In SNC group this month challenge was hosted by pinky,
Dhokar Dalna a traditional Bengali dish, which is nothing but making cakes
using dal and adding that to a rich coconut based gravy.
Ingredients:
For Lentil Cake:
Split Chana Dal
|
½ cup
|
Split Peas Dal (vada parrupu)
|
¼ cup
|
Grated Coconut
|
⅓ cup
|
Ginger and green chilies chopped
|
1 Tbsp each
|
Asafetida
|
¼ tsp
|
Turmeric powder
|
½ tsp
|
Onion chopped finely
|
¼ cup
|
Baking soda
|
½ tsp
|
Salt
|
as per taste
|
Oil
|
for deep fry
|
For Curry:
|
|
Potato (cut into cube)
|
2 medium size
|
Tomato chopped
|
1 medium size
|
Onion chopped
|
¼ cup
|
Coconut milk
|
½ cup thick & ½ cup
thin
|
Grated coconut
|
⅓ cup
|
Ginger garlic paste
|
½ Tbsp
|
Cumin seeds
|
1 tsp
|
Asafetida
|
a pinch
|
Bay leaves
|
2
|
Green chili
|
1-2
|
Cumin powder
|
1 tsp
|
Chili powder
|
1 tsp
|
Turmeric powder
|
½ tsp
|
Garam masala
|
1 tsp
|
Cashew and raisin
paste
|
4 Tbsp
|
Directions:
- Soak both dals for 3- 4 hours, using a wet grinder or mixe grind them to course paste.
- Before taking the batter out add onion, green chilies and salt give couple pulses (just to mix evenly).
- Remove and add baking soda and mix well.
- Heat non stick pan with a tablespoon of oil, add asafetida and then the course dal paste.
- Cook until it turns to dough and leaves the bottom of the pan.
- Grease a plate with ghee or oil. Spread the dough evenly and smooth the surface using a spoon.
- Allow it to cool for few minutes and cut them into desired shape diamond or square and smooth the cut surface.
- Heat oil for deep frying, when oil is hot enough deep fry those lentil squares until golden brown on both side.
- Filter the oil and keep it aside.
- Heat another pan with little oil, fry the cubed potatoes with turmeric and salt until light golden color, filter the oil and keep it aside.
- In the same oil add asafetida, bay leaves and cumin seeds to splutter.
- Add green chilies and onion saute until transparent with ginger garlic paste.
- Once the raw smell of ginger garlic leaves add chopped tomatoes and cook until it turns mushy.
- Add all dry powders for the curry and cook until the oil oozes out.
- At this stage add grated coconut, coconut milk and cashew raisin paste in same order and mix well.
- Then add fried potatoes, salt and warm water for gravy (adjust the water the consistency should be medium not too thick or thin).
- Give it one boil and finally add another teaspoon of garam masala and curry leaves and turn off the stove.
- Add the lentil cake to the gravy just before you serve. Serve this with hot rice with a spoon of ghee.
Linking to:
8 comments:
You have made it perfectly, MAnju... Dish looks delicious.. :)
Looks really very yummy...
wow.. has come out perfect.. :)
Manju, your platter looks just inviting... you made perfectly... Hope you enjoyed a lot :)
Well done..Looks so delicious and the lentil cakes color is awesome.. :)
Very well presented and looks lovely!!!!
Perfectly done... Its inviting !
Beautifully made.
I am guest hosting Healthy Salads till the 11th June ‘2013. Do send me your entries
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