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