Koraishutir Dhokar Dalna (Green Peas & Lentil Cake Curry)
6 hours 45 minutes
1182 reads
About Koraishutir Dhokar Dalna (Green Peas & Lentil Cake Curry)
‘Dhokar Dalna’ stands as one of the most beloved and widely celebrated vegetarian dishes in Bengali cuisine. This classic curry features tender lentil cakes simmered in a fragrant gravy, crafted from everyday spices that bring warmth and depth to each bite.
Inspired by the abundance of fresh green peas in the market, I decided to put a seasonal twist on the traditional ‘dhoka’ by blending them with ‘koraishuti’ or green peas. The result is a delightful fusion where the sweetness of peas beautifully complements the earthy Bengal gram, making this a must-try for both purists and adventurous palates alike.
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Recipe Time & More
Prep45 minutes
Cook6 hours
Total6 hours 45 minutes
Ingredients
- 2 cup Peas fresh or frozen, green, or peas for making the dhoka koraishuti or green peas
- 1/2 gm Split Chickpea soaked cholar dal or bengal
- 1/2 tsp Nigella Seeds or jeera kalo jeera or
- 1 pinch Asafoetida hing, or hing or hing
- 1 Ginger
- 1 Chilli green
- 1/2 tsp Garam Masala
- 1/2 tsp Chili Powder or cumin roasted cumin, red
- 1 tsp Sugar
- 1.5 tsp Salt or as per taste
- 3 tsp Mustard Oil
- 1 pinch Asafoetida hing, or curry, or hing for making the curry or hing
- 1/2 tsp Cumin Seeds
- 1 Bay Leaf tej patta
- 1 Chillies red, whole dry
- 1 tbsp Ginger Paste
- 1/2 cup Tomato Puree
- 1/2 tsp Cumin Seed jeera
- 1/2 tsp Coriander dhania
- 1/2 tsp Turmeric Powder haldi
- 1/2 tsp Chili Powder red
- 1/2 tsp Garam Masala
- 1.5 tsp Salt or as per taste
- 1/2 tsp Sugar
- 2 tsp Mustard Oil frying the dhoka
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 €˜dhokasTM. 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 DhokaTM in single layer in a serving bowl And pour the gravy on it.
- Let the €˜dhokasTM soak in the gravy for 30 minutes to 1 hour. Serve with steamed rice or roti.
Recipe 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.
Additional Tips
- For extra crispy dhoka, shallow-fry the lentil cakes in mustard oil until golden brown and firm before adding them to the gravy—this helps them hold their shape and absorb the flavors without falling apart.
- If you want to enhance the sweet and tangy profile, add a few pieces of cubed potatoes and a tablespoon of grated coconut to the gravy; both are traditional Bengali touches that add texture and depth.
- To make the dish vegan and gluten-free, ensure your asafoetida (hing) is pure and not wheat-based, as some commercial brands may contain wheat flour as a binder.
- Leftover dhoka cakes can be refrigerated and repurposed as a delicious tea-time snack—just reheat in a pan with a sprinkle of chaat masala or serve with a tangy tamarind dip.
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Recipe Nutrition
Calories: 60kcalCarbohydrates: 2gFat: 6gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 1710mgSugar: 2g
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5 Comments
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This looks amazing! Thanks for sharing.
Such a beautiful dish! Can’t wait to try it.
This looks so appetizing! Thank you.
This is so tempting! Thank you.
Perfect dish! Can’t wait to cook it.