For making Dhoka/Lentil Cake:
1. Cholar dal (chana dal/bengal gram) – 1/2 cup.
2. Matar dal (yellow split pea) – 1/2 cup (if you don’t have matar dal, only cholar dal also works fine).
3. Ginger Paste.
4. Green chillies – 3.
5. Salt to taste.
6. Sugar – 1 tspn.
7. Roasted cumin seed powder – 2 tspn. (take 2 tspn cumin seeds and roast
them on a tawa and grind them into powder).
For the curry :
1. Potato – 2 (medium-cubed).
2. Tomato – 1 (medium-blanched).
3. Ginger – one and a half piece (grated).
4. Green chillies – 2.
5. Turmeric powder – 1 tspn.
6. Chilli powder – 2 tspn.
7. Cumin powder – 2 tspn.
8. Coriander powder – 1tspn.
1. Bay leaf – 1.
2. Cardamom – 2.
3. Cinnamon stick – 1.
4. Cumin seed – 1/2 tspn.
5. Garam masala – 2 tspn. (powdered mixture of cardamom, cinnamon & cloves)
6. Ghee – 1 tspn.
7. Oil – 3-4 tbsp.
1. Wash and soak the lentils overnight. Drain water and grind them with 1 green chilli to a paste with very little water (as needed) in a mixer.
2. In the mixture, add 1 tspn ginger paste, season with salt and little sugar. If you like, add little chilli powder (optional), cumin powder and roasted cumin seed powder. Mix all of them well.
3. Now heat a pan, pour 1 tbsp oil, pour the dal mixture over it and in low flame stir it until all the moisture evaporates and dal mixture becomes sticky but not completely dry.
4. Grease a wide plate with little oil. Pour the dal mixture evenly on the plate with almost one inch depth. Press lightly with a spoon so that it sets properly. Cool and cut it into square or diamond shapes.
5. Heat 2 tbsp of oil in a pan and fry the dhokas in medium flame to light brown on both sides. Do not over-fry them, then the curry won’t go inside the dhokas and don’t fry so little then dhokas will break easily in the curry. Remove and keep it aside. Fry the potatoes in the same oil with little salt to light brown and keep it aside.
6. Now for making the gravy, heat a pan with 1 tbsp oil, add bay leaf, cardamom, cinnamon, cloves and cumin seeds. When all the whole spices turn light brown, add rest of the ginger paste and tomatoes together. Stir till tomatoes turn soft.
7. Add turmeric, chilli, cumin and coriander powder and mix well with tomatoes. When the masala is cooked and oil separates the spices, add potatoes. Add about two small cups of water and salt. When the potatoes are half-cooked, add the dhokas and simmer for 4-5 minutes. (do not stir so often and vigorously. The dhokas might break)
8. When the potatoes are done and dhokas start to soak up some of the gravy and the curry thickens to medium thick gravy, sprinkle garam masala powder and little ghee over it. Cook for another minute or two and take it off the heat. Dhokar dalna is ready to serve.
9. Serve with plain rice or roti.