Are you craving a flavorful and comforting Bengali dish? Look no further! Dhokar Dalna is a classic Bengali recipe that’s both delicious and surprisingly easy to make. This hearty lentil cake curry is perfect for a quick weeknight dinner or a special occasion. It’s a fantastic example of homemade cooking at its finest, offering a delightful balance of textures and tastes. Let's dive into this amazing recipe and explore the culinary magic of Bengal!
Ingredients:
For the Dhoka:
- 1 cup yellow split peas (chana dal), soaked for at least 4 hours or overnight
- 1/4 cup rice flour
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red chili powder (adjust to taste)
- Salt to taste
- 2 tablespoons oil for frying
For the Dalna:
- 2 tablespoons mustard oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1-2 green chilies, slit
- 1 small onion, finely chopped
- 1 inch ginger, grated
- 2 cloves garlic, minced
- 1 large tomato, pureed
- 1/2 cup water
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon red chili powder (adjust to taste)
- 1/4 teaspoon garam masala
- Salt to taste
- 1/4 cup chopped coriander leaves for garnish
Step-by-Step Instructions:
Making the Dhoka:
- Drain the soaked yellow split peas and grind them into a smooth paste using a blender or food processor. Add a little water if needed to achieve a smooth consistency.
- In a bowl, combine the ground lentil paste, rice flour, turmeric powder, red chili powder, and salt. Mix well until a thick batter forms.
- Heat oil in a non-stick pan or griddle over medium heat.
- Drop spoonfuls of the batter into the hot oil, shaping them into small, flat cakes.
- Fry the dhokas until they turn golden brown and are cooked through, flipping them halfway. Drain on paper towels to remove excess oil.
Making the Dalna:
- Heat mustard oil in a pan or pot. Add mustard seeds and cumin seeds. Let them splutter.
- Add the green chilies, onion, ginger, and garlic. Sauté until the onion turns translucent.
- Add the tomato puree and cook for 2-3 minutes until the oil starts to separate.
- Stir in turmeric powder, red chili powder, garam masala, and salt.
- Add water and bring to a simmer.
- Gently add the fried dhokas to the gravy. Ensure they are submerged in the sauce.
- Simmer for 5-7 minutes, allowing the flavors to meld.
- Garnish with fresh coriander leaves before serving.
Cooking Tips for Perfect Dhokar Dalna:
- Soaking the lentils: Soaking the lentils is crucial for achieving a smooth and soft dhoka. Don't skip this step!
- Consistency of the batter: The batter should be thick enough to hold its shape when dropped into the oil. Adjust the amount of rice flour accordingly.
- Don't overcrowd the pan: Fry the dhokas in batches to ensure even cooking and browning.
- Simmering is key: Simmering the dhokas in the gravy allows them to absorb the flavors and become incredibly delicious.
Variations:
- Spice level: Adjust the amount of chili powder according to your preference. For a milder version, reduce the amount or omit it altogether.
- Vegetables: Add other vegetables like potatoes, eggplant, or green beans to the dalna for a heartier dish.
- Coconut milk: For a richer flavor, add a splash of coconut milk to the dalna towards the end of cooking.
Nutritional Information (per serving, approximate):
- Calories: Around 250-300
- Protein: Around 15-20g
- Carbohydrates: Around 30-40g
- Fat: Around 10-15g
This nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
Enjoy this delicious and healthy Bengali specialty! It's a perfect quick dinner idea and a testament to the beauty of simple, homemade cooking. Let us know how your Dhokar Dalna turns out in the comments below!