BENGALI RECIPE - DHOKAR DALNA

DHOKAR DALNA

Ingredients: (serves 4)

500 gms. of chana daal

2 inches ginger

2 medium sized potatoes (sliced in cubes)

1 tbsp. cumin

1 bay leaf

Half tsp. red chilly powder

2/3 green chillies

1 tsp. turmeric powder

Half tsp. cumin powder

1 tomato (sliced)

Salt and sugar as per taste

1 tbsp. sahi garam masala

1 tbsp. ghee

250 gms. refined oil

Method:

SOAKED CHANA DAAL

Soak chana daal in luke warm water for 2 hours.

PROCESSING OF DAAL

Add 1 inch ginger and green chillies with the daal and place in a food processor.

GROUND DAAL

Ground the daal and make a smooth paste.

MAKING A DOUGH

Add salt and sugar and make a dough with hand.

FRYING OF DAAL

Heat 2-3 tbsp. oil in a pan and grease it. Then fry the dough in low flame and stir frequently to avoid sticking. Cook until the colour becomes golden brown.

FRIED DAAL

Grease a plate and evenly spread the fried daal in it. and allow to cool down.

MAKING OF BARFI

Now cut the processed daal into perfect barfi (rhombus) shape with a sharp knife. 

FRYING OF BARFI

Heat enough oil in a frying pan and deep fry the barfis ubtil they are golden in colour. Be very careful while frying to avoid breaking.

FRIED DHOKAS

Place the fried dhokas over a tissue paper to soak the extra oil.

MAKING OF GRAVY

Now heat ghee in another pan and season with bay leaf and cumin. Add potatoes and fry until golden. Then add tomatoes and cook until softened. Add turmeric powder, cumin powder, red chilly powder and a little water and cook until the spices are properly cooked. Grade the rest ginger and add 2 cups of water, fried dhokas, salt and sugar and bring to boil. Simmer and cook until the gravy is thickened. Put off the flame and season with sahi garam masala. Serve hot with basmati rice.

TASTY DHOKAR DALNA