Hi, I’m Kate. Today, I’m gonna show you how to prepare dhokar dalna (bengali lentil cake curry) recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Dhokar Dalna (Bengali Lentil Cake curry) Recipe
Dhokar Dalna (Bengali Lentil Cake curry) is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Dhokar Dalna (Bengali Lentil Cake curry) is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook dhokar dalna (bengali lentil cake curry) using 25 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Dhokar Dalna (Bengali Lentil Cake curry):
- Get To make Dhoka (Lentil Cake),
- Prepare ½ cup · Chana Dal soaked overnight into water
- Make ready · 2-3 green chillies
- Make ready · 2 coins (10 gm) ger
- Get · ½ tbsp . Oil
- Prepare to taste · Salt and Sugar
- Make ready Tempering for Dhoka:
- Make ready ⅛ tsp Onion seeds
- Make ready · ¼ tsp Cumin seeds
- Make ready · 4-5 pinches Hing (Asafoetida)
- Take For curry:
- Take · 2 Potatoes cut into cube
- Take · ¼ cup chopped Tomatoes
- Take · 1 tsp ground cumin
- Get · ½ tsp hot red chilli powder
- Prepare · ½ tsp Kashmiri red chilli powder
- Get · ¼ tsp Turmeric powder
- Make ready · 1 ½ tsp ger paste
- Prepare 2 tbsp. Mustard oil
- Make ready ¼ tsp ·Sugar
- Get to taste · Salt
- Make ready Tempering for Curry:
- Make ready 2 small leaves or 1 big Bay leaf
- Prepare ¼ tsp · Cumin seeds
- Prepare · ⅛ tsp Asafoetida
Steps to make Dhokar Dalna (Bengali Lentil Cake curry):
- This recipe has two parts: - I. Make Dhoka or Lentil cakes - II. Prepare gravy - - First step: make Dhoka or Lentil cakes. - Wash and rinse the lentil for 2-3 times, then soak into the water for overnight.
- Rinse the lentil again, then transfer it into a blending jar, add ger, green chilli and little bit water, blend everything together to make a thick paste.
- Heat oil in a heavy duty pan or in a Dutch oven over medium heat, add all tempering for Dhoka, give a stir and wait for few seconds to release flavour from whole spices.
- Add the lentil paste to it, over medium low heat cook for 1-2 minutes to evaporate the moisture and make thick dough.
- Transfer the mixture on a greased plate, let it cool and cut into diamond or square shapes.
- Heat some oil in a pot for deep frying, add 3-4 Dhoka at a time and over medium heat fry them until they develop a golden brown colour. Then with a slotted spoon remove from oil. Like this way keep working on the rest. (Refer the note below how do you prep ahead for your )
- Second part: make curry - Place potatoes on a plate in a single layer and put it into the microwave for 2-3 minutes to tender the potatoes. Let them cool.
- In a bowl add cumin powder, turmeric, both type of chilli powder, a little bit of water and make a paste.
- Heat oil in a Dutch oven, add potatoes, sprinkle some salt and turmeric powder and over medium heat fry them for 2 minutes, when they develop a golden colour, remove from oil.
- Add tempering for curry in the rest of the oil, stir for few seconds and then add chopped tomatoes, when tomatoes are softened add ger paste, spice paste, salt and sugar.
- Add about ¼ cup of water and over medium heat cook the mixture until oil is releasing from the mixture.
- Add fried potatoes and give a gentle stir to mix the spice mixture to all side of potatoes.
- Add water, give a stir to mix everything well and let it come to a rolling boil. (Refer the note below how do you prep ahead for your )
- Add Dhoka pieces to the gravy, reduce the temperature, cover with the lid and let it simmer for about 3-4 minutes so that Dhoka pieces can absorb some gravy and gravy become a little bit thick.
- If you wish you can add about a tsp of ghee and sprinkle some Sahi Garam masala on the top. Turn off the heat; give 10 minutes standing time before serve.
- Note: - If you are making for a , you can make Dhoka and it’s gravy separately one day before. - a) After frying Dhoka (Step# 6), when it’s cool, keep in a zip lock bag. You can keep this in room temperature (on your kitchen counter) and you don’t need to keep in the refrigerator. - b) Make the gravy beforehand but don’t add Dhoka in the gravy. After preparing gravy (Step # 13) let it simmer for 2-3 minutes and then remove from heat. When it’s cool, transfer in a bowl and keeps in the
- Enjoy Dhokar Dalna with steamed Basmati rice or your favourite Pulao.
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