Dhoka’r Dalna/Dal Dhoka recipe Easy recipe of Niramish Dal Dhoka Dal Dhokli

Ingredients

• 2 cup Urad dal, soaked overnight, urad dal
• 1 cup Chana dal, soaked overnight, Chana dal
• 1 ½ inch Ginger (peeled & sliced) Ginger
• 3 no. Green chillies (less spicy & roughly chopped)
• ¼ tsp Degi red chili powder, Degi Lal Mirch Powder
• ½ tsp Turmeric powder
• A pinch of asafoetida, asafoetida
• ⅓ cup fresh Coriander leaves, roughly chopped
• Salt to taste
• 2-3 tbsp Ghee
• A pinch of asafoetida, asafoetida
• 1 no. Green chili (less spicy & cut into diagonally)
• ½ inch Ginger (peeled & roughly chopped) Ginger
• 1 ½ cup Chana dal, soaked overnight, Chana dal
• Salt to taste
• ½ tsp Turmeric powder
• 3-4 cup Water
• Salt to taste
• Oil for frying
• 1 cup Mustard oil
• 2 tbsp Oil
• A pinch of asafoetida, asafoetida
• 1 inch Ginger (peeled & finely chopped) Ginger
• 2 no. Green chillies (less spicy & cut into diagonally)
• 1 heaped tsp Degi red chili powder
• 1 tsp dry Mango powder, amchur (dry mango powder) powder
• 1 cup Water
• 2 tsp Sugar
• Salt to taste
• Cooked lentils
• Prepared tadka, prepared tadka
• Salt to taste
• 2-3 tbsp fresh Coriander leaves, chopped
• Fried dal vadi, fried lentil vadis
• 1 tsp Lemon juice
• Oil (for greasing)
• Coriander sprig, coriander leaves

Steps

1. In a bowl, add soaked urad dal, soaked chana dal, ginger, green chillies, degi red chili powder, turmeric powder, a pinch of asafoetida, fresh coriander leaves and salt to taste.
2. Transfer it to a mixer grinder jar and grind it into a smooth paste.
3. Keep it aside for further use.
4. In a pressure cooker, add ghee, once it’s hot, add a pinch of asafoetida, green chili, ginger and saute it for a minute.
5. Add chana dal, salt to taste, turmeric powder, water, salt to taste and mix it well.
6. Cover it with a lid and give it 2-3 whistles on medium to high flames.
7. Turn off the flames and leave it aside to depressurise the cooker.
8. Mash the dal with the help of a wooden spoon or masher and keep it aside for further use.
9. Take steaming plates, grease it with some oil, pour a ladleful of prepared paste and spread it evenly.
10. Transfer it to a steamer and cook it for 15-20 minutes on medium flames.
11. Leave it aside to cool down the temperature.
12. Demold the prepared Dal vadi and cut into a desired shape.
13. Keep it aside for further use.
14. In a non-stick kadai, add oil, mustard oil, once it’s smoky hot, add prepared dal vadi and fry them until golden brown.
15. Transfer it to an absorbent paper and keep it aside for further use.
16. In a pan, add oil, once it’s hot, add ginger, green chillies, degi red chili powder, dry mango powder and saute it for a minute.
17. Add water, sugar, salt to taste and give it a quick boil.
18. Keep it aside for further use.
19. In the same pressure cooker, add cooked dal and give it a quick boil.
20. Add prepared tadka, salt to taste, fresh coriander leaves, fried vadi and let it boil for 5-6 minutes.
21. Finish it with lemon juice and give it a good stir.
22. Transfer it to a serving dish or bowl and garnish it with coriander sprig.
23. Serve hot with steam rice.