West Bengal
Dhokar dalna
Lentil cakes fried crisp, then let loose in a gingery gravy. Vegetarian with a plot twist.
60 minTime
13 gProtein each
mediumSpice
4hPlan ahead. Soak for 4 hours first; the 60 minutes come after.
Make it your way
Grandma's wayThe original. Handle with reverence.
The original462kcalsame
13 gproteinsame
9 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Drain the dal and grind it coarse with half the ginger, the green chillies and only a spoonful or two of water.
- 2Heat 1 tbsp oil, add a pinch of asafoetida and half the cumin seeds, then the dal paste and a little salt. Stir on medium until it comes together.
- 3Spread it about 2 cm thick on a greased plate, cool, then cut into diamonds.
- 4Shallow fry the diamonds in mustard oil until golden on both sides. Lift out.
- 5In the same oil, add bay leaves and the rest of the cumin. Fry the potatoes until pale gold, then add the ginger paste, tomato and the spice powders. Cook until oil separates.
- 6Add water, salt and sugar and simmer until the potatoes are tender. Slide in the dhoka, simmer 2 minutes, then finish with ghee and garam masala.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.
