Dhokar Dalna- Bengali Lentil Curyy(SNC challenge)
Another new recipe from our SNC group. I have been posting lot of regional recipe for the past 5 months and that is due to this wonderful group. This is a group of people who belong to 2 team SOUTH TEAM and NORTH TEAM and each giver their own recipes to each other say for (eg) I belong to south team,so a member from our team will give a authentic south recipe to North team and North team will do the same for us. I have never made or heard about this recipe. I made it for the first time,I had little difficulty while making this because being a pure vegetarian it did smell a little bit like fish. The besan flour with ginger & green chillies when fried in oil gave a different smell. But when the gravy was done I loved the combination together.
I was goggling about this recipe and found some interesting facts like, this was a very respectful food since it was SATVIK, and it doesn't contain any onion or garlic. This dishes were also served during wedding ceremonies just for widows since they were not allowed to intake onion and garlic. Well def interesting hmmm.
This dish paired very well with hot white rice, it doesn't really need a side dish because I liked the channa cake fry with rice. If you like to join this group plz click here to know more detail. The brain child of this group is DIVYA PRAMIL and this recipe was given by NABANITA DAS . Thank you both for this wonderful challenge.
- Prep Time : 15 minutes
- Cook Time : 20 minutes
- Yield : 4-5 person
Ingredients
- For Lentil Cakes:
- Channa dal/kadala paruppu - 1 cup
- Ginger - 1/2 inch
- Green chillies - 4
- Turmeric powder - a pinch
- Salt - 1/2 tsp
- Oil - 2 tsp
- Grated coconut - 1/4 cup
- For Gravy:
- Oil - 2 tsp
- Cumin seeds/Jeera - 1 tsp
- Bay leaf - 2-3
- Green Chillies,long slit - 4
- Ginger paste - 2 tsp
- Tomatoes,finely chopped - 1
- Curd/Yogurt - 2 tsp
- Turmeric powder - a pinch
- Red chilly powder - 1 tsp
- Garam masala - 1/2 tsp
- Cashew-raisin paste - 2 tsp
- Coconut milk - 1/4 cup
- Salt - 1 tsp
- Coriander leaves,finely chopped - 1/4 cup
Instructions
1. Soak channa dal over night or 5-6 hrs in water. Then drain it and blend it with ginger,green chillies,turmeric powder and salt to fine paste.
2. In a pan add oil and add a pinch of hing, now transfer the besan paste to the pan and keep stirring little it gets the dough consistency.
3. Now transfer this to a oil spread plate and spread it evenly with a flat spoon or spatula. When it is still hot cut to diamond shape with a knife and leave it for 5 mins. Then deep fry this till golden brown and keep it separate.
4. Now cube potatoes and deep fry them too.
5. In a pan add some oil, to this add jeera,bay leaves,ginger paste,green chillies and tomatoes. Let it cook well. To this add turmeric powder,chilly powder,curd and garam masala. Add potatoes and salt.
6. Then add coconut milk and cashew-raisin paste and let it cook for 5 mins.
7. Then add the besan fry and let it sit for few mins. Now remove the besan fry and keep it separate. When it cool down add to the gravy otherwise it will absorb all the gravy. Then finally garnish with coriander leaves and serve it hot with white rice.
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Wow dear
delicious looking Dhokar Dalna 
lovely clicks and pictorials 
Wooo lovely click
New to your blog….
Lovely Janani… you made so nice… gravy looks yumm…
Looks delicous.
Wow Janani,so fast.Looks so yummy.
Welldone Janani,inviting dhokar dalna,love that diamond shaped dhokas.
wow janani u made it look nice
Super yummy and super fast dish , loved the presentation too….
Perfectly made curry. Looks delicious and as usual, beautiful presentation..
Wow!! Janani the dish has come out very well and looks delicious…
very nice
Looks really delicious.
Beautiful presentation, and very well explained. Looks very inviting
http://www.thelady8home.com/2013/05/24/qubani-ka-meetha-this-is-from-hyderabad/