Dhoka Stir Fry (Fried lentil Cakes Stir Fry - Fusion Style)

          This recipe is an adaption of the very popular and a traditional homemade Bengali delicacy called 'Dhokar Dalna' - meaning fried lentil cakes in gravy. Today I made it in a fusion South Indian style by adding some sambar powder and making it spicy and tangy. This can be served as perfect appetizers or as a side dish with either chapati. sambar-rice, curd-rice, khichdi or simply dal-chawal. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup chana dal (Bengal gram), soaked overnight
• salt to taste
• 1 tsp. turmeric powder
• 1/2  tsp. + 1 tbsp. red chili powder
• 4 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. garlic, chopped
• 1 onion, chopped
• 1-2 sprigs curry leaves
• 1/4 tsp. asafoetida
• 1 tsp. tomato paste
• 1 tsp. sambar powder
• 1 tsp. lime juice
• 1 tbsp. coriander leaves, chopped

          Grind the chana dal into a smooth paste by adding required quantity of water. To it, add salt to taste, 1/2 tsp. turmeric powder and 1/2 tsp. red chili powder. Mix well.

          Add 1 tbsp. oil in a non stick pan and saute the ground paste on a low flame till it turns into a thick lump. Transfer to a greased plate and spread it evenly.

          After it has cooled down, cut into square shapes and keep aside. Heat 2 tbsp. oil and shallow fry the pieces till light golden in colour. Drain and keep aside.
     
          Cut them further into small pieces. Heat remaining oil and temper with the mustard seeds. After it stops spluttering, add the garlic and saute till it changes colour.

          Now add the onion, curry leaves, followed by the asafoetida and turmeric powder. Fry till light brown. Add the fried lentil cakes (Dhoka pieces) and salt. Stir fry till it is well combined.

          Add the tomato paste and sprinkle some water to make it a little moist. Mix well and add the red chili powder and the sambar powder. Give it a stir and add lime juice. Serve, garnished with coriander leaves.

                                Soak chana dal overnight.

                   Grind with required quantity of water. Add salt, turmeric powder & red 
                   chili powder.

                Add 1 tbsp. oil in a non-stick pan & sauté on low flame till it turns into a
                thick lump.

                                Transfer to a greased plate & spread it evenly.

                                When cool, cut into squares.

                                Transfer to a plate.

                               Heat 2 tbsp. oil & shallow fry them till light golden in colour.

                                The fried pieces.

                               Further cut into smaller pieces.

                       Heat remaining oil & temper with mustard seeds. Allow it to splutter.

                                Add garlic & sauté till it changes colour.

                                Now add onions & curry leaves. Fry till light brown.

                                Add turmeric powder & asafoetida.

                                Add fried Dhoka pieces (fried lentil cakes) & salt to taste.

                                Add tomato paste & mix well.

                                Add sambar powder & red chili powder. Give it a mix.

                                When done, add lime juice.

                                  Serve, garnished with coriander leaves.

Dhokar Kadhi (Fried Lentil Cakes in Yoghurt Sauce - Bong Fusion Style)

          Kadhi as is well known is a North Indian delicacy that is very much relished with rice. It is a yoghurt based preparation with or without the dumplings or veggies added to it. Today I decided to add in some Dhoka pieces (fried Lentil cakes) in it and the end result was an yummy fusion of Bengali and North Indian cuisine. 

          I have already posted the original Bengali recipe of Dhokar Dalna (Fried Lentil Cakes in Gravy) in my earlier post. So do try this combination and enjoy a simple homemade lunch of this unusual Kadhi-Chawal. So check out the step by step pictorial recipe to prepare it.  

• 1/2 cup yoghurt
• 3 cups water
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. cumin powder
• 1 tbsp. oil
• 1 tsp. panch phoron (equal quantity of fennel. fenugreek, mustard, cumin & nigella seeds)
• 1/4 tsp. asafoetida (hing)
• 1 sprig curry leaves
• 8-10 Dhoka pieces (recipe below)
• coriander leaves to garnish

          In a bowl, whisk together yoghurt, water, salt, turmeric powder, red chili powder and cumin powder. 

          Heat oil in a pan and temper with panch phoron. Sauté for a few seconds and then add the asafoetida and curry leaves.

          Now add the yoghurt mix and bring it to a boil. Simmer and cook on a low flame by stirring at intervals.

          After 10 minutes add the Dhoka pieces and further simmer till the gravy thickens to a desired consistency. Serve, garnished with coriander leaves.





To prepare the Dhokas ----

                              Mix chana dal paste, salt, turmeric powder & red chili powder.
                   

                                  Heat 1 tbsp. oil & temper with kalonji & asafoetida. 

                                 Add chana dal mix & sauté till it leaves the sides of the pan.

                                Transfer to a greased plate & allow it to cool .

                                 Cut into desired shapes.

                                 Heat oil & shallow fry to light golden colour.

                                 Drain & keep aside.





Now to prepare the Kadhi ------

                           Heat oil & temper with panch phoron, asafoetida & curry leaves.

                    Pour the kadhi mix & bring to a boil. Simmer on low flame for 10 min.
                    by stirring at intervals.

                            Add fried Dhokas & simmer till you get a required consistency.

                                 Serve, garnished with coriander leaves.

Dhokar Sambar (Fried Lentil Cakes in Sambar - Fusion Style)

          Sambar as is well known, is a very common South Indian lentil preparation, 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. So do give it a try by checking out the step by step pictorial recipe to prepare it.

• 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 sprig 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 1/2 cup 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 & keep aside.

                   Add 1 tbsp. oil & temper with 1/2 tsp. nigella seeds & 1/4 tsp. asafoetida. 

                               Add ground paste & stir fry till it leaves the sides of the pan. 

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

                                Cut into desired shapes.

                                Heat 2 tbsp. oil & fry the pieces till light golden colour.

                                Drain & keep aside.




To prepare the sambar ----

                                Take 1/2 cup tuvar (pigeon pea lentil) & 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 & temper with the mustard seeds.

                                Add garlic, asafoetida & curry leaves.

                                Add boiled dal & bring it to a boil. 

                                Add fried dhoka pieces & simmer for 2-3 minutes.

                                Serve them with plain steamed rice & papad.