"Dhokar" is a delicious and rich lentil cake that is cooked, set on a thali and cut into diamond shapes and simmered in "Dalna" which means a thick gravy with potatoes and tomatoes. This recipe is one of the favorites of the Bengali cuisine. A must try!
DHOKAR DALNA
Ingredients
¾ cup soaked Bengal gram (chana dal)
½ cup soaked split pigeon peas (toor dal)
2-3 green chillies, broken
2 inch ginger, sliced
Salt to taste
2 tbsps mustard oil
1 tsp cumin seeds
2 dried red chillies
¼ cup peanuts, roasted, peeled and coarsely crushed
1 tsp sugar
½ tsp Tata Sampann Turmeric Powder
Oil for greasing + for shallow frying
Gravy
2 tbsps mustard oil
1 bay leaf
3 green cardamoms
4-5 cloves
2 inch cinnamon stick
2 medium potatoes, cut into 1 inch pieces
2 small tomatoes, cut into 1 inch pieces
Salt to taste
1 tsp red chilli powder
½ tsp Tata Sampann Turmeric Powder
1 tsp coriander powder
¾ tsp cumin powder
½ tsp garam masala powder
1 tbsp ginger-garlic paste
½ tsp sugar
1 tsp ghee
Chopped fresh coriander leaves for garnish
Method
1. Put the soaked Bengal gram in a blender jar, add soaked split pigeon peas, green chillies, ginger, salt and ¼ cup water and blend to a fine paste.
2. Heat mustard oil in a non-stick pan, add cumin seeds and dried red chillies and sauté for a few seconds. Add the blended paste and sauté for 3-4 minutes.
3. Add peanuts, sugar and Tata Sampann Turmeric Powder, mix and sauté for 1-2 minutes. Take the pan off the heat.
4. Grease a small plate with some oil, add the cooked mixture into it and spread it evenly. Flatten the top and set aside to cool completely.
5. Cut into diamond shapes and gently de-mould. These are are dhokar.
6. Heat sufficient oil in a non-stick pan, gently slide the dhokar into it and shallow fry till golden brown on both sides. Drain on an absorbent paper.
7. To make the gravy, heat mustard oil in a non-stick pan, add bay leaves, green cardamoms, cloves, cinnamon stick and sauté for a few seconds.
8. Add potatoes, mix and sauté till they turn golden brown.
9. Add the tomatoes and salt and mix well. Add red chilli powder, Tata Sampann Turmeric Powder, coriander powder, cumin powder and garam masala powder and mix well.
10. Add 1½ cups water, mix and cook for 8-10 minutes. Add sugar and ghee, mix and cook for 1-2 minutes.
11. Take the pan off the heat and transfer the dhokar dalna into a serving bowl, garnish with coriander leaves and serve hot.
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