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A classic Bengali delicacy where fried lentil cakes (Dhoka) are simmered in a fragrant, spiced gravy. This comforting vegetarian curry, rich with the flavors of ginger, cumin, and a hint of sweetness, is a true celebration of Bengali cuisine, perfect with steamed rice.
For 4 servings
Prepare the Dhoka Paste
Cook and Set the Dhoka
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A classic Bengali delicacy where fried lentil cakes (Dhoka) are simmered in a fragrant, spiced gravy. This comforting vegetarian curry, rich with the flavors of ginger, cumin, and a hint of sweetness, is a true celebration of Bengali cuisine, perfect with steamed rice.
This bengali recipe takes 75 minutes to prepare and yields 4 servings. At 455.42 calories per serving with 13.35g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Fry the Dhoka and Potatoes
Prepare the Gravy Base
Simmer and Finish the Curry
Instead of shallow frying, brush the dhoka pieces with a little oil and bake them at 200°C (400°F) for 15-20 minutes or air fry until golden and crisp.
This recipe is naturally free of onion and garlic, making it suitable for those who avoid them. The flavor comes from ginger, hing, and other aromatic spices.
For a creamier and richer gravy, add a paste of 1 tablespoon of soaked cashews or poppy seeds (posto) along with the tomato puree.
Chana dal (split chickpeas) is an excellent source of plant-based protein, which is essential for muscle building, tissue repair, and overall body function.
The lentils and vegetables in this dish provide a significant amount of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Spices like turmeric, cumin, and ginger are known for their health-promoting properties. Turmeric has anti-inflammatory effects, while ginger and cumin are known to aid digestion.
A single serving of Dhokar Dalna contains approximately 500-550 calories. The calorie count can vary based on the amount of oil used for frying and in the gravy.
Dhokar Dalna can be a part of a healthy diet. It is rich in plant-based protein and fiber from the chana dal. However, it involves shallow frying, which increases the fat content. For a healthier version, you can bake or air-fry the dhokas.
Yes, absolutely. You can prepare and fry the dhokas a day in advance and store them in an airtight container in the refrigerator. Prepare the gravy fresh and add the dhokas just before serving.
There are a few common reasons: 1) The initial lentil paste was too watery. 2) The paste was not cooked long enough to become firm. 3) The dhokas were simmered in the gravy for too long. Add them at the very end and cook for just 2-3 minutes.
Yes, this recipe is easily adaptable for a vegan diet. Simply replace the 1 tablespoon of ghee at the end with a neutral vegetable oil or a vegan butter substitute.