Entree: India – Bengal – ঢোকার দালনা ➤ Dhokar Dalna (Fried lentil cakes simmered in a Bengali spiced tomato-onion gravy)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 30 min

Additional 25 min

Total 1 hr 30 min

Ingredients

- 1 cup (200 g) split chana dal (soaked 2–3 hours)
- 1/2 cup (120 ml) water for grinding
- 1 tsp (5 g) salt for batter
- 1/4 tsp (1 g) turmeric powder
- 1–2 green chilies (to taste), chopped
- 1 tbsp (15 ml) grated fresh ginger
- 2 tbsp (30 ml) vegetable oil or mustard oil for batter and steaming dish
- 3 tbsp (45 ml) mustard oil for frying and curry
- 1 tsp (2 g) panch phoron or 1/2 tsp (1 g) nigella seeds
- 1 large onion, thinly sliced — about 8 oz (225 g)
- 2 medium tomatoes, chopped — about 10 oz (280 g) or 1 cup (240 g) canned crushed tomato
- 1 medium potato, peeled and 1/2-inch diced — about 8 oz (225 g)
- 1/2 tsp (1 g) turmeric powder (for curry)
- 1 tsp (4 g) ground coriander
- 1/2 tsp (2 g) red chili powder or to taste
- 1/2 tsp (2 g) cumin powder
- 1/2 tsp (2 g) sugar (balanced to taste)
- 3/4 cup (180 ml) water or vegetable stock
- 1/2 tsp (2 g) garam masala
- Salt to taste (about 1 tsp / 5 g)
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Drain soaked chana dal and grind with 1/2 cup (120 ml) water, green chilies, ginger, 1/4 tsp (1 g) turmeric, and 1 tsp (5 g) salt into a smooth but slightly coarse batter.
2. Lightly oil a shallow heatproof dish with 2 tbsp (30 ml) oil, spread the batter evenly, and steam for 20–25 minutes until set and firm. Let cool completely.
3. Turn steamed dhokas onto a board, slice into 6–8 rectangular pieces, and pan-fry in 1–2 tbsp (15–30 ml) mustard oil over medium heat until golden on both sides. Set aside.
4. In a large skillet or kadhai, heat 3 tbsp (45 ml) mustard oil. When hot, add panch phoron or nigella seeds and let them crackle briefly.
5. Add sliced onion and sauté over medium heat until soft and beginning to brown, about 8–10 minutes. Add diced potato and cook 4–5 minutes.
6. Stir in chopped tomatoes, 1/2 tsp (1 g) turmeric, ground coriander, red chili powder, cumin powder, and 1/2 tsp (2 g) sugar. Cook until tomatoes break down and oil separates, about 6–8 minutes.
7. Add 3/4 cup (180 ml) water or stock, salt to taste, and simmer until potatoes are nearly tender, about 8–10 minutes.
8. Gently nestle the fried dhoka pieces into the simmering gravy, spoon sauce over them, cover, and simmer 6–8 minutes to absorb flavors.
9. Sprinkle garam masala, adjust seasoning, garnish with chopped cilantro, and serve hot with steamed rice or luchi.