Dhokar Dalna – Bengali Lentil cake Gravy

  
This was the authentic Bengali gravy made with lentil cakes and the potatoes simmered in coconut milk. 

This was the challenge for this month’s south VsNorth challenge. Nabanita of Esho – Bosho – Aahare has challenged the south team with this delicious gravy.

  This is a traditional Bengali satvik dish with out onion and garlic. In this deep fried lentil cakes are simmered in a rich gravy of coconut milk, cashew – raisin paste and potato and seasoned with cumin, ginger paste and garam masala.

  Though the Bengali meaning of dhoka is “to cheat”, here the dhokas are the fried lentil cakes.

 The lentil cakes tastes similar to masal vada somewhat. I munched few when fried.

 The making of this gravy may seem difficult for the beginners but I find it was easy.

Requirements:

For lentil cake:

Channa dhal – 1 ½ cup

Matar dhal  / Split peas dal ( Pattani paruppu ) – ½ cup

Grated coconut – ½ cup

Ginger paste – 1 tsp

Onion seeds – 2 tsp ( I didn’t use )

Red chilli – 3

Turmeric powder – 1 tsp

Salt to taste

Oil – 1 tbs

Oil for frying the lentil cakes

For Gravy :

Potato – 3

Tomato – 1

Coconut milk – 2 cup

Grated coconut – ½ cup

Ginger paste – 1 tbs

Asafetida – ¼ tsp

Cumin seeds – 1 tsp

Cumin powder – 1 tbs

Slit green chillies - 3

Garam masala powder – 2 tbs

Red chilli powder – 1 tsp

Turmeric powder – 1 tsp

Cashew raisin paste – 4 tbs ( 20 cashew and 15 raisins )

Oil – 2 tbs

Salt as required

Method :

Making of Lentil cakes :

Wash and Soak both dhals for 2 hours.

Drain out the excess water and grind into a coarse paste with the ginger and red chillies. Green chilli is used in original recipe , I used red chilli instead.

Add in the turmeric powder , onion seeds , salt , grated coconut and mix well.

Heat a tablespoon of oil in the kadai and add this mixture and cook in medium flame.

Keep stirring till the mixture is cooked well. It will change color to darker. It won’t stick to the pan.

Add this to a greased flat tray and let it cool.

Cut into pieces of required shape , I cut into squares.

Heat oil in a kadai ,  deep fry these lentil cakes till golden brown.

Making of gravy :

Soak the cashew and raisins for 20 minutes and grind into a fine paste.

Chop the tomato into fine pieces.

Chop the potato into cubes.

Heat a tablespoon of oil in a pan , and sauté the potatoes.

Add in the turmeric powder and half a teaspoon of salt.

Sauté till the potatoes are became golden brown in colour.

Take out and keep aside.

In the same pan , add the remaining oil , cumin seeds , asafetida and let it crackle.

Add the slit green chillies , ginger paste and chopped tomatoes , sauté well.

Add  in the cumin powder , red chilli powder , turmeric powder , garam masala and mix well.

Add the grated coconut , coconut milk , cashew raisin paste and mix well.

Add in the sauted potatoes and required salt.

Let it simmer for 5 – 8 minutes.

Add in the lentil cakes and mix well.

Take off from flame and serve.

Serve along with rice , roti. We had it with chappati.

This gravy was with the flavor of coconut and dhal . It has a combination of tastes like sweet and  spice.

Note :

Add the lentil cakes just before serving.

To enhance the taste add a spoon of ghee to the gravy.

Coconut milk must be medium thick.

While cooking the grounded lentil mixture use a tablespoon of oil only not more than that.

Deep fry lentil cakes gently in a medium flame for even cooking.

        

  @ foodelicious