Echorer Dimer Dalna
A classic Bengali vegetarian curry featuring tender green jackfruit and savory lentil dumplings simmered in a fragrant, spiced gravy. This dish beautifully mimics the texture of meat, making it a hearty and satisfying meal.
For 4 servings
8 steps. 50 minutes total.
- 1
Step 1
- a.Prepare the Vegetables
- b.In a large pot, bring 4-5 cups of water to a boil. Add the jackfruit cubes, potato cubes, 1 tsp salt, and 0.5 tsp turmeric powder.
- c.Boil for 10-12 minutes until the vegetables are about 80% cooked (tender but still firm).
- d.Drain the water completely and set the boiled vegetables aside.
- 2
Step 2
- a.Make the Lentil Dumpling Batter
- b.In a grinder or food processor, combine the soaked and drained chana dal, 1-inch ginger, and green chilies.
- c.Grind to a coarse, thick paste, adding a teaspoon of water only if absolutely necessary to get the blades moving.
- d.Transfer the paste to a bowl. Mix in the asafoetida, 0.5 tsp salt, and 0.25 tsp sugar. Whisk for 2-3 minutes to aerate the batter.
- 3
Step 3
- a.Fry the Lentil Dumplings (Dalna)
- b.Heat the vegetable oil in a kadai or deep pan over medium-high heat.
- c.Once hot, carefully drop small, spoonfuls of the lentil batter into the oil. Do not overcrowd the pan.
- d.Fry for 4-6 minutes, turning occasionally, until the dumplings are golden brown and crisp.
- e.Remove with a slotted spoon and drain on a plate lined with paper towels. Repeat with the remaining batter.
- 4
Step 4
- a.Sauté the Vegetables
- b.In a separate large kadai or pan, heat the 4 tbsp of mustard oil until it is very hot and slightly smoking.
- c.Carefully add the boiled jackfruit and potato cubes.
- d.Sauté on medium-high heat for 5-7 minutes, stirring gently, until they are lightly browned on all sides. Remove from the pan and set aside.
- 5
Step 5
- a.Temper Spices and Cook Aromatics
- b.In the same pan with the remaining mustard oil, reduce the heat to medium. Add the bay leaves, cinnamon stick, green cardamoms, cloves, and cumin seeds.
- c.Sauté for 30-40 seconds until the spices are fragrant.
- d.Add the finely chopped onion and cook for 6-8 minutes, stirring occasionally, until it turns soft and golden brown.
- 6
Step 6
- a.Build the Masala Gravy
- b.Add the ginger and garlic pastes and cook for 1 minute until the raw aroma disappears.
- c.Stir in the tomato puree. Then add the remaining 1 tsp turmeric powder, red chili powder, cumin powder, coriander powder, and 1 tsp salt.
- d.Cook this masala mixture on medium-low heat for 8-10 minutes, stirring frequently, until it thickens and you see oil separating at the edges.
- 7
Step 7
- a.Simmer the Curry
- b.Add the sautéed jackfruit and potatoes back to the pan. Gently mix to coat them well with the masala.
- c.Pour in 3 cups of warm water and add 1 tsp of sugar. Stir to combine.
- d.Bring the curry to a rolling boil, then reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes for the flavors to meld.
- 8
Step 8
- a.Finish and Garnish
- b.Gently slide the fried lentil dumplings into the simmering gravy. Cook for another 4-5 minutes, uncovered, allowing them to soften and absorb the gravy.
- c.Stir in the garam masala powder and ghee. Turn off the heat.
- d.Garnish with freshly chopped coriander leaves. Let the curry rest for 5-10 minutes before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent the sticky sap from raw jackfruit from clinging to your hands and knife, rub them with a little mustard or vegetable oil before cutting.
- 2The lentil batter for the dumplings should be thick. A watery batter will absorb too much oil and won't be crispy.
- 3Heating mustard oil until it's smoking is a traditional Bengali technique that mellows its pungent flavor.
- 4Add the fried dumplings (dalna) at the very end of cooking to prevent them from breaking apart in the gravy.
- 5For a richer flavor, you can lightly toast the powdered spices (cumin, coriander) in a dry pan for 30 seconds before adding them to the curry.
Adapt it for your goals.
Vegan Version
To make this dish fully vegan, simply omit the ghee at the end or replace it with a neutral-flavored vegetable oil or vegan butter.
Creamier GravyCreamier Gravy
For a richer, creamier curry, substitute 1 cup of the water with 1 cup of full-fat coconut milk. Add it during the final simmering stage.
With Other VegetablesWith Other Vegetables
Feel free to add other vegetables like carrots or green peas along with the potatoes and jackfruit for added nutrition and texture.
No Onion, No Garlic VersionNo Onion, No Garlic Version
For a 'niramish' (vegetarian without onion/garlic) version, skip the onion and garlic. Increase the ginger paste to 1.5 tbsp and add a pinch more asafoetida for flavor.
Why this is on our healthy list.
Rich in Dietary Fiber
Green jackfruit is an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Good Source of Plant-Based Protein
The dumplings, made from chana dal (split chickpeas), provide a substantial amount of plant-based protein, essential for muscle repair and overall body function.
Contains Anti-inflammatory Spices
This curry uses spices like turmeric, ginger, and cumin, which are known for their anti-inflammatory and antioxidant properties, helping to combat oxidative stress in the body.
Frequently asked questions
'Echor' is the Bengali word for green, unripe jackfruit. When cooked, its fibrous texture is often compared to that of meat, making it a popular ingredient in vegetarian and vegan dishes across South Asia.