Ingredients with Measurements:
- 1 cup chana dal (split Bengal gram)
- 1 cup besan (gram flour)
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp sugar
- 2 tbsp mustard oil
- Salt to taste
- 2 cups water
- 2 tbsp ghee (clarified butter)
- 1 bay leaf
- 1 cinnamon stick
- 2-3 green cardamom pods
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp garam masala powder
- 1 tsp kasuri methi (dried fenugreek leaves)
- Chopped coriander leaves for garnish
Special equipment needed:
- Blender or food processor
- Steamer
Step-by-step instructions:
1. Soak chana dal in water for 2-3 hours. Drain the water and grind the dal to a fine paste in a blender or food processor.
2. In a mixing bowl, add the chana dal paste, besan, cumin seeds, coriander seeds, fennel seeds, turmeric powder, red chili powder, sugar, mustard oil, and salt. Mix well to form a smooth batter.
3. Grease a steamer plate with ghee and pour the batter into it. Steam for 20-25 minutes or until the batter is cooked and firm.
4. Remove the steamer plate from the steamer and let it cool. Cut the steamed batter into diamond-shaped pieces and keep aside.
5. Heat ghee in a pan and add bay leaf, cinnamon stick, and cardamom pods. Saute for a few seconds.
6. Add chopped onion and saute until it turns golden brown.
7. Add ginger paste and garlic paste and saute for a minute.
8. Add chopped tomato and cook until it turns soft and mushy.
9. Add garam masala powder, kasuri methi, and salt. Mix well.
10. Add 2 cups of water and bring it to a boil.
11. Add the steamed dhokar pieces to the gravy and cook for 5-7 minutes or until the gravy thickens and coats the dhokar pieces.
12. Garnish with chopped coriander leaves and serve hot with rice or roti.
- Time:
Preparation time: 3 hours (including soaking time)
- Cooking time: 45 minutes
Temperature:
- Steaming temperature: 100°C
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250 per serving
- Total fat: 10g
- Saturated fat: 4g
- Cholesterol: 15mg
- Sodium: 500mg
- Total carbohydrates: 30g
- Dietary fiber: 8g
- Sugars: 5g
- Protein: 12g
Substitutions for ingredients:
- Mustard oil can be substituted with any other cooking oil.
- Ghee can be substituted with butter or oil.
- Kasuri methi can be substituted with fresh fenugreek leaves.
Variations:
- Dhokar dalna can be made with different types of lentils like moong dal or urad dal.
- Vegetables like potatoes, carrots, and peas can be added to the gravy to make it more nutritious.
- For a non-vegetarian version, chicken or mutton can be added to the gravy.
Tips and tricks:
- Make sure the batter is smooth and without any lumps.
- Steam the batter until it is cooked and firm.
- Cut the steamed batter into diamond-shaped pieces for a traditional look.
- Adjust the spices according to your taste.
Storage instructions:
- Dhokar dalna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dhokar dalna in a microwave or on a stovetop until it is hot.
Presentation ideas:
- Serve dhokar dalna in a traditional Indian thali with rice or roti.
Garnishes:
- Garnish with chopped coriander leaves.
Pairings:
- Dhokar dalna pairs well with steamed rice or roti.
Suggested side dishes:
- Serve with a side of raita or salad.
Troubleshooting advice:
- If the batter is too thick, add a little water to make it smooth.
- If the batter is too thin, add a little besan to thicken it.
Food safety advice:
- Make sure the lentils are soaked and washed properly before using them.
- Cook the dhokar pieces until they are fully cooked and firm.
Food history:
- Dhokar dalna is a traditional Bengali dish that originated in West Bengal, India.
Flavor profiles:
- Dhokar dalna has a spicy and tangy flavor with a hint of sweetness.
Serving suggestions:
- Serve hot with rice or roti.
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Region: Indian