Koraishutir Dhokar Dalna (Green Peas & Lentil Cake Curry)

Koraishutir Dhokar Dalna (Green Peas & Lentil Cake Curry) - Plattershare - Recipes, food stories and food lovers
‘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.
4.50 from 2 votes
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Prep Time45 minutes
Cook Time6 hours
Total Time6 hours 45 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: Bengali
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 2 cups Green Peas fresh or frozen, or peas for making the dhoka koraishuti or green peas â
  • 1/2 gm Cholar Dal Or Bengal Gram €“ ½ Cup soaked cholar dal or bengal â
  • 1/2 tsp Nigella Seeds or jeera kalo jeera or â
  • 1 pinch asafoetida or hing or hing â
  • 1 piece Ginger â
  • 1 Green Chillies â
  • 1/2 tsp Garam Masala â
  • 1/2 tsp red chili powder or cumin roasted cumin â
  • 1 tsp Sugar â
  • 1-2 tsp Salt or as per taste
  • 3 tsp Mustard Oil â
  • 1 pinch asafoetida or curry, or hing for making the curry or hing â
  • 1/2 tsp Cumin Seeds â
  • 1 Bay Leaf â
  • 1 Red Chillies whole dry â
  • 1 tbsp Ginger Paste â
  • 1/2 cup Tomato Puree â
  • 1/2 tsp Cumin Powder â
  • 1/2 tsp Coriander Powder â
  • 1/2 tsp Turmeric Powder â
  • 1/2 tsp red chili powder â
  • 1/2 tsp Garam Masala â
  • 1-2 tsp Salt or as per taste
  • 1/2 tsp Sugar â
  • 2 tsp Mustard Oil â frying the dhoka


  • 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.

Recipe 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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4.50 from 2 votes

Rini Pal
Rini Pal

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