Indulging in some traditional Bengali cuisine, such as Dhokar Dalna, is a must throughout any holiday season. This vegetarian favorite, which is often served as part of the celebratory dinner, is a lovely mix of fried lentil cakes cooked in a thick, flavorful sauce. We’ve put up a comprehensive tutorial on how to prepare unique Dhokar Dalna at home. To find the recipe, continue reading.

Describe Dhokar Dalna

A classic Bengali meal called dhokar Dalna is prepared using chana dal, or Bengal gram lentils. While “Dalna” is the spicy stew or sauce in which the lentil cakes are boiled, “Dhoka” is the name of the fried lentil cakes. In addition to being tasty, this meal is completely vegetarian, which makes it perfect for celebratory events when many people follow a vegetarian diet. Bengali homes are the origin of Dhokar Dalna, which is cherished for its complexity and rich, fragrant flavors.

The smooth tomato-based sauce gains structure from the crunchy lentil cakes, which provide the ideal ratio of crunch to creaminess. It is perfect for celebratory feasts since, despite its rich flavor, it doesn’t need any garlic or onions, making it flavorful yet light.

How Can Dhokar Dalna Be Prepared at Home?

A few simple components are needed to make Dhokar Dalna at home. Here’s a detailed recipe for this traditional Bengali meal.

Regarding the Dhoka or lentil cakes:

• Make a thick, smooth paste by grinding the soaked Chana Dal with a little water and green chilies.
• Cumin seeds are added to a skillet with a spoonful of heated oil.
• Sauté the ginger paste for one minute.
• Stir constantly until the mixture thickens and begins to pull away from the pan’s edges after adding the dal paste, salt, and turmeric.
• Spread the thickened dal mixture evenly on a platter that has been lightly oiled. Allow it to cool.
• Cut the mixture into little squares or diamonds when it has cooled.
• These pieces should be shallow-fried in oil until crisp and golden brown. Put them away.

For the Dalna or gravy:

• Heat the oil in the same pan and add the cumin seeds.
• Cook till the raw scent goes away after adding the pureed tomatoes.
• Add the sugar, salt, cumin powder, and turmeric powder. Cook until the oil separates from the gravy after adding the spices.
• After adding water, boil the gravy for a few minutes.
• To allow the fried lentil cakes (Dhoka) to absorb the flavors, gently add them to the sauce and simmer over low heat for 5 to 7 minutes.
• For added flavor, finish with a drizzle of ghee and garam spice.
• For a full traditional Bengali supper, serve hot Dhokar Dalna with steaming rice or luchis (fried flatbreads).