Dhokar Dalna.....................!!! A Complete Veg Bong Delicacy............!!!
Bengali cuisine is a culinary style,originating in Bengal,a region in the eastern part of the Indian Subcontinent,which is now divided into West Bengal and Bangladesh.Bengali cuisine are famous for its subtle flavours and its huge spread of confectionaries and dessert.
Dhokar Dalna is one of the most famous complete veg bengali food.But since my chinldhood,I am in a big confusion that why such a beautiful dish is given this peculiar name,"Dhokar Dalna".The bengali word,'Dhoka' means "to cheat".I really dont have any idea,why the lightly spiced fried lentil cakes(Dhoka) are given this particular name.
However,I have learned this recipe from my mother. In this preparation she used to simmer the lightly spiced golden fried Dhokas or lentil cakes in a gravy made with ginger -cumin paste and coconut milk.
Here is the recipe:
Ingredients:
Process:
Bengali cuisine is a culinary style,originating in Bengal,a region in the eastern part of the Indian Subcontinent,which is now divided into West Bengal and Bangladesh.Bengali cuisine are famous for its subtle flavours and its huge spread of confectionaries and dessert.
Dhokar Dalna is one of the most famous complete veg bengali food.But since my chinldhood,I am in a big confusion that why such a beautiful dish is given this peculiar name,"Dhokar Dalna".The bengali word,'Dhoka' means "to cheat".I really dont have any idea,why the lightly spiced fried lentil cakes(Dhoka) are given this particular name.
However,I have learned this recipe from my mother. In this preparation she used to simmer the lightly spiced golden fried Dhokas or lentil cakes in a gravy made with ginger -cumin paste and coconut milk.
Here is the recipe:
Ingredients:
- Chana dal/Bengal gram:1 cup(soaked overnight in water)
- Potato:2 large(cut into big cubes)
- Cumin(1 tsp)+ Ginger(1 inch)+ Red dry chilli(1/2) Paste:1 tbsp
- Dry roasted cumin powder:1 tsp
- Cumin seeds:1 tsp
- Red chilli powder:1/2 tsp(or as per taste)
- Salt:As per taste
- Sugar: 1/2 tsp
- Bay leaves:1/2
- Cinnamon stick:1
- Turmeric Powder:1/2 tsp
- Garam Masala powder:1/2 tsp
- Oil(I used mustard oil for cooking and white oil for frying dhoka)
- Ghee:1-2 tsp
- Coconut Milk:1 cup
- Water:1/2 cup.
Process:
- Wash and soak Bengal gram lentils in water overnight or for 4-6 hours.
- Drain water and grind the dal to a paste in a mixer.
- Heat 1 tspoon oil and temper it with 1/2 tsp cumin seeds.
- Pour the ground dal and add salt,pinch of sugar,dry roasted cumin powder,chilli powder, and mix well.
- cook till the mixture is soft and sticky, but not completely dry.
- Now smear little oil in a dish. Pour the cooked dal and spread evenly on the dish.
- Press lightly with a spoon so that it sets properly.
- Cool and cut the dhoka into square or diamond shapes with the help of a knife.
- Now,heat two tbsp white oil in a pan and fry the dhokas until light brown.
- Remove and keep them aside.
- In the same pan now fry the potato cubes with little salt and turmeric powder until golden brown and keep them aside too.
- Now Take an another deep bottom vessel.
- Heat 2-4 tbsp mustard oil and add little cumin seeds,bay leaves, one red dry chilli and the cinnamon stick.
- When the cumin seeds start to splutter and beautiful odour releases add the cumin-ginger-chilli paste.
- Cook few minutes and then add turmeric powder and salt.
- When the mixture starts to release oil add the fried potato.
- Mix them well and add water.
- Cover and Cook until the potato cubes become soft and tender.
- Now add the coconut milk.
- Bring it to boil.
- Now add the fried dhokas.
- In a medium flame cook until desired consistency .
- Carefully cook after adding dhokas to the gravy so that the dhokas reman intact after cooking.
- Turn off the gas and add little ghee and sprinkle garam masala powder on it.
- Serve with hot rice and believe me,it's heavenly delicious.
