Indian (Bengali) · intermediate
Bengali Spiced Chana Dal Cakes In Cumin Tomato Gravy
Steamed and seared split yellow pea diamond cakes simmered in a savory cumin and tomato gravy, a beloved vegetarian Bengali classic known as Dhokar Dalna.
- PREP TIME
- 20 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Grind the soaked chana dal with 1 teaspoon ginger paste, 0.5 teaspoon cumin seeds, 0.5 teaspoon salt, and 3 tablespoons water into a thick, coarse paste.
- 02
Heat 1 tablespoon mustard oil in a non-stick pan over medium heat. Add the dal paste and stir continuously for 5 minutes until it forms a tight dough that leaves the pan sides.
- 03
Transfer the hot dough onto a greased plate, flatten into a 3/4-inch thick square, cool for 10 minutes, then cut into diamond-shaped cakes.
- 04
Heat 1 tablespoon mustard oil in the skillet over medium-high heat and pan-fry the dal diamonds for 2 minutes per side until golden brown; set aside.
- 05
In the same skillet, add the remaining oil and cumin seeds. Once crackling, stir in remaining ginger paste, tomato puree, turmeric, chili powder, and 0.5 teaspoon salt; cook for 4 minutes until oil separates.
- 06
Pour in 1.25 cups of water, bring to a simmer, add the fried dal cakes, cover and simmer gently for 5 minutes. Sprinkle with garam masala and coriander before serving.
A LITTLE KITCHEN KNOW-HOW
Pan-Setting and Searing Dal Cakes
Cooking lentil paste until moisture reduces, setting it flat, cutting into shapes, and pan-searing to create structural integrity for simmered gravies.
Notes from the kitchen
- Do not over-water the chana dal when grinding; a thick paste ensures the cakes hold shape.
- Handle the fried cakes gently while adding them to the gravy to prevent crumbling.
- Original home-cooking adaptation inspired by Indian (Bengali); regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
