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Saturday, 16 January 2016

Dhoka'r Sambar (Fried Lentil Cakes in Sambar - Fusion Style)


          Sambar as is well known, is a very common South Indian lentil preparation that is equally relished with rice, idli, dosa, etc. It is prepared with variety of veggies in it. Today I decided to add few Dhoka pieces (Fried Lentil cakes) in it and the end result was a delicious fusion of South Indian & a Bengali recipe. 

          I have already posted the very traditional and popular Bengali recipe of Dhokar Dalna (Fried Lentil Cakes in Gravy) in my earlier post. So do try this combination and enjoy as lunch or breakfast. Please find below a step by step guide with pictures to prepare this recipe.





  • 1/2 cup tuvar dal (pigeon pea lentil), soaked for an hour
  • 8-10 Dhoka pieces (recipe below)
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 tsp. garlic, chopped
  • 1 spig curry leaves
  • 1/4 tsp. asafoetida
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2 tsp. sambar powder
  • 1 tsp. tamarind paste 






          Pressure cook the tuvar dal along with 1 tsp. oil and turmeric powder in 1 1/2 cups water for 4-5 whistles.

         Add 1 - 1/2 cups more water, salt, sambar powder and tamarind paste. Whisk to blend well and keep aside.

          Heat remaining oil in a pan and temper with mustard seeds. After it stops spluttering, add the garlic, curry leaves and asafoetida. Fry till the garlic changes colour.

          Add the dal and bring it to a boil. Add the Dhoka pieces and simmer for 2-3 minutes. Serve them with plain steamed rice and papad.



To prepare the Dhoka (Chana Dal / Bengal Gram Lentil Cake)...






                         Soak chana dal in sufficient water overnight. Grind to a thick paste.
                    



                          To the ground chana dal paste, add salt to taste, 1/4 tsp. turmeric
                          powder & 1/2 tsp. red chili powder. Mix well and keep aside.




                         Add 1 tbsp. oil in a non-stick pan and temper with 1/2 tsp. kalonji 
                        (nigella seeds) and 1/4 tsp. asafoetida. Saute for a few seconds.




                         Add the ground paste and fry on a medium flame till it leaves the 
                         sides of the pan. 




                           Spread on a greased plate and set aside for 15 minutes to cool.




                            Cut into desired shapes.




                            Heat 2 tbsp. oil in a pan and fry the pieces till light golden colour.




                          Drain and keep aside.


To prepare the sambar ----




                          Take 1/2 cup tuvar (pigeon pea lentil) and soak for an hour.




                           Boil with a pinch of turmeric powder, 1 tsp. oil & 1-1/2 cups water.




                            Whisk the boiled dal to blend well.




                           Heat oil in a pan and temper with the mustard seeds.




                          Add the garlic, asafoetida and curry leaves.




                            Add the boiled dal and bring it to a boil. 




                            Add the fried dhoka pieces and simmer for 2-3 minutes.




                           Serve them with plain steamed rice and papad.









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