Dhokar Dalna (Lentil fritters in Potato & Tomato gravy) is a traditional dish from the Bengali Cuisine that’s purely satvik, which was originally created by the Bengali widows who were not allowed to eat onion or garlic. Dhokas are the fried chana dal fritters that are lightly spiced and then simmered in a gravy made with tomatoes and ginger, spiced with cumin and coriander called Dalna, a cooking term that means any vegetables cooked in a medium thick gravy seasoned with ground spices, specially with Garam masala and a touch of ghee.The dhokas are such a delight and the Dalna is so fragrant that you wouldn’t even miss onion or garlic in here.
Ingredients:
Ingredients for the lentil fritters:
1 cup split gram (chana dal)
Water for soaking overnight
About 2 Tbsp water for grinding
1 Tbsp ghee or oil
A pinch of pure hing powder
A pinch of salt
1 tsp jeera seeds, dry roasted and ground
1/2 tsp red chilli powder
Oil/Ghee for frying
Ingredients for the gravy:
2 – 3 Tbsp ghee or oil
1 Tbsp grated ginger
1 small bayleaf
1/8 tsp pure hing powder
1/4 tsp kalonji seeds
2 medium size potatoes, boiled ,peeled and mashed
2 medium size tomatoes, pureed
water as needed
¼ tsp turmeric powder
½ tsp red chilli powder
1 tsp coriander powder
1 tsp jeera seeds, dry roasted and ground
2 green cardamom seeds, lightly crushed
1/2 tsp garam masala
1 tsp salt
Fresh Coriander leaves for garnishing
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