Dhokar Dalna

Dhokar Dalna

The name sounds funny!! This is a Bengali dish and when you translate the name into Hindi it does sound funny. Dhoka literally means Betrayal in Hindi. However, rest assured, this dish will far surpass your expectations. It is a Bengal gram preparation which, if prepared properly, tastes like mutton.

This is one of my favorite childhood dishes. However as I remember my grandmother making it, I realise what a troublesome task it must have been. In the days before the use of mixers ladies had to do all the grinding on a stone slab. It required quite a lot of time and effort to grind the Bengal gram to a smooth paste. 

Nowadays it takes a few minutes. However, there is a distinct difference in taste between things ground in mixers and ground on a mortar and pestle. The latter, somehow, tastes more delicious.

Ingredients

For the Dhoka

2 cups Bengal gram/chana dal , soaked overnight

2” ginger, grated

½ cup oil

1 tsp cumin seeds

Salt to taste

For the Dalna/gravy

2 onions, pureed

2 small tomatoes, pureed

1 bay leaf

2 dry red chillies

1 tsp cumin seeds

2 tbsp ginger-garlic paste

1 tbsp coriander powder

2 tbsp cumin powder

1 tsp turmeric powder

1 tsp red chilli powder

1 tsp garam masala

Salt to taste

A pinch of sugar

½ tsp cinnamon powder

½ tsp green cardamom powder

1 tbsp ghee

Make the Dhoka first. Grind the soaked dal along with the ginger and salt. 

Heat the oil. Add the cumin seeds and then add the ground paste. Fry on high heat till the water evaporates and the mix forms a dough like consistency.

 When the dough starts leaving the sides of the pan then you can switch off the gas. 

Oil a large steel plate. Spread the dal dough on the plate and pat down with firm hands to a rough rectangle. It should be about ½ inch thick. 

Let it cool. Then cut into diamond shapes.

Heat some oil in a pan. Deep fry the dhoka. 

In the same oil add the cumin seeds, bay leaf and dry red chillies. 

Once they start spluttering add the ginger-garlic paste. Add the onion paste and saute. 

Once the onion becomes pinkish add the tomato paste. Add all the masalas and fry on low heat. 

Once the oil starts leaving the sides then add a cup of water. Bring to a boil and add the dhoka pieces. Cover and simmer for about 10 minutes. 

Switch off the heat and sprinkle the cinnamon and cardamom powder and add the ghee. 

Garnish with a little cream or green coriander.