This scrumptious Bengali vegetarian dish is totally satvik which means it is made without onion and garlic. In fact Bengali vegetarian dishes are Satvik most of the time. I enjoy serving this special lentil cakes simmered in a aromatic gravy for parties and or any get together although this is a time consuming recipe with lot of steps but worth it.
Making Dhoka is a daunting task! But the funny thing is that "dhoka" means cheating. How can it be? Soaking and grinding Bengal gram/yellow split peas first then stirred over low heat to form a dough type consistency, transferred and patted it down on a greased plate, cut into square or diamond shapes, deep fried and at last dunked in a tomato-ginger-garam moshla based gravy. It surely doesn't sound like a cheat recipe. I have no clue how n where this weird name came from. For the best texture I use half n half Bengal gram and split peas. Ghee/clarified butter and Bengali garom moshla(a ground mixture of cardamom, cinnamon and clove) can be added at the end of the cooking process for rich flavor but I leave out the ghee. This is gluten free, grain free, soy free and vegan. It is best to enjoy with plain rice, roti or paratha.
Ingredients For Dhoka~
1/2 cup Bengal gram
1/2 cup yellow split peas
1/8 tsp. salt
Pinch of hot chili powder
1/8 tsp. ginger paste
1/8 tsp. turmeric powder
1/8 tsp. kalojeera/nijella seeds
1 tbsp. oil
For Gravy~
1 medium potato
1 tbsp. ginger paste
1 medium tomato, small diced
1 fistful frozen peas
2 hot green chilies
1/8 tsp. turmeric powder
1/2 tsp. coriander powder
1/8 tsp. cumin powder
1/4 tsp. salt or as per taste
1/8 tsp. sugar(optional)
1/16 tsp. whole cumin seed
1 bay leaf
2 green cardamoms, 1 small cinnamon stick, 1 clove, grounded
1 cup oil
2 cups warm water
Method~
Soak both lentils for 5-6 hours with 1 1/4 cup water. Rinse dals and grind to a thick paste using little water. Heat 2 tbsp oil in a pan or wok on low medium flame. Add onion seeds and 1/4 ginger paste and fry for a minute. Then add dal paste, 1/8 tsp. salt, hot chili powder and 1/8 tsp turmeric powder. Reduce flame to low and keep stirring about 4-5 minutes or until all the moisture evaporates and dal mixture becomes a firm dough(do not make it too dry). Spread mixture on a greased plate or an aluminium lined tray making a square or oblong shape with 1/3 inch thickness. Leave it to cool completely, then cut into square or diamond shapes.
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Heat oil in a frying pan and fry both sides of Dhoka to golden brown in color in a couple of batches. Fry potatoes in the same oil and set aside. Take another pan and heat 2 tbsp oil and temper bay leaf and cumin seeds. Saute ginger paste, diced tomato, cumin-coriander powder until tomatoes are soft. Pour warm water and bring it to a boil. Add in Dhoka pieces, fried potatoes, salt, sugar, green chilies, frozen peas and turmeric to the boiling gravy. Reduce heat to medium low and let it simmer for 4-5 minutes. Do not cover or else dhoka will break. As dhoka may absorb much of the of liquid, add more water accordingly. Taste and adjust seasoning as per taste. At last sprinkle ground cardamom-cinnamon-clove powder and gently stir. Serve with rice or hand made flat bread.
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| Happy Cooking! |
"To be a good cook you have to have a love of the good, a love of hard work, and a love of creating.” ~Julia Child
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