Bengali Dhokar Dalna: Make Firm Lentil Cakes In A Spiced Potato Gravy

Dhokar dalna is a Bengali vegetarian dish made from seasoned chana dal shaped into firm cakes, fried and simmered in a spiced gravy. Its preparation takes longer than a curry, but the stages can be organised in advance. The lentil cakes provide the dish’s distinctive texture, while potatoes and a ginger-cumin sauce make the meal comforting.

The most important detail is controlling moisture in the dal mixture. A paste that is too wet may not set cleanly, while a long simmer can break the cakes. With careful cooking, the pieces hold their shape and absorb the gravy without becoming soggy.

Ingredients for the lentil cakes

For four servings, measure 200g chana dal, 1 small green chilli, 1 teaspoon grated ginger, a pinch of asafoetida, half a teaspoon cumin seeds and salt. For the gravy, keep 2 potatoes, 2 tomatoes, ginger paste, cumin powder, turmeric, chilli powder, a bay leaf, garam masala and mustard oil ready. Soak the dal for at least four hours, or overnight, then drain it well.

Grind the dal with the chilli and ginger using as little water as possible. The mixture should be thick rather than pourable. Heat a little oil in a heavy pan, add cumin and asafoetida, then stir in the paste with salt. Cook over medium-low heat, stirring constantly, until it becomes a firm mass that pulls away from the pan.

Shape and fry the dhoka

Spread the hot mixture on a lightly greased plate, flatten it evenly and leave it to cool completely. Cut into diamonds or squares with a sharp knife. Shallow-fry the pieces in batches until their surfaces are lightly golden. Set them aside on a plate.

Make the gravy

Heat mustard oil in a separate pan. Add the bay leaf and cumin, followed by ginger paste and chopped or pureed tomatoes. Cook until the tomatoes soften and the raw smell fades. Add turmeric, cumin powder, chilli powder and salt. Stir in potato cubes and enough water to create a loose sauce. Cover and cook until the potatoes are nearly tender.

Add the fried lentil cakes only near the end. Simmer gently for about three to five minutes so they absorb some gravy without becoming mushy. Finish with a pinch of garam masala and, if desired, a little ghee.

Serve and store

Serve dhokar dalna with plain rice or roti. Refrigerate leftovers promptly in a covered container and reheat gently. Because the cakes soften as they sit, add a splash of water if the gravy thickens.