feast for the taste buds but also a wonderful way to explore the culinary heritage of Bengal. The combination of chana dal, aromatic spices, and a hint of sweetness, all enveloped in a comforting gravy, makes this dish a perfect side to accompany steamed rice or Indian flatbreads. Let’s dive into the details of this exquisite recipe that serves as a testament to the love of food and culture.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1 cup |
| Ginger (grated) | 1 inch |
| Cumin seeds (Jeera) | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Salt | To taste |
| Sugar | To taste |
| Green Chillies | 2 |
| Asafoetida (Hing) | 1/2 teaspoon |
| Sunflower Oil | 2 tablespoons |
| Potatoes (Aloo) | 2, diced |
| Bay leaves (Tej Patta) | 2 |
| Tomatoes (chopped) | 2 |
| Coriander Powder (Dhania) | 1 tablespoon |
| Turmeric powder (Haldi) | 1/4 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Mustard oil | 2 teaspoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 200 |
| Protein | 8 g |
| Carbohydrates | 30 g |
| Fat | 7 g |
| Fiber | 6 g |
| Sodium | Varies with salt |
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Servings: 4
Course
- Side Dish
Dietary Information
- No Onion No Garlic (Sattvic)
Instructions
Step 1: Preparing the Dhokas (Lentil Cakes)
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Soak the Chana Dal: Start by soaking the chana dal in water for a few hours until it softens. This soaking process is essential for the dal to blend smoothly and form a cohesive mixture.
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Make the Lentil Paste: After soaking, drain the dal and grind it in a blender along with the grated ginger and green chillies. Add just enough water to form a smooth paste, ensuring it isn’t too watery.
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Cook the Lentil Mixture: Heat a tablespoon of sunflower oil in a non-stick pan over medium heat. Add the cumin seeds and asafoetida. Once the cumin seeds start to splutter, add the ground chana dal mixture along with salt and sugar.
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Dry the Mixture: Stir the mixture continuously to prevent sticking and cook until it thickens and starts to leave the sides of the pan, which usually takes about 10-15 minutes.
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Shape the Dhokas: Grease a flat plate with a little oil and transfer the cooked lentil mixture onto it. Spread it evenly and pat it down to about half an inch thickness. Allow it to cool completely. For quicker results, place it in the refrigerator, which will help it firm up.
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Cut into Shapes: Once cooled, cut the lentil cake into medium-sized diamond or square shapes as per your preference.
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Bake the Dhokas: Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit). Grease a baking dish and arrange the dhokas in a single layer. Brush or drizzle a little oil over them. Bake for 20-30 minutes, until golden and slightly crisp.
Step 2: Preparing the Gravy
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Heat Mustard Oil: In a kadai (wok), heat the mustard oil until it reaches smoking point. Reduce the heat and add the cumin seeds and bay leaves, allowing them to infuse the oil with their flavors.
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Sauté Aromatics: Add the grated ginger and chopped tomatoes to the hot oil. Cook until the tomatoes become soft and mushy.
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Spice It Up: Stir in the cumin powder, coriander powder, turmeric powder, red chilli powder, salt, and sugar. Cook the mixture until the spices are well incorporated and the raw smell dissipates.
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Cook the Potatoes: Add the diced potatoes and enough water to cover them. Cover the kadai and let the potatoes cook until they are tender, about 10-15 minutes.
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Combine and Simmer: Once the potatoes are done, gently add the baked dhokas to the gravy. Let the dish simmer for another 2-3 minutes, allowing the flavors to meld beautifully.
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Final Touch: Sprinkle the garam masala powder and a teaspoon of ghee over the dish, giving it a gentle stir to combine. Switch off the flame, cover the kadai, and let it sit for a few minutes to enhance the flavors before serving.
Serving Suggestions
Bengali Dhokar Dalna is best enjoyed hot and can be served alongside steaming bowls of rice. It pairs wonderfully with Bengali Luchi (deep-fried flatbreads) or Methi Lachha Paratha for a wholesome meal that embodies the essence of Bengali culinary traditions. Whether you’re savoring it during a festive occasion or a cozy family dinner, this dish promises to be a delightful centerpiece that brings warmth and comfort to the table.
Enjoy your journey through Bengali flavors with this comforting and satisfying recipe!
