How to make Dhokar Dalna -

Bengali specialty of spicy potatoes and split Bengal gram .

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Potatoes (आलू)

Cuisine : Bengali

Course : Main Course Vegetarian

Dhokar Dalna

Dhokar Dalna Recipe Card


The Bengalis are great food lovers and take pride in their cuisine.  In fact so obsessed are they about food, that the man of the house goes to the market daily to buy a fresh supply vegetables and fish which is a must in their daily menu.  The medium of cooking is mustard oil which adds its own pungency.  Another very important item of Bengali cuisine is the variety of sweets or mishti as they call them.  Most of them are milk based and are prepared from chhena.
A meal, for the Bengali, is a ritual in itself.  Bengalis spend not only the great deal of time thinking about the food but also on its preparation and eating. 

Prep Time : 8-10 hour

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Dhokar Dalna Recipe

  • Split Bengal gram (chana dal) 1 cup

  • Potatoes 2 medium

  • Coconut scraped 1/2 cup

  • Salt to taste

  • Oil 3 tbsps + to deep fry

  • Ginger 2 inch piece

  • Coriander powder 3 tablespoons

  • Cumin powder 1 1/2 teaspoon

  • Red chilli powder 1 1/2 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Green chillies 2

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves 1 tablespoon


Step 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.

Step 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”.

Step 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.

Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.