Dhokar dalna (lentil cake curry)
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Diamond-shaped cakes of ground chana dal, steamed or fried and simmered in a ginger and cumin gravy, a classic of Bengali vegetarian cooking.
Region: West BengalOccasion: Festive and vegetarian lunchesTime: 1 hour + 3 hours soakingServes: 4Vegetarian
Ingredients
- 1 cup chana dal, soaked 3 hours
- 1 tsp ginger paste and 2 green chillies
- ½ tsp hing
- 1 potato, cubed
- 1 tomato, chopped
- 1 tsp cumin powder, 1 tsp coriander powder, ½ tsp turmeric
- 1 bay leaf and ½ tsp cumin seeds
- ½ tsp sugar
- Mustard oil for frying and 1 tsp ghee
- Salt to taste
Method
- Grind the soaked dal with green chillies and a little ginger to a thick, coarse paste.
- Heat 2 tbsp oil, add hing and the dal paste with salt. Cook, stirring, until it leaves the sides of the pan.
- Spread the mixture on a greased plate about 2 cm thick. Cool and cut into diamonds (dhoka).
- Fry the dhoka until golden on all sides and set aside. Fry the potato cubes.
- In the same oil add bay leaf and cumin seeds, then the remaining ginger, ground spices and tomato. Add potatoes, salt, sugar and 1 cup water; simmer until tender.
- Add the dhoka for just 2 minutes before serving so they stay firm. Finish with ghee.
History
Dhokar dalna comes from Bengal’s niramish (no onion or garlic) kitchen, which turned lentils into protein-rich dishes for days without fish or meat.
Significance
It is a favourite on puja days and for guests who do not eat fish or meat.