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Green Pea & Lentil Cakes Curry (Matarshutir Dhoka)

 INGREDIENTS:

For making the paste:
  1. Green Peas 2 cups
  2. Bengal Gram (Chana Dal) 1 cup, soaked for 4-5 hours
  3. Gram Flour 1 tbsp (optional, for binding)
  4. Nigella Seeds 1/2 tsp
  5. Asafoetida (Hing) 1 pinch
  6. Ginger Paste 1 tbsp
  7. Green Chilis 1-2 slit
  8. Roasted Cumin Powder 1/2 tsp
  9. Salt to taste 
  10. Sugar 1 tsp
  11. Mustard Oil 1 tbsp

For the Gravy:
  1. Potatoes 2 medium, cubed
  2. Bay Leaf 1
  3. Cumin Seeds 1/2 tsp
  4. Cashews 8-10 ground to a smooth paste
  5. Ginger Paste 1 tbsp
  6. Tomato 1 pureed
  7. Turmeric Powder 1/2 tsp
  8. Red Chili Powder 1/2 tsp
  9. Cumin-Coriander Powder 1 tsp
  10. Garam Masala Powder 1/2 tsp
  11. Hing 1 pinch
  12. Salt to taste
  13. Sugar 1/2 tsp
  14. Mustard Oil 2-3 tsp, and for deep frying the dhokas

METHOD:

Serving size: 5-6

Grind green peas, chana dal, and green chilis into a smooth paste.

Heat mustard oil in a pan and temper it with nigella seeds and hing. Add the ginger paste and saute for a while.

Add the ground paste along with the roasted cumin powder, sugar, and salt. Cook on a low-medium heat, stirring continuously. 

The mixture will gradually thicken, start pulling away from the sides of the pan, and come together into a soft, dough-like consistency.

Spread the mixture onto a greased plate. Smooth the surface and let it cool completely. Cut into squares or diamond shapes.

Deep fry the cakes until light golden brown and crisp. Set aside.

Heat the oil and lightly fry the potato cubes until golden. Remove and set aside.

Temper the same oil with bay leaf and cumin seeds. When they splutter, add hing and ginger paste and saute briefly.

Add the tomato puree, all the dry spice powders, sugar and salt. Cook until the oil separates.

Add the cashew paste and cook on low heat, stirring continuously.

Add the fried potatoes and hot water. Cover and cook until potatoes are soft.

Gently add the fried dhoka pieces and simmer for 3-4 minutes.

Turn off the heat and let it rest for 8-10 minutes. Serve with steamed rice, pulao or luchi and a light cucumber salad.

NOTES:

Dhoka is a classic Bengali vegetarian dish made from ground lentils, cooked, shaped into cakes, fried, and simmered in a lightly spiced gravy. Unlike the soft and spongy Gujarati dhokla, Bengali dhoka is firm, deeply flavorful, and traditionally made without onion or garlic, often served during festive occasions and ceremonial meals.



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