A Bengali Recipe ....

Dhokar Dalna is a Bengali vegetarian delicacy.

My grandmother used to make the tastiest of Dhokas (lentil cakes).

The lentil would be ground using a stone mortar and pestle and it would be a really lengthy and time consuming affair.

I would be quite apprehensive about cooking this dish myself....... as a beginner.

But now, I have simplified the recipe by trial and cook it often for a family meal or a formal party.

It has won many followers and I even get a request to cook it.

Bengal Gram Cakes Curry                     Makes about 18 to 20 pieces
 (Dhokar Dalna)    

Ingredients

Bengal gram (chana dal) – 1 cup

Asafetida (hing) – 1¼   tsp

Ginger paste – 1 ½ tsp

Green chilli – 2 to 3

Turmeric pdr – 1 tsp

Cumin pdr – 1 tsp

Coriander pdr – 1 ½ tsp

Red chilli pdr – ½ tsp

Tomato paste – 3 tblsp

Cumin seeds (jeera) – ½ tsp
Bay leaves / Tej patta - 2
Garam Masala pdr - ½ tsp

Vegetable/ Mustard oil – 3 tblsp + for deep frying

Sugar – 1 ½ tsp

Salt – to taste

Method

1. Soak the Bengal gram in water for 2 – 3 hrs. Grind to a fine paste along with ½  tsp of ginger paste, one chili, ¼  tsp of hing/ asafoetida, ¼  tsp of turmeric pdr, ½  tsp of sugar and salt to taste.
2. Lightly heat 1tblsp oil in a thick bottomed open pan. Pour in the paste and cook over very low heat stirring constantly till the paste becomes very thick.
3. Transfer the paste to a tray or a plate and spread while hot. The thickness should be about an inch. You may consider greasing the tray beforehand.
4. Let this set for about 30 mins. Cut into diamonds or squares and deep fry the cakes in hot oil till light brown in colour.
5. Make a mix of the tomato paste, turmeric pdr, cumin pdr, coriander pdr, red chilli pdr, asafoetida pdr and ginger paste. Add a little water if needed to form a thick paste.
6. Heat about 2 tblsp oil in another pan. Add the cumin seeds and bay leaves. Fry till they release their aroma.
7. Add the spice paste to the oil and cook over low heat till the oil separates.
8. Pour in about 2 – 3 cups of water, season with salt and sugar bring it to a boil. Add in slit green chillies as per your taste. Add the lentil cakes. 
9. Cook for 3 to 5 mins on low heat. 
10. Let it sit for about 30 mins so that the cakes absorb some of the curry. Sprinkle with garam masala pdr.
11. Serve with hot steamed rice.

  

Cooking the paste and Setting it in a tray

Soaking and Ground to a paste

*The Mustard oil may be substituted with any Vegetable oil.

*The lentil cakes may be cut into bite sized pieces, fried and served with green chutney or ketchup as a snack.

© Rinki’s Kitchen 2012