Look inside for the detailed recipe and video.Bhapa Dhokar Dalna is a quintessential Bengali vegetarian delicacy without onion and garlic. A Flavourful Bengali curry made with fried chana dal cakes, coconut and potato. It is prepared by cooking and simmering deep fried chana dal (Bengal gram) cake in a spicy tomato gravy with potatoes. Dhoka here is a deep-fried chana dal cake, and the spicy sauce is called dalna. The addition of fresh coconut elevates the taste of this signature dish and gives a nice texture to the gravy. Bhapa dhokar dalna goes very well with steamed Govind Bhog rice and a dollop of ghee.
Utensil and Tools
- Philips Induction Cook Top
- SiliconSpatula
- Vinod Platinum Triply Stainless Steel Fry Pan
- Vinod Platinum Triply Stainless Steel Kadai
- Philips 750W Mixer Grinder
- Solimo Stainless Steel Induction Bottom Multi Kadhai
Ingredients
For Dhoka
- 1 cup Chana dal (Split Bengal Gram)
- Salt to taste
- 1 tsp Sugar
- ½ tsp Cumin powder
- ½ tsp Turmeric Powder
- 1 tbsp Ginger, grated
- ¼ cup Fresh Coconut
- 3 Green Chilli
- â…“ cup Water
- Oil For greasing
- Mustard oil For shallow frying
For Dalna
- 3 tbsp Mustard Oil
- 1 black Cardamom
- 2 cardamom
- 1 inch stick cinnamon
- 4 Clove
- 1 Dry Red Chilli
- ¼ tsp Hing
- 2 Bay Leaf
- ½ tsp Cumin
- 2 Potato
- 1 tbsp Ginger (grated)
- 3 Green Chilli (opt)
- 1 big Tomato
- 3 tbsp Coconut
- 1 tsp Turmeric Powder
- 1 tsp Cumin Powder
- 1½ tsp Coriander Powder
- 1 tsp Red Chilli Powder
- Salt to taste
- 1 tsp Sugar
- 2 cup Water
- ¼ tsp Aromatic Gram Masala
Video
Instructions
- Clean, wash and soak the chana dal for 5-6 hours. Soaking time is not included in the total cooking time.
- Wash, peel and cut the potatoes into thick cubes. Keep them in water till required, else it will turn dark.
- Drain the dal and place it in the grinder. Add salt, sugar, cumin powder, turmeric powder, grated ginger, green chilli, fresh grated coconut and water. Grind it to a smooth fine paste.
- Pour the ground paste into a greased plated. Steam on high heat for 15-20 minutes or until firm and cooked. Check with a knife or skewer; if it comes out clean means, it is cooked. Remove, cool it completely and cut it into cubes or diamond-shaped pieces.
- Heat mustard oil in a pan or kadhai. Shallow fry the pieces till they turn lightly golden brown and cooked from both sides. Transfer on a tissue paper-lined plate and keep it aside.
- Heat mustard oil in a kadhai or pan. Add black cardamom, cardamom, cinnamon, bay leaf, cloves, dry red chilli, hing and cumin seeds. Let it crackle.
- Add potato cubes and stir it well. Add turmeric powder and mix it well. Cook potatoes in the oil for 2-3 minutes on medium flame.
- Add grated ginger, green chilli (optional) and freshly grated coconut and cook it for 3-4 minutes on low flame.
- Add the chopped tomato, cumin powder, coriander powder, red chilli powder and salt. Stir it well and add green chilli. Cook it till the oil starts separating from the tomatoes and spice mixture. It will take around 8-10 minutes. Keep stirring to avoid burning.
- Once the oil is separated from the tomato and spice mixture, add sugar, aromatic garam masala powder and 2 cups of water. Let it come to a boil, then turn the flame to low.
- Add the fried chana dal pieces to the tomato and spices curry. Let it simmer for 4-5 minutes. Adjust the consistency and seasoning.
- Add coriander leaves and mix them well. Switch off the flame.
- Bhapa dhokar dalna is ready to serve.
Nutrition
Calories: 263kcalCarbohydrates: 37gProtein: 7gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 94mgPotassium: 373mgFiber: 11gSugar: 4gVitamin A: 114IUVitamin C: 17mgCalcium: 87mgIron: 3mg
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