Bengali Dhokar Dalna

Make the Dhoka (Lentil Cakes): Process the soaked chana dal with a portion of the green chillies, a portion of the ginger, a pinch of asafoetida, and salt into a highly textured, coarse paste using the absolute minimum amount of water necessary.

Heat a minor portion of the mustard oil in a pan until it reaches its smoking point. Temper with a pinch of cumin seeds, then deposit the dal paste into the pan. Fold in a portion of the cumin powder and turmeric. Cook the mixture continuously on low heat for 5-7 minutes until it gelatinizes, thickens, and pulls cleanly away from the pan's edges.

5–7 min

Tip the hot lentil mixture onto a well-greased tray straight away and flatten it evenly with an oiled spatula to about an inch thick. Let it set and cool completely before cutting it into diamonds or squares.

Heat another portion of the mustard oil in a kadhai. Delicately shallow fry the set dhoka pieces on medium heat until they develop a crisp, golden-brown armor on both sides. Remove and set aside safely.

Make the Gravy: In the same kadhai, add the remaining mustard oil. Shallow fry the potato cubes until perfectly golden and reserve them. In the residual hot oil, bloom the remaining cumin seeds, bay leaf, and asafoetida.

Incorporate the remaining grated ginger and sauté. Pour in the tomato puree, remaining turmeric, Kashmiri chilli powder, remaining cumin powder, and coriander powder. Sauté vigorously until the oil undeniably separates from the deeply colored masala.

Return the fried potatoes to the pan, pour in the measured warm water, and adjust the salt. Cover and simmer respectfully for 12-15 minutes until the potatoes are cooked completely through.

12–15 min

Slide the fried dhoka into the simmering gravy and cook for just 2 minutes, long enough to soak up some liquid without falling apart. Finish with garam masala and serve hot.

2 min