Dhokar Dalna
Deep fried lentil cakes simmered in a rich gravy of cashew-raisin paste, coconut milk, potato and seasoned with ginger and garam masala
Ingredients
For the lentil cake
- Chana dal - 2 cup
- Grated coconut - 1/2 cup
- Ginger paste - 1 tbsp
- Green chilly - 2 chopped
- Nigella / Onion seeds - 2 tsp
- Turmeric powder - 1 tsp
- Asafoetida / Hing - 1/2 tsp
- Baking soda - 1/2 tsp
- Salt - to taste
- Oil - 1 tbsp + deep frying
For the curry
- Potato - 2 medium cut into cubes
- Tomato - 1 big chopped
- Green chilly - 2 slit lengthwise
- Ginger paste - 1 tsp
- Asafoetida / Hing - 1/2 tsp
- Cumin / Jeera - 1 tsp
- Bay leaf - 2
- Grated coconut - 1/4 cup
- Coconut milk - 2 cup
- Cumin powder - 1 tsp
- Red chilly powder - 1 tsp
- Garam masala - 1 tbsp
- Cashewnuts - 2 tbsp
- Raisin - 2 tbsp
- Oil - 5 tbsp
- Salt - to taste
Instructions
To make lentil cake
- Wash and soak the chana dal for 4 hours. Drain and grind to a coarse paste.
- To the dal add coconut, green chillies, ginger paste, nigella seeds, turmeric powder, salt and mix well.
- Heat 1 tbsp oil in a pan/kadai and add asafoetida. Then add the dal mixture and stir until the batter comes together and starts leaving the sides of the pan.
- Grease a plate with oil and transfer the dough to the plate. Flatten the dough evenly and set aside to cool. Once the dough has cooled, cut them into square or diamond shapes.
- Heat oil for deep frying the lentil cake. Deep fry the lentil cakes gently until light golden brown in color. Keep aside.
To make the curry:
- Soak the cashew and raisins in hot water for 20 minutes. Drain and grind to a smooth paste. Set aside.
- Shallow fry the potatoes with little turmeric powder and salt until golden color. Set aside.
- Heat oil in a pan and add bay leaf, cumin and asafoetida. Then add green chillies and ginger paste and fry for few seconds.
- Add the tomatoes and saute for 1-2 minutes. Then add turmeric powder, cumin powder, red chilly powder, garam masala, salt and fry till oil comes out.
- Then add coconut, cashew-raisin paste, fried potatoes and coconut milk. Bring to boil. Simmer the gravy till it becomes little thick.
- Finally add the fried lentil cakes and remove from heat.
Notes
- Do not add all the lentil cakes to the curry as it will soak up all the gravy. Keep the lentil cake and curry separately and add the dhoka to the curry while serving.
- Do not add more than 1 tbsp oil to fry the dal mixture. More oil can make it crumble.
- After cutting the dough into squares, seal all sides and edges. This is to avoid crumbling while frying.
- While deep frying the cake, do as gently as possible. Do not stir the cake immediately after adding to oil as it may crumble.
- Original recipe calls for 1½ cup chana dal and 1/2 cup matar dal. Since I didn't have matar dal, I used 2 cups chana dal.
- Coconut milk should of medium thick consistency.