Start the day before. The soaking alone is 5 hr, against 85 min of actual work.
Allergens in Dhokar Dalna: milk, mustard.
Ingredients
Quantities for 4.
- 250g Chana Dal
- 2 medium, quartered Potato
- 1 large, pureed Tomato
- 2 tbsp, grated to a paste Ginger
- 3, 2 ground into the dal paste and 1 slit Green Chilli
- 1/2 tsp Asafoetidafor a gluten-free dish use compounded-free hing
- 1.5 tsp Cumin Seeds
- 1/2 tsp Nigella
- 2 Bay Leaf
- 1.5 tsp Turmeric
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1/2 tsp Chilli Powder
- 1/2 tsp Garam Masala
- 6 tbsp Mustard Oil
- 1 tbsp Ghee
- 1 tsp Sugar
- to taste Salt
- 600ml Water
Cookware
stovetop, kadhai, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the chana dal 5 hours or overnight, then drain it thoroughly.
- Grind the drained dal with 2 green chillies and 1 tbsp of the ginger to a coarse, sandy paste using as little water as possible. A wet paste will never set.
- Oil a plate or tray before you start cooking the dal; the mixture has to be spread while it is still hot.
- The cake must cool completely, at least 30 minutes, before you cut and fry it.
Method
- Heat 2 tbsp mustard oil in a kadhai, add 1/2 tsp cumin seeds, the nigella and half the asafoetida, and let them crackle for 15 seconds.
- Add the dal paste with 1/2 tsp turmeric and salt. Stir constantly over medium heat for 10-12 minutes.It is done when the paste stops sticking to the pan and rolls into a single ball behind the spoon.
- Tip the hot mixture onto the oiled tray and press it flat to about 1.5cm with the back of a wet spoon. Cool 30 minutes, then cut into diamonds.Pressing while hot is what makes the dhoka hold together. Once it cools it will crack instead.
- Heat 3 tbsp oil and fry the diamonds in batches, 2-3 minutes a side, until crusted and deep gold, handling them with a flat spatula. Drain and set aside.
- In the same pan fry the potato quarters with a pinch of turmeric for 5 minutes until golden. Set aside.
- Add the last 1 tbsp oil, the bay leaves, remaining cumin seeds and asafoetida, and crackle 15 seconds.
- Add the remaining ginger paste and cook 1 minute, then the tomato puree and all the ground spices.
- Fry this masala 6-8 minutes, sprinkling in a tablespoon of water whenever it sticks, until the oil separates at the edges.This is the bhuna stage and it cannot be hurried. Undercooked masala tastes raw and dusty.
- Add the potatoes, 600ml water, the slit chilli, sugar and salt. Simmer covered 15 minutes until the potato is tender.
- Slide in the fried dhoka pieces and simmer uncovered 3-4 minutes only.Add them at the very end. Any longer and they drink the gravy and fall apart.
- Finish with the garam masala and ghee, rest 5 minutes, and serve with rice.
Storage
The fried dhoka keeps 3 days refrigerated on its own; the gravy keeps 3 days too. Combine and warm through just before serving rather than storing them together.
Nutrition Good estimate
One serving of Dhokar Dalna (385 g) is about 555 calories, or 145 calories per 100 g.
Medium protein: 16 g a serving, 12% of the calories
| Per serving385 g | Per 100 g | |
|---|---|---|
| Calories | 555 kcal | 145 kcal |
| Protein | 16.0 g | 4 g |
| Carbohydrate | 61.8 g | 16 g |
| of which sugars | 10.1 g | 3 g |
| Fibre | 11.3 g | 3 g |
| Fat | 29.1 g | 8 g |
| of which saturated | 4.9 g | 1 g |
| of which unsaturated | 21.3 g | 6 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, garam masala. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegetarian Indian recipes · Gluten-free Indian recipes · No onion no garlic recipes · Bengali recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.