This is one of the niramish(veg) dish of bengalis. For bengalis, niramish or totally veg. means not only no meat, no fish, no egg, but also no onion. Specially, in fast days or on some puja days, there will no onion cooking in homes. This is one of the recipe will be cooking on those puja days. Our most of the veg. dishes are without onions and with very less oil and less spices to make vegetable more nutritious.
Now it's time to gather the ingredients...........
For this recipe you need :
Cholar dal (chana dal/bengal gram) : 1/2 cup
Matar dal (yellow split pea) : 1/2 cup
(if you don't have matar dal, only cholar dal
also works fine-then take 1 cup of it)
Potato : 1 or 2(medium-cubed)
Tomato : 1 (medium-blanched)
Ginger : 11/2" (grated)
Green chillies : 2
Turmeric powder :1 tsp.
Chilli powder : 2 tsp.
Cumin powder : 2 tsp.
Coriander powder : 1tsp.
Roasted cumin powder : 2 tsp.(take 2 tsp. cumin seeds and roast
them on a tawa until light brown and grind them into powder)
Bay leaf :1
Cinnamon stick :1 (1")
Cumin seeds : 1/2 tsp.
Garam masala : 2 tsp. (powder mixture of cardamom, cinnamon & cloves)
Ghee/clarified butter : 1 tsp.
Oil : 3-4 tblsp.
Salt to taste
Sugar : 2 tsp.
- Wash and soak two types of lentils overnight or 3-4 hours in hot water. Drain water in grind the dals with 1/2 green chillies to a paste with little water (if needed) in a mixer.
- In the mixture, add 1 tsp. ginger paste, season with salt, little sugar, if you like add little chilli powder (optional), cumin powder and roasted cumin powder. Mix all of them well.
- Now in pan, pour 1 tblsp. oil, pour the dal mixture over it and in low flame stir it until all the moisture evaporates and dal mixture becomes sticky but not completely dry.
- Grease a plate with little oil. Pour the dal mixture evenly on the plate with almost one inch depth. Press lightly with your spoon so that it sets properly. Cool and cut into square or diamond shapes.
- Heat 2 tblsp. of oil and fry the dhokas in medium flame to light brown on both sides. Do not over-fry them, then the curry won't go inside the dhokas and don't fry so little then dhokas will break easily in the curry. Remove and keep aside. Fry the potatoes in the same oil with little salt to light brown and keep aside.
- To make the gravy, heat a pan with 1 tblsp. oil, add bay leaf, cardamom, cinnamon, cloves and cumin seeds. when all the whole spices turn little brown, add rest of the ginger paste and tomatoes together. Stir till tomatoes turn soft.
- Add turmeric, chilli, cumin and coriander powder and mix well with tomatoes. when masala is cooked and oil seperates the spices, add potatoes. Then add about two small cups of water and salt. When the potatoes are half-cooked, then add the dhokas and simmer for 4-5 minutes. (Note : do not stir so often, dhokas will break.)
- When the potatoes are done and dhokas start to soak up some of the gravy and the curry thickens to medium thick gravy.
- Sprinkle garam masala and little ghee over it. Cook for another minute or two and take it off the heat. Dhokar dalna is ready to serve. Serve with plain rice or chapati or puri.