Name: Dhokar Dalna (Lentil Fritters In Potato & Tomato Gravy) from West Bengal recipe by Alka Jena at BetterButter
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: For the lentil fritters:; 1 cup split gram (chana dal) soaked overnight; About 2 Tbsp water for grinding 1 Tbsp ghee or oil; A pinch of pure hing powder A pinch of salt; 1 tsp jeera seeds, dry roasted and ground 1/2 tsp red chilli powder; Oil/ghee for frying; For the Gravy:; 1/8 tsp pure hing powder; 1 Tbsp grated ginger; 2 to 3 Tbsp ghee or oil; 1 small bayleaf; 1/4 tsp kalonji seeds; 2 medium size tomatoes, pureed; ½ tsp red chilli powder; 2 medium size potatoes, boiled, peeled and mashed; ¼ tsp turmeric powder; 1 tsp jeera seeds, dry roasted and ground; 1 tsp coriander powder; 2 green cardamom seeds lightly crushed; 1/2 tsp garam masala; 1 tsp salt; Fresh Coriander leaves for garnishing

ABOUT Dhokar Dalna (Lentil Fritters In Potato & Tomato Gravy) from West Bengal RECIPE

Dhokar Dalna (Lentil fritters in Potato & Tomato gravy) is a traditional dish from the Bengali Cuisine that's purely satvik, which was originally created by the Bengali widows who were not allowed to eat onion or garlic. Dhokas are the fried chana dal fritters that are lightly spiced and then simmered in a gravy made with tomatoes and ginger, spiced with cumin and coriander called Dalna, a cooking term that means any vegetables cooked in a medium thick gravy seasoned with ground spices, specially with Garam masala and a touch of ghee.The dhokas are such a delight and the Dalna is so fragrant that you wouldn't even miss onion or garlic in here.

Ingredients Serving: 4

For the lentil fritters:
1 cup split gram (chana dal) soaked overnight
About 2 Tbsp water for grinding 1 Tbsp ghee or oil
A pinch of pure hing powder A pinch of salt
1 tsp jeera seeds, dry roasted and ground 1/2 tsp red chilli powder
Oil/ghee for frying
For the Gravy:
1/8 tsp pure hing powder
1 Tbsp grated ginger
2 to 3 Tbsp ghee or oil
1 small bayleaf
1/4 tsp kalonji seeds
2 medium size tomatoes, pureed
½ tsp red chilli powder
2 medium size potatoes, boiled, peeled and mashed
¼ tsp turmeric powder
1 tsp jeera seeds, dry roasted and ground
1 tsp coriander powder
2 green cardamom seeds lightly crushed
1/2 tsp garam masala
1 tsp salt
Fresh Coriander leaves for garnishing

Instructions

Wash and soak the dal in plenty of water for about 5 to 6 hours or preferably overnight. Drain and keep aside. Add enough water to the dal to grind it in a food processor.
Heat up the ghee or oil over moderate heat and sauté the hing powder for about 30 seconds and then scoop in the dal paste. Keep stirring it until it thickens for about 5 minutes.
As it will stick to the bottom of the pan, keep stirring. It’s ready when it pulls away from the sides and forms a solid mass. Now add the roasted jeera powder, chilli powder and salt.
Mix well and spread the paste in a oiled platter. When it cools down, cut it into diamond shapes or squares.
Heat oil in a kadai and deep fry till light golden. Drain on a clean absorbent kitchen towel or paper and keep aside.
Heat up the ghee or oil in a pot. When it’s, drop in the green cardamom, bayleaf and once it starts to release its flavour, add grated ginger. When the ginger turns a little dark, add the hing powder and kalonji seeds.
Add the tomatoes and fry until they start to stick to the bottom of the pan, and the ghee or oil begins to separate from them.
Add mashed potato, coriander powder, turmeric powder, roasted cumin powder, red chilli powder and sauté for a minute.
Now pour in the water and salt. Cook until the gravy thickens. I have used mashed potatoes to make the gravy thick. Add the fried lentils to the gravy when it is somewhat thick.
Remember that the cakes will absorb liquid; you may have to add some more water if the gravy dries up. So it is better to put the dhokas in the gravy just before serving.
Add garam masala and serve hot garnished with chopped fresh coriander leaves.

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