Dhokar Dalna

Dhokar Dalna is a cherished traditional Bengali vegetarian delicacy, often prepared during festivals, special occasions, and family gatherings. The dish features fried lentil cakes (dhoka) made from chana dal, simmered in a rich and aromatic gravy infused with traditional Bengali spices. Its unique texture and flavorful curry make it a timeless favorite in Bengali cuisine.

Ingredients

For the Dhoka

• 200 g chana dal (split Bengal gram)

• 1-inch piece ginger

• 4–5 green chilies

• Shalimar's Sunflower Oil, as required for cooking and frying

• Salt to taste

• 1 tablespoon sugar

• 1 teaspoon Shalimar's Chef Spices Cumin Powder

• 1 teaspoon Shalimar's Chef Spices Coriander Powder

  
  

For the Gravy

• 1 tomato, ground into a paste

• 1 tablespoon ginger paste

• 1 bay leaf

• 2 dried red chilies

• 1 teaspoon Shalimar's Chef Spices Red Chili Powder

• 1 teaspoon Shalimar's Chef Spices Turmeric Powder

• 1 teaspoon Shalimar's Chef Spices Cumin Powder

• 1 teaspoon Shalimar's Chef Spices Coriander Powder

• 2 tablespoons sugar

• Salt to taste

• 2 teaspoons cashew paste

• 2 teaspoons poppy seed paste

• 1 tablespoon ghee

• ½ teaspoon Shalimar's Chef Spices Garam Masala Powder

• Shalimar's Sunflower Oil, as required

  
  

Method

Prepare the Dhoka

Soak the chana dal for 5–6 hours. Drain and grind it into a smooth paste with the ginger and green chilies.

Heat 2 tablespoons of Shalimar's Sunflower Oil in a pan and add the lentil paste. Season with salt, 1 tablespoon sugar, 1 teaspoon cumin powder, and 1 teaspoon coriander powder. Cook over low heat, stirring continuously, until the mixture thickens and begins to leave the sides of the pan.

Grease a tray or flat dish with oil and spread the cooked mixture evenly. While still warm, cut it into diamond or square-shaped pieces. Allow it to cool completely.

Heat sufficient oil in a pan and fry the pieces until golden brown. Remove and set aside.

Prepare the Gravy

Heat 2 tablespoons of Shalimar's Sunflower Oil in a pan. Add the bay leaf and dried red chilies and sauté for a few seconds. Add the remaining sugar and allow it to caramelize lightly.

Stir in the tomato paste and ginger paste. Add the red chili powder, turmeric powder, remaining cumin powder, coriander powder, and salt. Cook the masala well until the oil begins to separate.

Add the cashew paste and poppy seed paste and continue cooking for another 2–3 minutes. Pour in enough water to make a medium-thick gravy and bring it to a boil.

Gently add the fried dhoka pieces and simmer on low heat for 2–3 minutes, allowing them to absorb the flavors of the gravy.

Finish with ghee and Shalimar's Chef Spices Garam Masala Powder. Serve hot with steamed rice or Bengali pulao for a truly festive Bengali meal.