DHOKAR DALNA

Dhokar Dalna - another signature Bengali dish. The traditional Dhokar Dalna is a complete vegeterian dish, doesn't contains onion-garlic. Nowadays, dhoka packaged mixture is easily available in the market. But I don't prefer this one. Though its a very lengthy and time taking process to make Dhokar Dalna but the result comes out is absolutely delicious. Mostly it is made of cholar dal, but my mom used to make it with the mixture of cholar dal and matar dal. I also like it. Dhoka - normally means cheating, no one like it. But when it comes along with Dalna, everybody loves it. And I am also not the exception. My in-laws are also fond of it. When Dhokar Dalna is in the menu, my in-laws just behave like - "toot paro". Haha! Anyways, I will tell you the exact proportion to make a soft and tasty Dhokar Dalna without using the packaged mixture. But if you are too lazy to follow the steps, then go for it. So, lets check out the recipe - 

Ingredients

• Bengal gram (chana dal / cholar dal) - 2 cups, soaked overnight
• Yellow split pea (matar dal) - 1 cup, soaked overnight
• Potaotes, cubed - 1 large size
• Tomatoes, chopped - 1 medium size
• Green peas - 1/2 cup
• Green chilli - 5
• Ginger, grated - 1/2 tsp
• Asafoetida - 1/3 tsp
• Cumin seeds - 1/2 tsp
• Carom seeds (ajwain) - 1/2 tsp
• Dry red chilli - 1
• Bay leaf - 1
• Turmeic powder - 1 tsp
• Cumin powder - 1 and 1/2 tsp
• Coriander powder - 1 tsp
• Kashmiri red chilli powder - 2 tsp
• Garam masala powder - 1 tsp
• Salt - to taste 
• Sugar - to taste
• Ghee - as required
• Oil - as required

Method

First step is to grind the dal. Take the chana dal and matar dal to a blender jar. Add 2 green chillies and carom seeds. Grind altogether and make a medium smooth paste. Take this out in a mixing bowl and add asafoetida, 1/2 tsp turmeric powder, 1/2 tsp cumin powder, 1/2 tsp garam maala powder, 1 tsp kahmiri red chilli powder and some salt & sugar. Give it a nice mix.

Second, take a pan and heat 1 tsp ghee. Add the mixture and cook. Once the moisture almost evaporates and it becomes dry, switch off the flame. Now, in a dish grease some oil. Transfer the mixture into it. Spread it equally and leave for about 10 mins. Remember, spread it in that way, so we can cut it in diamond shape or square shape to make the dhoka.

Third, heat oil for deep fry. Cut the mixture into small equal size diamond shaped pcs. Put it into the oil and fry till golden brown. Fry both side till crisp. Take these out in a kitchen towel and keep aside. You can have this fried one too.

Lastly, to make the gravy, heat oil in a pan. Add cumin seeds, dry red chilli ad bay leaf. after a few sec, add the potatoes. Sprinkle some turmeric powder and salt. Fry for an another min or two. Add the grated ginger, green peas and chopped tomatoes. Cook until the tomatoes are nice and soft. Add green chillies, turmeric powder, salt & sugar according to taste, kashmiri red chilli powder, cumin-coriander powder and garam masala powder. Add 1 tsp ghee and some warm water. Cook till it releases oil. Now add some more water (warm). Cover the lid and bring it to boil. Add the fried dhoka to it. Add 1 tsp of ghee. Cook it. Once the gravy becomes thick and the dhokas are nice and soft, serve along with rice or roti or anything you like.