Ingredients:
1) Bengal gram (chana dal) - 200 gm.
2) Potato - 2 big diced in cubes.
3) Cumin seeds - 1 tsp.
4) Coriander seed paste - 1 tbsp.
5) Cumin paste - 1 tbsp.
6) Red chili powder - 1 tsp.
7) Turmeric powder - ½ tsp.
8) Ginger paste - 2 tbsp.
9) Green chilies - 4 Nos.
10) Bay leaves - 1 or 2.
11)Asafoetida (hing) - a pinch.
12) Sugar and salt to taste.
13) Coriander leaves (chopped) - 1 tsp.
14)Oil: For frying and cooking.
15)Ghee - 1 tsp.
Procedure :
1) Soak the Bengal gram or lentils in water overnight. Drain the water and grind the Bengal gram with ½ tsp of ginger paste, salt, green chilies, a bit of chili powder, turmeric powder to a smooth paste and add water as required during grinding. Keep the paste aside.
2) . Heat some oil in a pan and add the above paste.. Fry on a low heat by continuously stirring till the water gets dried and it comes clean from the sides of the pan. Add little oil if requires to prevent it from sticking into the pan.
3).Grease a round plate with a bit of ghee or oil. And spread the paste evenly. When it sets down, cut it into square or diamond shapes and take them out.
4) Heat some oil in a pan and deep fry each cubes or dhoka till they are golden brown in color.
5) Heat oil in a pan and temper the oil with bay leaves, asafoetida and cumin seeds.
6) Next add the cumin paste, ginger
paste and coriander seed paste . Stir the mixture. Add turmeric powder, red
chili powder and a pinch of sugar and salt. Stir well till the oil separates
from it.
7) Add the potatoes cut into cubes and stir fry for few more minutes.Add the required amount of water and simmer it for few more minutes till the potatoes are done.
8) Now add the fried slices of dhokas / lentil cakes and simmer on low heat till the dhokas soak 1/4th of the gravy properly. A spoonful of ghee will give a nice flavor to the dish and garnish with chopped coriander leaves.Serve the hot dhokar dalna with plain white rice.
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