Steamed Basmati Rice, Dhokar Dalna and Uchhe Bhaja

Ingredients

• 1 cup Chana Dal (Rinsed and soaked in water for at least 4-6 hours, or overnight)
• 2 pcs Potato (Medium-sized, peeled and cut into 1-inch cubes)
• 2 pcs Tomato (Medium-sized, pureed)
• 1.5 tbsp Ginger Paste
• 3 pcs Green Chili (1 for the paste, 2 slit for the gravy)
• 3 tbsp Mustard Oil (For making the gravy)
• 0.5 cup Vegetable Oil (For shallow frying the dhokas)
• 1 tsp Cumin Seeds
• 1 pc Bay Leaf
• 2 pcs Dried Red Chili
• 0.25 tsp Hing (Asafoetida)
• 0.75 tsp Turmeric Powder (Divided use: 1/4 tsp for dhoka, 1/2 tsp for gravy)
• 1 tsp Kashmiri Red Chili Powder (For color, adjust to taste)
• 1.5 tsp Cumin Powder (Divided use: 1/2 tsp for dhoka, 1 tsp for gravy)
• 1 tsp Coriander Powder
• 0.5 tsp Garam Masala Powder
• 1.5 tsp Sugar (Divided use: 1/2 tsp for dhoka, 1 tsp for gravy)
• 1.5 tsp Salt (Divided use: 1/2 tsp for dhoka, 1 tsp for gravy, or to taste)
• 1 tbsp Ghee
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 2 cup Water (Hot, for the gravy, plus a few tablespoons for grinding if needed)

Instructions

1. 1

   Prepare the Dhoka Paste

   • Drain the soaked chana dal completely, ensuring no excess water remains.
   • In a grinder, combine the drained dal, 1/2 tbsp of the ginger paste, and 1 green chili.
   • Grind to a coarse, thick paste. Add 1-2 tablespoons of water only if absolutely necessary to help the blades move. The paste must be very thick and not runny.
2. 2

   Cook and Set the Dhoka

   • Heat 1 tsp of vegetable oil in a non-stick pan over medium heat.
   • Add the lentil paste, hing, 1/4 tsp turmeric powder, 1/2 tsp cumin powder, 1/2 tsp sugar, and 1/2 tsp salt.
   • Stir continuously and cook for about 8-10 minutes. The paste will thicken, change color slightly, and start pulling away from the sides of the pan, forming a non-sticky lump.
   • Immediately transfer the cooked paste to a greased plate or tray. Quickly spread it into an even layer, about 1/2-inch thick.
   • Allow it to cool and set completely for 20-25 minutes. Once firm, use a sharp knife to cut it into diamond or square shapes.
3. 3

   Fry the Dhoka and Potatoes

Ingredients

• 250 g uchhe (about 2 medium-sized)
• 4 tbsp mustard oil
• 0.5 tsp turmeric powder
• 0.75 tsp salt
• 0.5 tsp sugar (optional, to balance bitterness)

Instructions

1. 1

   Prepare the bitter gourd

   • Wash the bitter gourds well under running water.
   • Trim both ends and slice them into thin, even rounds, about 2-3 mm thick.
2. 2

   In a bowl, toss the sliced bitter gourd with salt and turmeric powder. Let it sit for 5-10 minutes. This helps draw out some moisture and allows the seasonings to penetrate.

3. 3

   Fry the bitter gourd

   • Heat mustard oil in a wide pan or kadai over medium heat until it's slightly smoking.
   • Carefully add the marinated bitter gourd slices to the hot oil. Spread them in a single layer for even frying.
   • Fry on medium-low heat, stirring occasionally, for 12-15 minutes, or until the slices are golden brown and crispy.
   • If using sugar, sprinkle it over the top in the last minute of cooking and mix well.
4. 4

   Remove the fried uchhe from the pan using a slotted spoon, allowing excess oil to drain. Serve hot as a side with rice and dal.