Name: Dhoka'r Dalna recipe by Tathagata Deb at BetterButter
Prep time: 90 min
Cook time: 30 min
Total time: 120 min
Yield: 5
Ingredients: For making the dhoka:; Motor daal 50 gm; Chana daal 50 gm; Green chili paste 1/2 tablespoon; Cumin, coriander, garam masala (roasted) - 1+1/2 tablespoon; Salt; sugar; For the curry :; Cumin seeds 1/2 tablespoon; Bay leaves 4-5; Cardamom, cinnamon, cloves 4-5 each; Potatoes 2 medium sized (dice cut); Tomatoes (dice cut) 1 medium sized; Ginger paste 1 tablespoon; Green chili paste 1 tablespoon; cumin powder 1 tablespoon; Coriander powder 1 tablespoon; Turmeric powder 1 tablespoon; Red chili powder 1 tablespoon; Cashew nut paste 1/2 cup; Raisin paste 1/2 cup; Curd/yoghurt 1/3 cup; Fresh cream 1/4 cup; Salt; sugar; Mustard oil; Chopped coriander leaves; ghee

ABOUT Dhoka'r Dalna RECIPE

Traditional recipe from the bengali cuisine. A little time consuming but too good a recipe to skip. Fried daal vada cooked in creamy gravy.

Ingredients Serving: 5

For making the dhoka:
Motor daal 50 gm
Chana daal 50 gm
Green chili paste 1/2 tablespoon
Cumin, coriander, garam masala (roasted) - 1+1/2 tablespoon
Salt
sugar
For the curry :
Cumin seeds 1/2 tablespoon
Bay leaves 4-5
Cardamom, cinnamon, cloves 4-5 each
Potatoes 2 medium sized (dice cut)
Tomatoes (dice cut) 1 medium sized
Ginger paste 1 tablespoon
Green chili paste 1 tablespoon
cumin powder 1 tablespoon
Coriander powder 1 tablespoon
Turmeric powder 1 tablespoon
Red chili powder 1 tablespoon
Cashew nut paste 1/2 cup
Raisin paste 1/2 cup
Curd/yoghurt 1/3 cup
Fresh cream 1/4 cup
Salt
sugar
Mustard oil
Chopped coriander leaves
ghee

Instructions

Soak tha daal in water for 1 hour minimum, after that drain the extra water and grind them to a uniform mixture.
Mix the ingredients mentioned for dhoka with the daal paste and place it on a levelled greased plate (greased with oil) for 15 minutes to let it become solid.
Next cut them to diamond shaped pieces and fry them in mustard oil.
Next fry the potatoes in oil and keep them separate.
Heat oil in a wok and fry the bay leaves, cumin powder, cardamom, cinnamon and cloves for few minutes.
Add all the spices and tomatoes and cook few minutes before adding salt and sugar and ginger and green chili paste.
Next when the mixture starts separating oil add the curd, cashew nut+ raisin paste and fresh cream in steps.
Cook few minutes before adding the fried potatoes and water for gravy.
Let the water boil and when it does add the fried dhoka to it and let it boil.
Cook for 5 minutes, then turn off the gas and sprinkle some chopped coriander leaves and ghee on the top.
Serve after keeping in standing time for 5 minutes.

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