Time to upload recipe of my very favorite Bengali vegetarian recipe, which is popularly known as dhokar dalna. It is made of lentils cake and the daal or lentils which is used here, is cholar or chanar or Bengal Gram. The lentils cakes are cooked with spicy delicious Bengali curry and this recipe is a no onion no garlic dish. So it is a perfect nutritious and delicious food item for purely vegetarian people.
We Bengalis love it and we eat it with steamed rice. This is an authentic recipe of Bengali cuisine. I will not say it’s a very easy or quick recipe but considering the level of delicacy you can make it once in a while for sure or at your special days of celebrations. For the dish, you have to keep your daal or lentils soaked for a minimum of 3-4 hours. Then you have to make a smooth paste of it with spices which are mentioned in my recipe section in detail. The spiced lentils cakes are made by cutting the thick and hard batter in small kite or barfi shapes. Then the lentils cakes are fried and cooked in a spicy gravy which is, of course, total vegan.
The best thing is that the gravy smells and tastes so good that you would not miss your non-vegetarian items and onion or garlic. I have learnt the recipe from my mum. She is really good at making this. When I used to stay outside in Hyderabad, I used to miss eating it a lot. That time she taught me the recipe over a phone and I made too. But it was an amateur preparation then. But well now after making this over 3-4 times, I am making same like her. And so I have gathered the courage to upload my dhokar dalna recipe today:D . I made it for lunch today and trust me that I was getting so impatient to eat while clicking pictures of it. And it was like a vegan feast today with steamed rice, dhokar dalna, raw onion pieces, aloo posto and papad fry.
So guys try my recipe of dhokar dalna and let me know if you will like it. Your comments will always encourage me.
- 1 cup cholar daal or chanar daal or split Bengal gram
- 1 big potato, peeled and cut in small cubes
- 1 bay leaf
- ½ tsp hing or Asafoedita
- ½ tsp cumin seeds
- 2 tsp cumin powder or paste
- 2 tsp ginger powder or paste
- 2 tsp red chili powder or paste
- ½ tsp sugar
- ½ tsp turmeric powder
- salt according to taste
- 1 tsp garam masala powder or paste
- 2 tsp ghee or petrified butter
- Mustard oil to cook
- Soak the daal overnight or for a minimum of 3-4 hours.
- Take a blender and make a smooth and thick paste of daal. Now take a deep pan and heat oil.
- Take the paste and fry in oil at low flame for a minimum of 10 mints from all side.
- While frying add cumin, ginger, red chili powder or paste each of 1 tsp and sugar.
- Add salt according to taste.
- Take a big plate and grease it with oil. Take the paste and pour it on the plate.
- While it is warm, pat the paste with your hands and form a flat, little raised structure.
- Take a knife and cut the paste in small kite or square or diamond shapes.
- Let the lentils paste get cool, hard. When the structures are ready then take them out slowly.
- Marinate potato cubes and the lentils cake with salt and turmeric powder.
- Now fry them in oil till they get golden brown from both sides.
- Take a deep pan. Heat fresh oil. Add cumin seeds, hing and bay leaf and saute for 2 minutes.
- Now add rest cumin, ginger and red chili paste and half cup water. Saute them well.
- Saute till the spices start leaving water. Now add potato cubes and 2 cup water.
- When the potato cubes are almost boiled add lentils cakes. Cook it 5 minutes in medium flame.
- Add garam masala powder and ghee. Cook for another 2 or 3 minutes. Switch off the burner.
- Your dhokar dalna is ready to serve. Eat it with steamed rice.