Dhokar Dalna is a classic Bengali dish that will wow your taste buds with its aromatic gravy and lentil cakes (dhoka). The distinctive texture and nuanced flavors of this vegetarian treat have made it a mainstay in Bengali cooking.
Soaking lentils like chana dal (split Bengal gram), grinding them into a smooth paste, and then mixing them with spices like turmeric, cumin, coriander, and ginger are the steps to make Dhokar Dalna. After that, you form the batter into little cakes or cubes and fry them until they’re crispy and golden brown on the surface and soft and delicate inside.
At the same time, make a tasty gravy by softening tomatoes, onions, and a combination of spices in high oil. After frying, add the lentil cakes to the gravy and simmer until soft, soaking up all the sauce tastes.
A multi-textured and flavorful dish with a hearty texture is the end product. The crunchy outside of the lentil cakes offers a stunning contrast to the smooth and velvety sauce, making for a very delicious meal.
The traditional accompaniments to hot Dhokar Dalna are steaming rice and Indian bread like roti or paratha. For an extra burst of flavor and crunch, try topping it with chopped green chiles or chopped cilantro.
Dhokar Dalna Recipe
Ingredients
For the Lentil Cakes (Dhoka):
- 1 cup Bengal gram dal chana dal, soaked for 4-6 hours
- 2 green chilies finely chopped
- 2 tablespoons ginger grated
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- Salt to taste
- Oil for frying
For the Curry (Dalna):
- 2 tablespoons mustard oil or vegetable oil
- 1 bay leaf
- 2-3 green cardamom pods
- 1 cinnamon stick
- 2 cloves
- 1 teaspoon cumin seeds
- 1 onion finely chopped
- 2 tomatoes finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder adjust to taste
- Salt to taste
- 1 tablespoon sugar optional
- Fresh coriander leaves for garnish
Instructions
Step 1: Prepare the Lentil Cakes (Dhoka)
- Drain the soaked Bengal gram dal and grind it into a coarse paste using a food processor or blender. Add a little water if needed to facilitate grinding.
- Transfer the ground dal to a mixing bowl and add chopped green chilies, grated ginger, cumin seeds, turmeric powder, and salt. Mix well to combine all the ingredients.
- Heat oil in a non-stick pan over medium heat. Spread the dal mixture evenly onto the pan and cook for 7-8 minutes, stirring continuously, until it forms a thick, non-sticky dough-like consistency.
- Remove the cooked dal mixture from the pan and spread it onto a greased plate or tray. Allow it to cool completely.
Step 2: Shape and Fry the Lentil Cakes (Dhoka)
- Once the dal mixture has cooled down, cut it into diamond-shaped pieces or squares.
- Heat oil in a frying pan or kadai over medium heat for shallow frying.
- Fry the shaped lentil cakes (dhoka) in batches until they turn golden brown and crispy on both sides. Drain excess oil by placing them on a paper towel-lined plate. Set aside.
Step 3: Prepare the Curry (Dalna)
- Heat mustard oil or vegetable oil in a deep pan or kadai over medium heat.
- Add bay leaf, green cardamom pods, cinnamon stick, cloves, and cumin seeds to the hot oil. Let them splutter and release their aroma.
- Add finely chopped onions to the pan and sauté until they turn golden brown.
- Add ginger-garlic paste to the pan and sauté for another 2-3 minutes until the raw smell disappears.
- Add finely chopped tomatoes to the pan and cook until they turn soft and mushy, forming a thick gravy.
- Add turmeric powder, cumin powder, coriander powder, red chili powder, and salt to the pan. Mix well to combine all the spices with the tomato gravy.
- Add a little water to the pan if the gravy becomes too dry, and let it simmer for 5-7 minutes until the spices are well incorporated.
- If desired, add sugar to balance the flavors of the curry.
Step 4: Assemble the Dish
- Gently add the fried lentil cakes (dhoka) to the simmering curry in the pan.
- Coat the lentil cakes evenly with the curry and let them simmer for another 5-7 minutes to absorb the flavors.
- Garnish with fresh coriander leaves before serving.
- Step 5: Serve and Enjoy
- Once the lentil cakes are well coated with the curry and infused with flavors, remove the pan from the heat.
- Serve hot Dhokar Dalna with steamed rice or warm rotis for a delicious and satisfying meal.
Tips and Information
Tips and Information
- Soaking Dal: Ensure that the Bengal gram dal (chana dal) is soaked for an adequate amount of time to soften it for grinding.
- Consistency of Dal Mixture: The dal mixture should be thick and non-sticky to form into shapes easily. Adjust the water content accordingly while grinding.
- Shaping Dhoka: You can shape the lentil cakes (dhoka) into any desired shape, such as squares, diamonds, or rectangles, before frying.
- Adjusting Spice Level: Customize the spice level of the curry by adjusting the amount of red chili powder according to your taste preference.
- Serving Suggestions: Dhokar Dalna pairs well with steamed rice, pulao, or warm rotis. It can also be served as a standalone snack or appetizer.
Whether you’re having it as a hearty dinner on a cold night or as part of a festive spread, the robust flavors and comforting aroma of Dhokar Dalna will enchant your taste buds. So, get ready to have a taste of Bengal’s culinary legacy with every mouthful!
A classic Bengali treat, Dhokar Dalna is a sensory delight thanks to its exotic ingredients and mouth-watering textures. Dhoka, or lentil cakes, are a signature ingredient in this recipe. They are cooked until golden brown and filled with crushed lentils and aromatic spices. Tomatoes, ginger, garlic, and a combination of traditional Bengali spices are cooked with these delicious lentil cakes to make a delectable curry. The end product is a robust curry that is great with hot rotis or steaming rice. What follows is a recipe for this delectable Bengali treat; let’s dive in!