Baked Dhokar Dalna: A Healthy Twist on a Bengali Classic
1 hour 30 minutes
739 reads
About Baked Dhokar Dalna: A Healthy Twist on a Bengali Classic
Savor the exquisite flavors of Dhokar Dalna, a cherished Bengali comfort food, reimagined with a healthy twist. This baked version of the classic lentil cakes (dhokas) delivers all the rich, aromatic spice without the guilt.Imagine tender dhokas simmering in a fragrant onion- and garlic-free gravy, allowing the earthy spices to truly bloom. This lighter take on the traditional fried dish captures the essence of Bengali home cooking.While it takes a little time to prepare, this deeply comforting and flavorful curry is well worth the effort. Perfect for a special occasion or a cozy weeknight meal, it's sure to become a new family favorite.
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Recipe Time & More
Prep30 minutes
Cook1 hour
Total1 hour 30 minutes
Ingredients
For the Dhokas
- 1 cup Split Chickpea
- 1 inch Ginger
- 2 Chillies green
- 1 tsp Cumin Seeds
- ½ tsp Asafoetida hing
- ¼ tsp Salt or to taste
- 1 tsp Sugar
- 2 tbsp Oil
For the Gravy
- 2 medium Potatoes diced
- 2 Bay Leaves
- 1 tsp Cumin Seeds
- 1 tsp Ginger Paste
- 2 Tomatoes chopped
- 2 Chillies green
- ½ tsp Cumin ground
- 1 tbsp Coriander ground
- 1 tsp Chili Powder red
- 1 tsp Sugar or to taste
- Salt to taste
- ½ tsp Garam Masala
- 2 tbsp Mustard Oil
- 1 tsp Ghee
- Water as needed
Instructions
- Soak the chana dal for a few hours until softened. Drain and grind with ginger, green chilies, and a little water to form a smooth paste.
- Heat oil in a nonstick pan. Add cumin seeds and asafoetida. Sauté until fragrant. Add the chana dal mixture, salt, and sugar. Cook, stirring constantly, until the mixture thickens and pulls away from the sides of the pan.
- Lightly grease a plate or baking dish. Spread the chana dal mixture evenly onto the prepared surface. Refrigerate for at least 30 minutes to firm up, which will make it easier to cut.
- Cut the chilled chana dal mixture into diamond shapes or any desired shape. Preheat oven to 350°F (175°C). Lightly grease a baking dish. Arrange the dhokas in the dish, drizzle with a little oil, and bake for 20-30 minutes, or until lightly golden.
- Heat mustard oil in a large pot or kadai. Add cumin seeds and bay leaves. Sauté until fragrant.
- Add ginger paste and chopped tomatoes. Cook until the tomatoes soften and release their juices.
- Stir in ground cumin, ground coriander, red chili powder, salt, and sugar. Cook for a few minutes, allowing the spices to meld.
- Add the diced potatoes and enough water to cover them. Bring to a simmer, cover, and cook until the potatoes are tender.
- Gently add the baked dhokas to the gravy. Simmer for 2-3 minutes to allow the flavors to combine. Do not overcook, as the dhokas will become mushy.
- Stir in the garam masala and ghee. Remove from heat, cover, and let rest for a few minutes before serving. This allows the flavors to deepen and the dhokas to absorb the gravy. Serve hot with rice.
Recipe Notes
Good To Know
- Dhokas tend to break, so care should be taken while adding them to the gravy.
- For extra texture and flavor, brush the baked dhokas lightly with mustard oil before adding them to the gravy—this enhances the traditional taste and gives a hint of smokiness.
- If you prefer a little more tang, add a splash of tamarind pulp or a few drops of lemon juice just before serving.
- To prevent the dhokas from breaking apart in the gravy, allow them to cool completely after baking and gently add them to the simmering curry only in the final few minutes.
- For a festive touch, garnish with roasted cumin powder, fresh coriander leaves, and a few slivers of green chili.
- You can fry the dhokas instead of baking.
Expert Tips
- For a smoother gravy, blend a portion of the cooked dal before adding the dhokas. This creates a richer, creamier texture.
- Adjust the spice level by adding more or fewer green chilies to the gravy, or by using a milder or spicier chili variety.
- If using fried dhokas, briefly soak them in warm water before adding them to the gravy to soften them slightly and prevent them from absorbing too much of the sauce.
Storage Instructions
- Store leftover dalna in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of water or stock if needed to thin the gravy.
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Recipe Nutrition
Calories: 293kcalCarbohydrates: 30gProtein: 1gFat: 20gSaturated Fat: 1gPolyunsaturated Fat: 5.7gMonounsaturated Fat: 11.4gFiber: 1gSugar: 26g
Priyanjali Joardar
Articles: 36
5 Comments
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This looks so inviting! Thank you.
Such a tasty dish! Thanks for the recipe.
Such a great recipe! Can’t wait to try it.
I’m thrilled to try this recipe!
Looks so wonderful! Thanks for posting.