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Lentil Cake Curry ( Dhoka'r Dalna)

 INGREDIENTS:

  1. Split Bengal gram (Chana Dal) 200 gram
  2. Sugar 2 tsp
  3. Salt as required
  4. Water (for grinding dal and for gravy)
  5. Vegetable Oil 2 tbsp and for deep frying 
  6. Coconut grated 3 tbsp
  7. Ginger Paste 2 tbsp
  8. Turmeric Powder 1 1/2 tsp
  9. Asafoetida 1/4 tsp
  10. Roasted gram flour 1 tbsp
  11. Mustard Oil 4 tbsp
  12. Red chillis 3-4
  13. Bay Leaves 2 
  14. Cardamom 4-5
  15. Cinnamon Stick 1
  16. Cloves 4-5
  17. Cumin Seeds 1 tsp
  18. Potatoes 300 gram cut into cubes
  19. Cumin Powder 1 tsp
  20. Coriander Powder 1 tsp
  21. Kashmiri Red chili Powder1 tsp
  22. Tomato 2 diced
  23. Green chilis 2-3 slit
  24. Garam Masala 1/2 tsp

METHOD:

Serving Size: 4-6

Soak chana dal in water overnight. Strain and grind the dal coarsely with salt, 1tsp sugar, green chilis and water.

Heat 2 tbsp oil in a pan. Add grated coconut and fry for 30 seconds on low heat.

Then add 1 tbsp ginger paste, turmeric powder and hing. Stir fry for few seconds until the raw smell of the spices goes away.

Add ground chana dal and roasted gram flour. Continue cooking the dal whilst scraping the bottom of the pan continuously to prevent sticking.

Once the mixture changes color and gathers in a dough like ball transfer it to a flat greased surface.

Cut into equal sized diamond or square shaped dhokas.

Deep fry on medium heat until evenly brown. Remove from heat and keep aside.

Heat mustard oil until smoking. Temper it with cumin seeds, dried red chilis, bay leaves, cardamom and cinnamon.

Add potato cubes and fry until golden. Add ginger paste, cumin powder, coriander powder, turmeric powder, and Kashmiri red chili powder. Fry the spices until the oil separates.

Add tomatoes, sugar, salt and slit green chilis. Add water to form curry.

Once it comes to a boil add the fried dhoka. Boil for 3-4 minutes until the gravy thickens.

Finally, add garam masala powder and turn off the heat.

Serve with fried rice, or paratha. 






 

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