Dhnokar Dalna or Bengali Lentil Cake Curry (No Onion-Garlic)

Name: Dhnokar Dalna or Bengali Lentil Cake Curry (No Onion-Garlic)
Total time: 5400 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 Cup Chana Dal: Soaked Overnight & then blended to a coarse & thick paste/mixture; To Taste Salt; 1/2 tsp Sugar; 1 tsp Dry Roasted Cumins & Red Chilli Powder: Bhuna Masala Powder; 1/2 tsp Hing/Asafoetida; 1 tsp Red Chilli Powder; 1/2 tsp Turmeric; 1/2 tsp Red Chilli Flakes: Optional; 1 tsp Fresh Ginger Paste; 1 tsp Green Chilli Paste; 1 tsp Garam Masala Powder: Homemade; As Required Cooking Oil: For Shallow Frying the Dhoka; 2 Bay Leaves; 1 tsp Cumin Seeds; 1/2 tsp Hing/Asafoetida; 4-5 Cloves; 1 ” Cinnamon Stick; 2-3 Green Cardamoms: Split; 1 Cup Potatoes: Cut Up into Medium sized Cubes; 1 Tomato: Finely Chopped; 3-4 Fresh Green Chillies: Slit; 1/2 tbsp Ginger Paste; 1/2 tsp Red Chilli Powder; 1 tsp Kashmiri Red Chilli Powder; 1/2 tsp Turmeric; 1 tsp Cumins Powder; 1 tsp Bhuna Masala Powder: Homemade; 1 tsp Garam Masala Powder: Homemade; 1 tbsp Ghee; 1 tbsp Cooking Oil: Any Veg. Oil

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

One of the most delectable & Royale of the Bong Veg. Dishes-
Majorly, loved by all & despite being made in many a different ways…it’s the most decadent dishes of all the major vegetarian Bengali Styles

A Must Try

#thc
#thcweek12
#Curry
#Cooksnapchallenge

A Must Try

#thc
#thcweek12
#Curry
#Cooksnapchallenge

Anamika Banerjee @LadyLazarrus_9663

Bangalore- INDIA

A Must Try

#thc
#thcweek12
#Curry
#Cooksnapchallenge

A Must Try

#thc
#thcweek12
#Curry
#Cooksnapchallenge

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Ingredients

45 mins. Prep Time: 45 mins.

3 servings

For the Dhoka/Lentils Cake:
1 CupChana Dal: Soaked Overnight & then blended to a coarse & thick paste/mixture
To Taste Salt
1/2 tspSugar
1 tspDry Roasted Cumins & Red Chilli Powder: Bhuna Masala Powder
1/2 tspHing/Asafoetida
1 tspRed Chilli Powder
1/2 tspTurmeric
1/2 tspRed Chilli Flakes: Optional
1 tspFresh Ginger Paste
1 tspGreen Chilli Paste
1 tspGaram Masala Powder: Homemade
As Required Cooking Oil: For Shallow Frying the Dhoka
For the Gravy: Tempering Spices-
2Bay Leaves
1 tspCumin Seeds
1/2 tspHing/Asafoetida
4-5Cloves
1” Cinnamon Stick
2-3Green Cardamoms: Split
1 CupPotatoes: Cut Up into Medium sized Cubes
1Tomato: Finely Chopped
3-4Fresh Green Chillies: Slit
1/2 tbspGinger Paste
1/2 tspRed Chilli Powder
1 tspKashmiri Red Chilli Powder
1/2 tspTurmeric
1 tspCumins Powder
1 tspBhuna Masala Powder: Homemade
1 tspGaram Masala Powder: Homemade
1 tbspGhee
1 tbspCooking Oil: Any Veg. Oil

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Steps

45 mins. Prep Time: 45 mins.

1

First Up: Soak the Chana Dal in sufficient water with some salt for overnight or a min. of 7-8 hrs time- Then, straining the water from it- blend it to a thick coarse paste without adding in much water in it at all (in case you find it difficult to grind it just add not more than a tbsp of water into it to blend it nicely)- Set Aside
2

Next: Cut Up the potatoes, wash & gently sauté with some salt & turmeric until light golden brown, set aside-
Then, heat up a frying pan over the medium flame- Add in the cooking oil with some ghee- Then, add in the Chana Dal Paste, salt & sugar- to taste, hing, dry roasted cumins powder, turmeric & red chilli powders, 2G Paste (Ginger-Green Chilli Paste)
3

Mix everything well together until nicely combined and well blended & keep sautéing until the mixture absorbs the moisture completely & starts leaving the pan on its own-
Grease a plate/dish with some oil/ghee, transfer/pour in the prepared mixture to it & spread it evenly all along its entire circumference & allow it to cool down slightly before slicing it up nicely to either Diamond/Square/Rectangular Shapes
4

I made it into the Diamonds Shaped which’s how it’s most commonly done almost in every Bong Households-
Heat up a frying pan over the medium flame- Add in the cooking oil for its shallow/deep fry- I usually go for the shallow frying for the same, strain it well & transfer it to a separate plate/dish, lined up with the kitchen towel/tissues to soak up its excess oil
5

Once that’s done: Heat up the same pan/wok/kadhai: Add in some more admixtures of the cooking oil & ghee- Throw into it the tempering spices mentioned above- Let them splutter & turn aromatic- In goes the chopped tomatoes, add in some salt to hasten the process of cooking it faster- Well sauté until it turns soft & mushy & juicy enough- Add in the fried potatoes, turmeric & red chilli powders, some more salt & sugar (post checking out correctly), cumins powder & hing- Mix well
6

Add in some splashes of warm water & continue sautéing until the raw smell goes off entirely & the oil surfaces upto the pan nicely- Add in some more hot water to adjust its gravy consistency & the potatoes to be well cooked-
Add in now, the fried Dhoka into it- Cover & cook on the slow flame for about 7-8 mins time- Finally, add in the Garam Masala Powder & a generous dollop of the desi ghee
7

Give it all a really nice-good mix-
Turn off the flame & Cover it back- Allow it to be in its standing position for another 8-10 mins time before serving it piping hot with hot steamed rice or phulkas/rotis, etc. Now, transfer it to a separate plate/bowl or directly to the platter- Garnish it the way you like it to be- Relish this DELISH ur own way….ENJOY

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Anamika Banerjee @LadyLazarrus_9663

on January 30, 2022 18:10

Bangalore- INDIA

A hardcore Bong- that has a tremendous wanderlust in her blood as well as that much passion for cooking new ideas and recipes & also, camouflaging certain recipes across the globe-Of course, all that maintains its heritage and cultures in its looks and taste both yet caters to the day’s call/requirement to be health conscious but a great foodie that’s innate in her genes and tries to satiate the crowd- Be ANY, with all that 😊💁🏻‍♀️👍🏻