Dhokar Dalna (Fried Channa Dal Cubes with Gravy)
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| Ingredients |
- 250 grams Channa dal
- 1 teaspoon Ginger paste
- 1 1/4 teaspoon Turmeric paste
- 2 teaspoons Chilli paste
- 2 Onions
- 3-4 Potatoes
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- 2 Bay leaves
- 1 teaspoon Garam masala
- 13 tablespoons Ghee
- 4 cups Water
- Sugar (As per taste)
- Salt (As per taste)
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| Method |
Soak the channa dal in water overnight. In the morning drain and grind to a fine paste.
Heat 3 tablespoons ghee in a karai and fry 1 no of sliced onions till brown and crisp. Remove from karai. In the remaining ghee add 1/4 tsp turmeric paste, 1/4 tsp chilli paste and 1 tsp ginger paste. Fry for a couple of minutes.
Add the channa dal paste and keep stirring and frying until the greater part of the moisture from the channa dal paste has evaporated.
Add the browned onions and salt to taste. Mix thoroughly and continue frying, stirring all the while for another 5 minutes. By this time, the channa dal paste should be well fried and all the ghee in the pan will have been absorbed into the paste-which should still be soft but should stick together in a lump or ball.
Place the fried channa dal paste on a thala or plate with a slightly raised edge and smooth down evenly to half inch thickness. While still hot, mark and cut diagonally crosswise into medium sized diamond shapes pieces. Leave to cool and set for 20 minutes.
Heat the 6-8 tablespoons ghee in a karai or pan. Fry the diamond shaped pieces of channa dal or dhoka, a few at a time, until lightly browned. Remove from pan with slotted spoon draining off as much ghee as possible. If oil has been used for frying, keep aside for other use. If ghee is used, measure 2 tablespoons and use for cooking dalna.
Lightly fry the potatoes in hot ghee and keep aside. Add the bay leaves and garam masala. Fry for a couple of minutes and add the masala pastes, salt and sugar to taste. Fry for several minutes or until masalas changes colour. Add 4 cups water. Stir and add the fried potatoes. Simmer over medium heat until potatoes are three-quarters done.
Add the dhoka to the karai. Place the dhoka so that it cooks in the karai in a single layer. Shake karai from time to time, spooning gravy over dhoka. Continue cooking until gravy is half the original quantity of water added. Remove from fire.
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Other Details |
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Serves: 6
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Time: 45 mins.
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Category: Main Course | State: West Bengal | Submitted by: System
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