Name: Bengali Koraishutir Dhokar Dalna / Curried Spicy Green Peas & Lentil Cakes recipe by Mousumi Manna at BetterButter
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Ingredients: Chana dal / Bengal Gram 1 cup; Green peas 1 &¾ cup; Green chillies (finely chopped) 2 tsp; Ginger-cumin paste 2 tsp; Fennel seeds ( roughly ground) ½ tsp; Asafoetida / Hing a small pinch; Salt and sugar to taste; Ginger-cumin paste 4 tbsp; Tomato puree ½ cup; Turmeric powder ¼ tsp; Red chilli powder ½ tsp; Green chillies chopped 1 Tsp or more; Bay leaves 1 or 2; Cardamom, cinnamon and cloves 2 pieces each; Garam masala powder 1 tsp; Oil for frying; Ghee 1 tbsp; Potatoes, cubed 2 cups (optional)

ABOUT Bengali Koraishutir Dhokar Dalna / Curried Spicy Green Peas & Lentil Cakes RECIPE

Steamed spicy green peas and lentil cakes are cooked in a lightly scented cumin-ginger paste.Koraishutir Dhokla Dalna is a beautiful variant of the classic Bengali dish Dhokar Dalna and it goes very well with Bengali pulao.Dhokar Dalna is considered as an epitome of Bengali vegetarian (Niramish) cuisine.

Ingredients Serving: 4

Chana dal / Bengal Gram 1 cup
Green peas 1 &¾ cup
Green chillies (finely chopped) 2 tsp
Ginger-cumin paste 2 tsp
Fennel seeds ( roughly ground) ½ tsp
Asafoetida / Hing a small pinch
Salt and sugar to taste
Ginger-cumin paste 4 tbsp
Tomato puree ½ cup
Turmeric powder ¼ tsp
Red chilli powder ½ tsp
Green chillies chopped 1 Tsp or more
Bay leaves 1 or 2
Cardamom, cinnamon and cloves 2 pieces each
Garam masala powder 1 tsp
Oil for frying
Ghee 1 tbsp
Potatoes, cubed 2 cups (optional)

Instructions

Wash and soak the chana dal for 5-6 hours.
Prepare the tomato puree from a well-ripened tomato.Wash and soak the cumin seed for half an hour.
To prepare cumin-ginger paste, grind peeled and clean ginger with 3-4 tbsp cumin seeds. Keep aside.
To prepare dhokla / pea-lentil Cake, grind the soaked dal, green peas, fennel seeds to a batter of slightly coarse texture.
Grease a flat bottom microwaveable dish. Pour the batter, and cook on micro high for 5-7 min or until set firmly.
.You can steam or pressure cooker it. When cooled slightly, cut the cakes into desired shapes .
Heat enough oil in a kadhai or deep bottom pan. Fry the dhoka till they are golden brown.
In the same oil, fry the potatoes and keep aside.
To prepare the curry, heat 2tsp oil in a pan.Add bay leaves, cinnamon, cardamom and cloves.
Add the ginger-cumin paste.Saute for a while, then add tomato pureee. Add the lightly fried potatoes. Followed by all the spices except garam masala.
Saute the masala paste till it leaves out oil. Add salt and sugar taste. Add enough water to cover half of the kadhai. Lower the flame and cook till potatoes are done.
Once done, add gently add lentil cakes or dhoka. Add more water if requires. Cover the pan and let the dhokla simmered in gravy for 5 minutes.
Just before switching off, sprinkle garam masala and drizzle a spoonful of ghee. Serve it warm.

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