Dhoka’r Dalna with Basanti Pulao – classic from West Bengal for dinner

Ingredients

• 1 cup Chana Dal
• 3-4 green chillies
• 1 tsp sugar
• 1 tsp salt
• 1 tsp ginger paste
• 1 tsp hing
• 1 tsp coriander powder
• 1 tsp cumin powder
• 1 Tbsp roasted peanuts chopped
• 1 Tbsp grated coconut
• 1/2 cup mustard oil to fry
• 1 Tbsp Maida in 1 Tbsp water for slurry
• 2-3 potatoes washed, peeled and cubed
• 1 tsp ginger paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala powder
• 1/8 tsp salt
• 1 tsp sugar
• 1 Tbsp grated coconut
• 1 large tomato chopped fine
• 1 bay leaf
• 2/3 cloves
• 1 ” cinnamon stick
• 2/3 green cardamoms
• 1/2 tsp cumin seeds
• 3/4 Tbsp mustard oil
• 1 cup hot water

Steps

1. Dhoka- soak Chana dal overnight, discard water next day and add in 2 batches to blender to make a coarse paste adding green chillies, salt and sugar
2. Take roasted peanuts and chop fine
3. In a pan heat oil and add grated coconut and fry and set aside
4. Add ginger paste, fry for 2 mins. Add hing and fry for 1 min and add coarsely Chana dal paste, salt and sugar and cook till a dough takes a shape. Flame should be low and stir constantly so as not to stick to the bottom
5. Add chopped peanuts and stir Chana dal, when dough is formed, set aside and while still warm, give a square shape and cut into barfi shape
6. Cut into barfi shape
7. Dab Maida slurry on the Dhoka to give a firm shape while frying
8. In a pan heat oil and add Dhoka to fry on medium flame golden in colour
9. Dalna – take potatoes and wash, peel and cut into cubes
10. In a wok heat oil, add bay leaf, whole garam masala and cumin seeds and fry 1 second, add potatoes and fry golden.
11. In a bowl add cumin powder, coriander powder, red chillies powder, turmeric powder, garam masala powder and add 2 Tbsp hot water to make a paste
12. In the pan add the paste, grated coconut and stir for 2 mins, add chopped tomatoes and cook until tomatoes are softened. Add salt and sugar and stir
13. Add hot water and when it comes to boil, gently add Dhoka
14. Sprinkle garam masala powder and ghee, set aside
15. Serve with Basanti Pulao