Ingredients with Measurements:
- 2 cups of chana dal (split chickpeas)
- 2 tablespoons of vegetable oil
- 1 teaspoon of cumin seeds
- 1 teaspoon of mustard seeds
- 2 tablespoons of chopped onion
- 2 tablespoons of chopped green chili
- 2 tablespoons of chopped ginger
- 2 tablespoons of chopped garlic
- 1 teaspoon of turmeric powder
- 1 teaspoon of red chili powder
- 2 tablespoons of chopped cilantro
- Salt to taste
- 1 cup of water
Special Equipment Needed:
- Pressure cooker
- Large bowl
- Frying pan
Step-by-Step Instructions:
1. Soak the chana dal in water for at least 4 hours.
2. Drain the water and transfer the chana dal to a pressure cooker.
3. Add 1 cup of water and pressure cook for 3 whistles.
4. Heat the oil in a frying pan over medium heat.
5. Add the cumin and mustard seeds and let them crackle.
6. Add the onion, green chili, ginger, and garlic and sauté for 2 minutes.
7. Add the cooked chana dal, turmeric powder, red chili powder, cilantro, and salt to taste.
8. Mix everything together and cook for 5 minutes.
9. Transfer the mixture to a large bowl and let it cool.
10. Shape the mixture into small balls and flatten them into discs.
11. Heat the oil in a frying pan over medium heat.
12. Fry the discs until golden brown.
13. Serve hot with chutney or pickle.
Time:
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 200
Fat: 10 g
Carbohydrates: 20 g
Protein: 8 g
Substitutions for Ingredients:
- You can use any type of lentils instead of chana dal.
- You can use any type of oil instead of vegetable oil.
- You can use any type of onion instead of chopped onion.
- You can use any type of chili instead of green chili.
- You can use any type of ginger instead of chopped ginger.
- You can use any type of garlic instead of chopped garlic.
Variations:
- You can add other vegetables like potatoes, carrots, or peas to the mixture.
- You can add other spices like garam masala or coriander powder to the mixture.
- You can add other herbs like mint or basil to the mixture.
Tips and Tricks:
- Soak the chana dal for at least 4 hours to make it easier to cook.
- Make sure to cook the chana dal until it is soft and mushy.
- Make sure to fry the discs until they are golden brown.
Storage Instructions:
- Store the dhokar vaja in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
- Reheat the dhokar vaja in a frying pan over medium heat until it is hot.
Presentation Ideas:
- Serve the dhokar vaja on a platter with chutney or pickle.
- Garnish with chopped cilantro or mint leaves.
Garnishes:
- Chopped cilantro
- Chopped mint leaves
Pairings:
- Chutney
- Pickle
Suggested Side Dishes:
- Rice
- Roti
- Salad
Troubleshooting Advice:
- Make sure to cook the chana dal until it is soft and mushy.
- Make sure to fry the discs until they are golden brown.
Food Safety Advice:
- Make sure to store the dhokar vaja in an airtight container in the refrigerator.
- Make sure to reheat the dhokar vaja before consuming.
Food History:
Dhokar vaja is a traditional Indian dish that is believed to have originated in the state of Bengal. It is made with chana dal (split chickpeas) and is usually served as a snack or side dish.
Flavor Profiles:
- Savory
- Spicy
- Tangy
Serving Suggestions:
- Serve as a snack or side dish.
- Serve with chutney or pickle.
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Region: Indian