1 cup cholar dal (Bengal gram), washed and soaked for 4-6 hours
2 medium sized potatoes, cubed
3 cardamom pods
1 small stick of cinnamon
1 bay leaf
1/2 tsp cumin seed
2-3 dry red chilies
1/4 tsp of asafoetida
3 tsp of grated coconut
1.5 tsp ginger paste
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp Kashmiri chili powder
1/2 tsp red chili powder
1 tsp ghee
1/2 tsp garam masala
Oil for deep frying
Salt, to taste
1 tsp sugar
Instructions:
Making Dhoka:
Grind the soaked dal into a coarse paste with 1/2 tbsp of salt.
In a pan, add 2 tbsp of mustard oil and heat it on medium flame. Add 1/4 tsp of cumin seeds and a pinch of hing (asafoetida).
Add the dal paste to the pan and stir continuously to prevent it from sticking to the bottom of the pan.
Keep stirring the mixture until it reaches a dough-like consistency.
Remove the mixture from the pan and grease a flat surface with some oil.
Spread the mixture on the surface and shape it into a big diamond or square of 2-cm thickness.
While the mixture is still hot, cut it into small diamond or square shaped pieces.
Let the pieces cool down before deep frying them.
To prepare the slurry, take 2 tbsp of maida (all-purpose flour) and add 4 tbsp of water in a bowl. Mix well.
Heat enough oil in a pan to deep fry the dhoka. Dip each piece of dhoka in the slurry and fry it until both sides turn golden brown. Fry them on medium flame to ensure they don't break apart.
Tip: Please do not overcrowd the pan with dhoka while frying, it might break them
Preparing the Gravy:
Remove excess oil from the pan and keep around 4 tbsp of oil to prepare the gravy.
Add bay leaf, cardamom pods, cinnamon, remaining cumin seed, a pinch of hing, and dry red chili to the pan.
Once the beautiful aroma starts to fill the air, add the grated coconut and stir for a minute.
In a bowl, mix ginger paste, cumin powder, turmeric powder, Kashmiri chili powder, and chili powder with some water. Then, add this spice mix to the pan and cook it until the aroma of the spices dissipates. If the spices start to stick to the bottom of the pan, you can add a splash of water to prevent them from burning.
Add the potato cubes and mix everything well. Make sure the potatoes get coated with all the spices
Add 2 cups of water. Add salt if required and put the lid on.
Once the potatoes are completely cooked, add the fried dhoka pieces slowly and keep the flame on for 2-3 minutes. Don't reduce the gravy too much as the dhoka will absorb quite some gravy. If you feel there is not enough water, add some water and bring it to a boil before adding the dhoka.
Finally, add sugar, ghee, garam masala, and turn off the flame.
The delicious and rich Niramish Dhokar Dalna is ready to be served with white rice.
