Dhokar Dalna is a delectable Bengali dish made of fried chana dal cakes that have been marinated, along with potato cubes, and are then dipped in a rich sauce that contains cumin seeds, hing, bay leaf, ginger, and red chilli paste. Steamed rice is the ideal side dish for Dhoker Dalna. It is a common Bengali dish that is niramish (made without onion and garlic). Since "dhoka" means "betrayal," this dish is usually served on days when families consume vegetarian meal and deceive themselves into thinking the lentil cake, which is flavorful thanks to spices, coconut, peanuts, and other ingredients, is actually meat. It is a very common Bengali dish that is prepared for visitors and special occasions. In this dish, Bengal gram is soaked, dry-roasted into a paste, cut into diamond shapes, and then fried. This is the Dhoka. The dhoka is then slowly cooked in a dalna (a type of thick, gingery sauce) before being served as a side dish. This is a perfectly comforting dish when you crave something delicious and spicy.
Dhokar dalna/ Instagram- my_romatic_kitchen_stories
Ingredients
1. 1 cup chana dal
2. Bay leaf
3. 1/2 teaspoon cumin seeds
4. 2 teaspoon ginger powder
5. 1/2 teaspoon sugar
6. Salt
7. 2 tbsp ghee
8. 1 large chopped potato
9. 1 teaspoon asafoetida
10. 2 teaspoons cumin powder
11. 2 teaspoons red chilli powder
12. 1/2 teaspoon turmeric
13. 1 teaspoon garam masala powder
14. 5 tbsp mustard oil
Method
1. Soak the dal all night or at least for three to four hours.
2. Use a blender to make a dal paste that is both smooth and thick. Now heat oil in a large pan.
3. For at least 10 minutes, cook the paste from all sides in oil over a low flame.
4. Add 1 tsp of sugar, ginger, red chilli powder (or paste) and cumin while frying. Add salt according to your taste.
5. Take a large plate and coat it in oil. Pour the paste onto the dish after taking it. Pat the paste with your hands while it's still warm to create a flat, barely raised structure.
6. Cut the paste with a knife into tiny square or diamond shapes. Let the lentil paste cool and become solid. Take the shapes out gradually once they are finished cutting.
7. Marinate potato cubes and the lentil cake with salt and turmeric powder. Now, deep-fry them in oil until both sides are golden brown.
8. Take another pan and heat some oil. Add bay leaf, hing and cumin seeds and sauté for 2 minutes. Add the remaining cumin, ginger, and red chilli paste along with a half cup of water. Saute them well.
9. Cook the spices until the water begins to evaporate. Now add potato cubes and 2 cups of water.
10. Add the lentil cakes when the potato cubes are almost done boiling. Cook it for five minutes over a medium flame.
11. Add ghee and garam masala powder. Cook for a further two to three minutes. Turn the flame off.
12. Serve hot with steamed rice.
