DHOKAR DALNA (A TRADITIONAL BENGALI VEGETARIAN DISH (CHANA DAL KOFTA CURRY OR BENGAL GRAM LENTIL'S CAKE SIMMERED IN FLAVOURFUL GRAVY.)

Dhokar Dalna' is a traditional  Bengali  vegetarian dish, is made with cholar dal (in bengali), chana dal or bengal gram lentil.
It is diamond  shaped chana dal koftas or bengal gram lentil's cake simmered in flavourful  gravy.It is a pure vegan or satvik dish as it does not contain onion, garlic  or any orher dairy based product.
If you ask the reason behind the ame of this dish,I will say that ..No Idea.Dhoka means in Bengali or in Hindi is to cheat  someone ..I do not have any idea how does this dish cheat someone? Jokes apart..now we will see the step by method of Dhokar Dalna.First we will learn the methods of Fried  Dhoka or Chana Dal Koftas or Lentil's Cake.
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Author - Moumita 
Preparation Time - 15 Minutes 
Soaking Time - 10 hours 
Cooking Time - 20 Minutes 
Servings - 2 
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INGREDIENTS 

1.2 cup bengal gram dal (cholar dal),
1bay leaf,
1 tsp ginger paste,
1 tsp cumin  powder,
1 tsp coriander powder,
1 tsp turmeric powder,
1tsp chilli powder,
Potatoe-1 (cut into medium  cubes)[optional]
1tsp ghee,
1/2 sp garam masala powder,
1tsp cumin seeds,
1/2 cup oil ( preferrably mustard oil )
Salt to taste

METHODS OF MAKING FRIED DHOKA OR CHANA DAL KOFTA OR BENGAL GRAM LENTIL'S CAKE 

Soak chana dal in water overnight.

Drain the water and grind it with chilli and salt to make a paste,add water if required,

Heat oil in kadai,add 1/4 tsp cumin seeds and ginger paste mixed with little bit water

Add dal paste and 1/4th turmeric powder and stir it,cook it until the mix comes off the sides clean.

Take it out on a plate,pat lightly with your hands to form a flat base.let it be cool.

Cut it into diamond shape and deep fry till golden brown on both sides.Please be sure they do not break.

Your Dhoka  or Chana Dal Kofta  is ready to serve.
You can have  some fried dhoka. It taste yummy.Now we will see the method of making Dhokar Dalna..or Purely Vegan Flavourful Gravy of This Dhoka or Chana Dal Kofta or Bengal Gram lentil's cake.

METHOD OF MAKING  DALNA OR A FLAVOURFUL GRAVY OF DHOKA OR CHANA DAL KOFTA OR BENGAL GRAM LENTIL'S CAKE 

Heat oil in a kadai,

Fry potato ( cut into cubes) till golden brown,remove,keep aside,

Temper the oil with bay leaf and remaining cumin seeds,

Make a paste mix with ginger paste,coriander powder,cumin powder, remaining turmeric powder and chilli powder,add this paste to kadai and fry the masala at low heat,

Add the potatoes and 1 cup of water,add salt to taste, add sugar...when the water starts  boiling. .simmer  the gas and cover with lid.  and cook it until potatoes are done,

Remove lid..and add ghee and garam masala,and gently mix,

Gently add fried dhoka or chana dal koftas,  simmer  the gas for couple of minutes to let the dhoka soak up the water.

your dhokar dalna (chana dal kofta curry) is ready to serve.Serve it with hot steamed rice ot it also goes well with Roti ,,chapati,paratha or luchi  or poori.

KUMROR CHAKKA (PUMPKIN CURRY WITH POTATO AND BLACK CHEEKPEAS )BENGALI STYLE,A VEGAN RECIPE

Kumro means pumpkin  in English and kaddu in Hindi,Kumror Chakka is a traditional  bengali vegetable  dish made with pumpkin, potato or aloo and kala chana or black Cheakpeas or kalo chola (in Bengali). It does not have onion,garlic and any dairy based product so it can be used as a Vegan recipe. The method of cooking this dish differs slightly from home to home in West Bengal . Every home has their own variation but  the main ingredients are always the same.
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Author - Moumita 
Preparation Time - 10 Minutes 
Cooking Time - 15 Minutes 
Servings - 2 
Recipe Category - Bengali Vegetarian Dish 
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INGREDIENTS 
Kumro or Kaddu or Pumpkin -1cup (peeled  and cut into 1inch cubes)

Aloo or Potato -3/4th cup (peeled and cut into litt bit smaller  size of pumpkin  as potatoes  cook faster than pumkpin )

Black chickpeas-1/2 cup(boiled)

Pachphoron -1 teaspoon ( it is a bengali spices mix,
made with 5 spices- fenugreek or methi, mustard or sorso,white cumin or jeera, black cumin or kalonji & fennel/aniseed(mouri) or saunf - mix each in equal quantity and store for future use)

Bay leaf-1

Dry Red Chilli - 2

Ginger paste-2 tablespoons

Green Chillies - 2

Tomatoes -1 small (chopped )

Cumin Powder - 1 tsp

Turmeric Powder -1 / 2 teaspoon

Mix ginger paste,green chilli paste, cumin powder, turmeric powder in a bowl with little bit water, in this way the masala will not get burn while cooking )

Salt to taste

Sugar - 1 / 2 teaspoon

Oil-1/4 cup ( preferrably mustard oil )

Roasted Cumin Powder -1/ 2 teaspoon  (dry roast cumin seeds then grind to make a fine powder )

METHOD 

Cook the chickpea in 3 cups of water in a pressure cooker until it is soft and done. It takes about 6-8 whistle.

Heat a oil in a pan, add potao cubes...fry on medium flame until light brown..remove from heat and keep aside.

Add bay leaf , dry red chilli and panch phoran into the remaining oil,  let them splutter.

Add ginger ,chilli and spices mixture..mix and stir for 30 seconds.


Add chopped  tomatoes. .mix and cook  until oil gets  separated.

 Now add pumpkin  and  fried potato cubes..mix and  continuously  stirring  on medium  flow for 2 minutes.

Add salt  and sugar.. mix...add 1/2 cup water..bring it to boil..when the water starts boiling. .simmer the gas and cover with lid

Cook over medium heat until vegetables  are almost done.

Add boiled chickpeas,roasted cumin powder. .and cook for another 2 minutes  on medium flame.

Your Kumror  Chakka  is ready to serve .

 Transfer  to a serving bowl. .it goes well with poori or luchi,ruti,chapati and also with dal rice.