Dhokar Dalna
Steamed and fried lentil cakes simmered in a fragrant ginger-cumin gravy.
About this dish
A masterpiece of Bengali 'Niramish' (vegetarian) cuisine, Dhokar Dalna transforms humble lentils into sophisticated cakes. The word 'Dhoka' means betrayal, playfully suggesting that these lentil cakes 'trick' the palate into thinking they are meat. Traditionally prepared by widows in Bengal who mastered intricate vegetarian cooking, it is a labor-intensive dish reserved for special occasions.
Ingredients
For the Dhoka (Lentil Cakes)
- 200g Chana Dal (Bengal Gram), soaked overnight
- 1 tbsp Ginger, chopped
- 2 Green chilies
- 1/4 tsp Hing (Asafoetida)
- 1/2 tsp Salt
- 1/2 tsp Sugar
- 1/2 tsp Cumin seeds
- 2 tbsp Mustard oil (for the pan)
For the Gravy (Dalna)
- 2 medium Potatoes, cubed
- 1 tbsp Ginger paste
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 1 tsp Turmeric powder
- 1 tsp Kashmiri red chili powder
- 1/2 cup Whisked yogurt
- 1/2 tsp Whole cumin seeds
- 1 Bay leaf
- 1 Cinnamon stick, 2 Cardamoms
- 1/2 tsp Garam masala
- 1 tsp Ghee
- 4 tbsp Mustard oil (for frying)
Method
- 1
Grind the Lentils
Drain the soaked chana dal and grind it with ginger and green chilies into a thick, slightly coarse paste. Use as little water as possible (1-2 tablespoons max) to ensure the paste isn't runny, which would prevent the cakes from setting.
- 2
Cook the Lentil Paste
Heat 1 tbsp oil in a pan, add hing and cumin seeds. Add the lentil paste, salt, and sugar; stir continuously on medium heat for 5-7 minutes until the paste loses its raw smell and starts to gather into a dough-like mass that leaves the sides of the pan.
- 3
Set the Dhoka
Grease a flat plate with oil and transfer the hot lentil dough onto it. Flatten it to a 1/2-inch thickness using a greased spatula and let it cool completely for 20 minutes until firm.
- 4
Cut and Fry Cakes
Once set, cut the lentil slab into traditional diamond or square shapes. Deep or shallow fry these cakes in mustard oil over medium heat until they are golden brown and crisp on the outside, then set aside.
- 5
Fry Potatoes
In the same oil, fry the potato cubes with a pinch of salt and turmeric until they are 70% cooked and golden. Remove and set aside.
- 6
Temper and Sauté Masala
Add cumin seeds, bay leaf, cinnamon, and cardamom to the oil. Add ginger paste and all dry spice powders (mixed with a little water to prevent burning) and sauté until the oil separates.
- 7
Simmer the Gravy
Lower the heat and whisk in the yogurt quickly to prevent curdling. Add the fried potatoes and 2 cups of warm water; cover and simmer for 10 minutes until the potatoes are completely soft.
- 8
Final Integration
Gently slide the fried lentil cakes into the gravy. Do not overcook at this stage, as the cakes are porous and will absorb the liquid rapidly, potentially breaking apart.
- 9
Garnish and Rest
Finish with a dollop of ghee and a sprinkle of garam masala. Turn off the heat and let the dish rest for 10 minutes; the gravy will thicken significantly as the dhokas soak up the juices.
Notes & variations
- Do not over-grind the dal; a slight grit provides a better texture to the dhoka.
- If the lentil dough is too soft to set, add a teaspoon of roasted gram flour (besan) while cooking it in the pan.
- Always add the dhoka cakes just before serving, otherwise, they might turn mushy.
- Store-bought dhoka mix can be used in a pinch, but fresh-ground dal is far superior in flavor.
Serve with
Steamed Basmati rice or Ghee Bhaat.
Cook's note
When frying the dhokas, ensure the oil is hot; if the oil is cold, the cakes will absorb too much oil and fall apart.