Dhokar Dalna

Ingredients 

• 1 cup split Bengal gram (chana dal)
• 2 medium potatoes
• 1/2 cup scraped fresh coconut 
• Salt to taste
• 3 tablespoons oil + to deep fry 
• 2 inch ginger piece 
• 3 tablespoons coriander powder
• 1 1/2 teaspoon cumin powder
• 1 1/2 teaspoon red chilli powder
• 1/2 teaspoon turmeric powder
• 2 green chillies
• 1 teaspoon garam masala powder
• 1 tablespoon chopped fresh coriander leaves

Method

1. Clean, wash and soak chana dal for 6-8 hours. Drain and grind to a fine paste. Wash, peel and slice potatoes into quarter centimetre thick roundels. Keep them in water till required.
2. Peel ginger and grind to a fine paste Wash, remove stems and slit green chillies. Mix ground chana dal, scraped coconut and salt to taste. Pour the mixture into a greased plate that is at least one and half inches deep or a tray measuring approximately 6” X 6” X 1 ½”.
3. Steam on high heat for fifteen to twenty minutes or till firm and cooked. Check by inserting a skewer into the cooked mixture and if it comes out clean, then it is cooked. Remove, cool a little and cut into one-inch cubes or into diamonds. Heat oil in a kadai and deep fry till light golden. Drain on a clean absorbent kitchen towel or paper and keep aside. Drain and pat dry potato roundels and deep fry in same oil for a minute.
4. Drain on a clean absorbent kitchen towel or paper and keep aside. Heat three tablespoons oil and add green chillies and ginger paste. Stir-fry briefly and immediately add coriander powder, cumin powder, red chilli powder and turmeric powder.
5. Mix well. Add quarter cup water. Reduce heat and continue cooking on medium heat for three to four minutes. Add potato roundels and cook for another two minutes, stirring occasionally.
6. Stir in two cups of water and bring to a boil. Add fried chana dal pieces, reduce heat and simmer for five minutes. Add garam masala and serve hot garnished with chopped fresh coriander leaves.

Nutrition Info