Dhokar dalna popular Bengali vegetarian dish that will delight any meat eater. Although it takes a few more steps to complete the dish, the comforting and delicious result that awaits is worth the time and effort.
These lightly spiced lentil cakes are fried and simmered in a flavorful gravy made with a ton of different aromatic spices and potatoes. This dish is best enjoyed with plain white rice. Dhokar Dalna Recipe tastes best when it is hot. Store it in a casserole to keep it warm for hours together. Notice that there are no onions or garlic in this dish? There is a little story behind it….see Trivia.
Health Benefits :
Split peas (or otherwise also known as lentils) are very high in protein. For vegetarians, lentils are a very good source of protein. Dhokardalna is also very low in saturated fat with just a little bit of ghee in the recipe. If you want to make this dairy free, feel free to replace that with vegetable oil.
Ingredients
yellow split peas (chanadaal): 150 g
bay leaf: 1
cumin seeds: 20g
ground ginger: 2 tsp
Sugar: ½ tsp
Ghee: 2 tsp
salt to taste
large potato – peeled and chopped into small cubes: 1
tsp asafetida (hing): 1
tsp red chilli powder: 2
tsp turmeric powder: 1/2
tsp garam masala: 1
tbsp mustard oil: 4
How To Make Dhokar Dalna
- Soak the split peas in water overnight.
- Drain and transferthe split peas to a blender and make a smooth batter. Add water as needed for smooth blending.
- Heat a skillet with oil over low heat and cook the split peas mixture for about 10 to 15 minutes.
- Add cumin seeds, ginger, red chilli powder, sugar and salt into the skillet.
- Mix them well and cook the mixture for another 2 to 3 minutes over low heat.
- Remove the mixture from pan and set it aside to cool.
- Grease a large plate and pour the paste onto the plate.
- Pat the paste down with hands and make a flat disc.
- Cut the paste with knife into small squares, and let them get cool and hard.
- Heat some oil in the pan again and pan fry the lentil pieces for 4 to 5 minutes until they are golden brown. Remove and set them aside on a plate lined with kitchen towels to absorb any excess oil.
- Heat a small amount of oil in the same skillet and add cumin seeds, asafoetida, bay leaf, and sauté them for few seconds until fragrant.
- Add ginger, red chilli powder and potatoes, and pour little amount of water to make a gravy.
- Mix well and cook covered for 5 to 8 minutes.
- Add fried lentil cakes in the gravy and cook for another 5 minutes.
- Add garam masala and ghee at the very last and serve the DhokarDalna hot.
Trivia :
In Bengal, it is not uncommon to see widows refraining from onions and garlic and since they are the key contributors to Bengali vegetarian cuisine, the result is a dish such as the dhokardalna!