Dhoka Dalna

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Dhoka Dalna is a traditional Bengali recipe cooked and served up in Puja, or as second course of a meal. Learn how to make Dhoka Dalna by following this comfortable recipe.
   
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• 1 cup Cholar Dal (Chana Dal/Bengal Gram)
• 2 Tomatoes (medium sized)
• 1 tablespoon Ginger (grated)
• 2 Green Chilies
• 1 tablespoon Cumin Seeds
• 1 tablespoon Coriander Powder
• 1 tablespoon Cumin Seed Powder
• A pinch Asafoetida (Hing)
• 1/2 tablespoon Turmeric Powder
• 1 tablespoon Chili Powder
• 1 tablespoon Cumin Seeds
• 1/2 tablespoon Garam Masala
• 1/2 tablespoon Ghee
• 2-3 tbsp Oil
• Salt to taste
Wash and soak Bengal Gram Dal in water for 4-6 hours. Drain water and grind the dal to a paste.
Now heat up 1 tablespoon oil in a cooking pan and add cumin seeds, asafoetida, ginger paste, turmeric powder and table salt to it.
Now add the grounded dal and cook until the mixture is very soft and sticky, but not completely dry.
Smear little oil in a dish. Pour the cooked dal and spread aside it evenly on the dish. Press lightly with a spatula to set up it. Allow it to cool and cut down into square or diamond shapes.
Again heat up the oil in a cooking pan and fry the above-made dhokas to light brown. Keep them aside.
To make tomato puree, grind tomatoes, ginger, green chillies, turmeric powder, reddish chilli powder, coriander powder, cumin seed powder and keep it aside.
Now heat up oil in a deep, heavy bottomed cooking pan and add left over cumin seeds. Add tomato puree and sauté.
When the puree begins to dry, add 2 cups of water and table salt according to taste. Simmer for 4-5 minutes.
Add the deep-fried dhokas and bring in the curry to a boil. Now lower the burn and cook until the dhoka begins to soak up piece of the curry.
Add few butter and garam spices to the curry. Turn off the flame.
Dhoka Dalna is ready to eat. Serve red-hot with rice.
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