Koraishutir Dhokar Dalna (Green Peas & Lentil Cake Curry)
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‘Dhokar Dalna’ is one the most popular and well accepted vegetarian dish in Bengali cuisine. It is nothing but lentil cake curry with some very regular spices. Since green peas are still available in market I thought of making some ‘dhoka’ with ‘koraishuti’ or green peas.
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Ingredients
- For making the green peas dhoka: Koraishuti or Green Peas – 2 cups Fresh or frozen
- Cholar Dal or Bengal Gram – ½ cup Soaked
- Kalo Jeera or Nigella Seeds – ½ tsp
- Asafetida or Hing – 1 pinch
- Ginger – 1†piece
- Green Chilli – 1
- Garam Masala Powder – ½ tsp
- Roasted Cumin & Red Chilli Powder – ½ tsp
- Sugar – 1 tsp
- Salt
- Mustard Oil – 3 tsp
- For making the curry: Asafetida or Hing – 1 pinch
- Cumin Seeds – ½ tsp
- Bay Leaf – 1
- Whole Dry Red Chilli – 1
- Ginger Paste – 1 Tbsp
- Tomato Puree – ½ cup
- Cumin Powder – ½ tsp
- Coriander Powder – ½ tsp
- Turmeric Powder – ½ tsp
- Red Chilli Powder – ½ tsp
- Garam Masala Powder – ½ tsp
- Salt
- Sugar – ½ tsp
- Mustard Oil – 2-3 tsp + frying the dhoka
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Instructions
- Soak Bengal gram over night or for 3-4 hours and then grind it into a smooth paste. Keep aside. Grind green peas too adding ginger and green chilli.
- Heat oil in a kadai and temper the oil with nigella seeds and hing. Next add ground gram paste and green peas paste. Start cooking on low fire. Stir continuously else the whole mix will stick to the bottom of the pan.
- When the mix start to dries up add all dry masalas, sugar and salt. Cook on low fire till the mix start to release from the sides of the pan and you get a nice aroma.
- Take a rectangular or square pot and grease with a little oil. Now pour the cooked mix in it and level it with the spatula. Let it cool completely.
- When it cools down completely cut them into square or diamond shape. Heat sufficient oil in a kadai or pan and fry these cakes till they become nice brown and crisp on outside. Take out from oil and keep aside.
- Take another kadai and put 2-3 tsp of oil. You can use the oil in which you have fried the ‘dhokas’. Add cumin seeds, bay leaf and dry whole red chilli.
- Next add ginger paste. When the raw smell of ginger goes off add tomato puree. Next add all the dry masalas except garam masala powder and cook till oil start to appear on sides.
- Add 2 cups of water and let it boil for 3-4 minutes. Add garam masala powder and chopped coriander.
- Arrange the fried lentil cakes or ‘Koraishutir Dhoka’ in single layer in a serving bowl And pour the gravy on it.
- Let the ‘dhokas’ soak in the gravy for 30 minutes to 1 hour. Serve with steamed rice or roti.
Notes
Notes:
~ You may substitute Bengal gram paste with gram flour or besan.
~ Do not boil the lentil cakes in the gravy. There are chances of breaking. Prepare the gravy and fry the ‘dhokas’ separately. Combine them at the time of serving.
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