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Dhokaar Dalna
Dhokaar Dalna

Before you jump to Dhokaar Dalna recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

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Thus, it should be somewhat obvious that it’s not at all difficult to add healthy eating to your life.

We hope you got insight from reading it, now let’s go back to dhokaar dalna recipe. To cook dhokaar dalna you only need 22 ingredients and 20 steps. Here is how you cook that.

The ingredients needed to prepare Dhokaar Dalna:
  1. You need For grinding:(dhoka/lentil cakes)
  2. Use 1 cup Chanaa Daal / Bengal Gram
  3. Use 3-4 Green Chillies(more or less as per your taste)
  4. You need to taste Salt
  5. Prepare 1 inch ginger peeled and grated
  6. Prepare For gravy/dalna:
  7. You need 1 large potato peeled and cubed
  8. Get 1/2 teaspoon asafoetida powder(hing)
  9. You need 1/2 inch ginger peeled and grated
  10. Use Oil for deep frying+ 2 tablespoon extra
  11. Get 2 cups water
  12. You need 1 tbsp cumin seeds
  13. Get 2 Bay leaves
  14. Get 1/2 cup yogurt/fresh curd
  15. You need 1 teaspoon coriander powder
  16. Prepare 1.5 teaspoon turmeric powder(use less if desired)
  17. Use 1 teaspoon red chilli powder
  18. Provide 1 teaspoon garam masala powder
  19. Use to taste Salt
  20. Use 1 tablespoon ghee
  21. Get 2 Purée of tomatoes
  22. Use 4-5 chopped coriander leaves
Instructions to make Dhokaar Dalna:
  1. Wash and soak daal overnight.
  2. Next day, along with green chilies, salt, ginger, grind the daal to a fine paste(without much water if possible)
  3. Heat 2 tablespoon oil in a pan and temper with cumin seeds, a pinch of asafoetida and ginger paste. saute for 2 minutes
  4. Now add the ground daal to the pan and cook until the mix oozes /separates oil
  5. Once done, transfer the mixture onto a greased plate.
  6. To help cool faster, flatten the mixture using a spooon/spatula
  7. Once cool enough, the mixture would turn harder
  8. Cut into cubes or desired shapes using a sharp knife
  9. Heat oil for deep frying and fry the lentil cakes (Dhokas)until crisp
  10. Drain them on a kitchen tissue for a few minutes, while you deep fry the potatoes until golden brown using the same oil
  11. Keeping about 4 tablespoon oil in the pan now, temper with bay leaf, cumin seeds and the remaining asafoetida powder
  12. Add tomato puree and saute for 2 minutes
  13. Meanwhile,mix the curd with dry spices(turmeric,red chilli,coriander)in a cup separately
  14. Now add the curd paste to the gravy and saute the masala at low heat until it separates oil
  15. Add the fried potatoes,salt to taste and water. Bring to a boil
  16. Cook till potatoes have softened
  17. Add garam masala, fried dhokas and ghee. Mix gently
  18. Cover and let simmer for a couple of minutes to let the dhokas soak in the flavours of the gravy
  19. Once done, transfer into a serving bowl and garnish with coriander leaves
  20. Serve warm with rotis/pooris/rice-Daal, etc

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