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Lentil Cake Curry (Dhoka'r Dalna)

 INGREDIENTS:

  1.  Chana Dal (Split Bengal Gram) 1 cup
  2.  Ginger paste 1 tsp
  3. Cumin seeds 1 tsp
  4. Turmeric powder 1 tsp
  5. Red chili powder 1 tsp
  6. Oil (for frying the lentil cakes and for making gravy)
  7. Tomatoes 2 medium pureed
  8. Potato 1 medium cubed 
  9. Cumin seeds 1 tsp
  10. Bay leaf 1
  11. Turmeric powder 1 tsp
  12. Red chili powder 1 tsp
  13. Cumin powder 1 tsp
  14. Garam masala 1 tsp
  15. Salt and sugar to taste
  16. Water 1/2 cup (or more for desired consistency)

METHOD:

Serving Size: 5-6

Wash and soak the chana dal in water for about 4-5 hours, then drain the water.

In a blender, grind the soaked daal with very little water to make a smooth, thick paste. 

Heat 1 tbsp oil in a pan, add cumin seeds and let them splutter. Add the dal paste, ginger paste, turmeric, red chili powder, and salt. 

Stir continuously on medium heat until the mixture thickens and leaves the sides of the pan.

Grease a plate and spread the thick lentil mixture evenly. Let it cool. Once set, cut it into diamond or square shapes.

Heat oil in a pan and fry the lentil cakes until they turn golden brown on both sides. Remove and set aside. 

Fry the potato cubes until golden. Set aside. 

In the same pan, heat 2 tbsp of oil. Add cumin seeds and bay leaf. Once they sizzle, add tomato puree, turmeric powder, red chili powder, cumin powder, and salt. Cook until the oil separates from the masala. 

Add the fried potatoes to the gravy and cook for a few minutes. 

Pour in water, mix well, and let the gravy simmer until the potatoes are cooked through. 

Once the potatoes are tender, gently drop the fried dhokas to the gravy. Add garam masala and cook for 2-3 minutes on low heat so that the dhokas soak in the flavors.

Serve dhoka'r dalna with steamed rice, fried rice or paratha.



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