May 30, 2013

Dhokar Dalna - SNC Challenge

Being a south Team member in our SNC Challenge ( created by Divya Pramil ) got a lovely opportunity to try this delicious and traditional Bengali recipe. Have to thank Pinky from Esho Bosho Aahare for introducing such an excellent recipe. Very tasty and perfect with hot rice.
Check out our North Team Challenge recipe Qubhani kameetha hosted by Roha from Hyderabadi Cuisine.



Ingredients:

For Lentil Cakes :

  • 1 Cup Channa Dal
  • ½ Cup Split yellow peas
  • ½ Cup Coconut, grated
  • 1 Tsp Ginger paste
  • ½ Tsp Hing
  • 1 Tsp Onion seeds / Kalonji
  • 2 Green chillies
  • ¼ Tsp Baking soda
  • Salt to taste
  • ½ Tsp Turmeric powder
  • 2 Tbsp Oil
  • Oil for Frying

For Curry :

  • 4 Potatoes, cubed
  • 1 Tomato, finely chopped
  • 3 Green chillies, slitted
  • 1 Tsp Red chilli powder
  • 1 Tbsp Garam masala powder
  • 1 Tsp Jeera Powder
  • ½ Tsp Turmeric powder
  • ¼ Cup Cashew and Raisin paste
  • 2 Cup Coconut Milk
  • 1/2Cup Coconut, Grated
  • 1 Tbsp Ginger paste
  • ¼ Tsp Hing
  • 2 Tsp Jeera / Cumin seeds
  • 1 Bay leaf
  • Salt to taste
  • Oil

Method :

For Lentil cakes:

  • Soak channa dal and yellow split peas for 4-5 hours.
  • Drain, wash and grind coarsely along with green chillies.
  • Add grated coconut, turmeric powder, salt, onion seeds, ginger paste and baking soda to the ground batter.
  • Heat oil in a pan and add hing followed by the dal batter.
  • Simmer and stir continuously till the batter becomes thick and get off from the pan.
  • Now transfer the cooked batter to the greased plate and cool it completely.
  • Cut into desired shape and deep fry till it turns golden brown color.
  • Remove and keep aside.

For Curry :

  • Soak Raisins and cashews for half an hour and grind to a fine paste.
  • Heat oil in a pan and add turmeric powder followed by cubed potatoes.
  • Fry till they turn crispy.
  • Remove and keep aside.
  • Now add remaining oil in the same pan and add Hing followed by jeera and bay leaf.
  • Add green chillies and ginger paste.
  • Fry them till the raw smell goes off and add the chopped tomatoes.
  • Cook until the tomatoes turns mushy or soft.
  • Now add turmeric powder, garam masala powder, chilli powder,jeera powder and salt.
  • Cook for 3-4 minutes or until oil separates from the pan.
  • Add grated coconut and coconut milk at this stage and mix well.
  • Now add cashew- raisin paste and fried potatoes to the gravy and cook for few more minutes by adding water until the curry turns thick.
  • Now add the fried lentil cakes and sprinkle garam masala on top of it.
  • Remove from the flame and serve hot with rice.


Notes:

  • Add fried lentil cakes to the gravy / curry before serving or else it would turn very thick.
  • Be careful while frying cooked cubed lentils because while frying few may break.

Are you interested in participating in our SNC Challenge every month… just click HERE




9 comments:

  1. Awesome Priya...you made perfectly well... hope u enjoyed a lot :)

    ReplyDelete
  2. Very delicious curry, looks perfect.

    today's post:
    http://sanolisrecipies.blogspot.in/2013/05/bengali-gosht-curry-pathar-jhol.html

    ReplyDelete
  3. Looks sooooooooooo inviting !

    ReplyDelete
  4. Droolworthy and fingerlicking dhokar dalna, makes me hungry again.

    ReplyDelete

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