Dhoka Dalna Recipe

• 1 cup Cholar Dal (Chana Dal/Bengal Gram)
• 2 Tomatoes (medium sized)
• 1 tsp Ginger (grated)
• 2 Green Chilies
• 1 tsp Cumin Seeds
• 1 tsp Coriander Powder
• 1 tsp Cumin Seed Powder
• A pinch Asafoetida (Hing)
• 1/2 tsp Turmeric Powder
• 1 tsp Chili Powder
• 1 tsp Cumin Seeds
• 1/2 tsp Garam Masala
• 1/2 tsp Ghee
• 2-3 tbsp Oil
• Salt to taste

• Wash and soak Bengal Gram Dal in water for 4-6 hours. Drain water and grind the dal to a paste.
• Now heat 1 tsp oil in a pan and add cumin seeds, asafoetida, ginger paste, turmeric powder and salt to it.
• Now add the grounded dal and cook till the mixture is soft and sticky, but not completely dry.
• Smear little oil in a dish. Pour the cooked dal and spread it evenly on the dish. Press lightly with a spatula to set it. Allow it to cool and cut into square or diamond shapes.
• Again heat the oil in a pan and fry the above-made dhokas to light brown. Keep them aside.
• To make tomato puree, grind tomatoes, ginger, green chillies, turmeric powder, red chili powder, coriander powder, cumin seeds powder and keep it aside.
• Now heat oil in a deep, heavy bottomed pan and add remaining cumin seeds. Add tomato puree and sauté.
• When the puree starts to dry, add two cups of water and salt according to taste. Simmer for 4-5 minutes.
• Add the fried dhokas and bring the curry to a boil. Now lower the flame and cook till the dhoka starts to soak up part of the curry.
• Add some ghee and garam masala to the curry. Turn off the flame.
• Dhoka Dalna is ready to eat. Serve hot with rice.