| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Passive Time | 12 hours |
| Servings |
people
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Ingredients
For Dhokar / Lentil Cake
- 1 cup Chana Dal/ Bengal Gram soaked
- 2 Green Chili chopped
- 1 tsp Cumin seeds
- 1 tsp ginger chopped
- salt to taste
- 2 tbsp Oil
- 1/2 tsp Hing/ Asafoetida
For Curry :
- 2 Medium size Potatoes cut into cubes
- 2-3 tbsp Refined Oil or Mustard Oil
- 1 tsp Cumin seeds
- 1-2 Bay leaf / Tej patta
- 1 inch Cinnamon Stick
- 2-3 Green Cardamom
- 4 tbsp curd
- 2 Ripe Tomatoes pureed
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder
- 1 tsp Roasted Cumin Powder
- 1-2 tsp Garam Masala Powder
- salt to taste
- 2-3 Green Chilies slit
- 1 tbsp Fresh Chopped Coriander for garnish
- 1-2 tsp Ginger Paste
- 1/2 tsp sugar
Ingredients
For Dhokar / Lentil Cake
For Curry :
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Instructions
How to make Dhokar / Lentil Cake :
- Wash and soak chana dal overnight. Discard water and wash the dal again with fresh water and collect in a mixer grinder jar.
- Add cumin seeds, chopped green chilies and ginger in the jar and grind to make a fine paste.
- Grease a medium size thali and keep aside.
- Heat 2 tbsp oil in a non stick pan and temper it with asafoetida.
- Immediately add the chana dal mix and start stirring continuously till the dal leave the sides and collect to form a lump.
- Transfer the cooked dal mix on the greased thali and gently tap to spread. You can grease your palm or a bottom of a flat bowl and tap the mix evenly from all sides so that it spreads equally. Tuck the corners well and place the thali in a steamer and steam the lentil cake. This might take 10-15 mins or more. Keep checking by inserting a tooth pick in the center till it comes out clean.
- Transfer the thali on a wire rack and allow it to cool.
- Once the lentil cake is cool, cut into square or diamond shape and keep aside.
- Now heat oil in a wok or a pan and gently slide the lentil cake pieces in batches and fry from both sides till golden.
- Collect the fried pieces on a kitchen towel to soak excess oil.
How to make curry :
- In the same oil fry potato cubes till golden in color and collect them aside.
- Now temper the oil with some cumin seeds, bay leaf, cardamom and cinnamon stick.
- Add ginger paste and green chilies and fry till raw smell goes off.
- Now add in the tomato puree and fry till oil starts leaving the sides.
- Meanwhile in a bowl mix curd with coriander powder, red chili powder, cumin powder, garam masala powder and turmeric powder (optional).
- Add the curd mix in the wok and stir nicely. Cook for 5-6 mins in low flames. You can adjust oil from sides if required.
- Now add fried potatoes and mix well. Adjust salt as needed and slowly add water to make curry.
- Let the curry come to a boil and then simmer the flames and cook for another 5 mins till potatoes are tender.
- Gently add the fried dhokar/ lentil cake pieces into the curry, sprinkle sugar and turn of the gas.
- You can garnish the curry with some freshly chopped coriander and serve with luchi or hot rice.
Recipe Notes
If you liked this traditional No Onion-Garlic recipe from Bengal, then try making at home and send us your feedback in comments below.
Love : Shaheen
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