Ingredients:
Preparation:
For the Dhoka: 1/2 lb Chana Daal
2 tbsps ghee
1 tsp cumin seeds
A pinch asafetida/ hing
1 tsp ginger paste
1/2 tsp turmeric powder
1/2 cup vegetable/ canola/
sunflower cooking oil to pan fry
the Dhoka
For the gravy: 2 large tomatoes
chopped
1 tsp ginger paste
1/2 tsp turmeric powder
2 green chillies
1/2 tsp red chilli powder
1 tsp cumin seeds
1 tsp coriander powder
2 tbsps vegetable/ canola/
sunflower cooking oil
1 tsp cumin seeds
Salt to taste
Put the Chana Daal in a sieve and
wash thoroughly under running
water until the water runs clear.
Put the washed daal into a bowl
and add enough warm water to
cover the daal by at least 2" over
its surface. Soak overnight.
After soaking overnight, drain the
soaking water, wash the daal
again and discard all the water.
Drain well.
Now grind the daal to a smooth
paste in a food processor.
Take a deep, heavy bottomed pan
and set it up on medium heat.
When the pan is hot, add the ghee
and heat. Now add the cumin
seeds, asafetida, ginger paste and
turmeric powder. Add salt to taste.
Stir and sauté for 2-3 minutes.
Now add the dal paste and mix
well.
Sauté until the daal begins to
come together and get sticky and
thick. Do not dry the daal out too
much.
Grease a flat dish with a little
cooking oil and pour the cooked
dal mixture into it. Use a spatula
to flatten well so that it is evenly
spread in the dish and has a
smooth surface. Allow to rest for
20-30 minutes. The mixture will
firm up by this time.
Cut it into square/ diamond
shapes.
Heat a frying pan on medium and
add enough cooking oil to pan fry
the Dhokas you just made (as
above). Pan fry a few at a time,
until they each turn golden in
color. Drain on paper towels and
keep aside for later.
To prepare the gravy for Dhoka
Daalna, first pureé the tomatoes,
ginger paste, turmeric, green
chillies, red chilli powder,
coriander powder and cumin
powder together in a food
processor to a smooth consistency.
Now heat 2 tablespoons of
vegetable/ canola/ sunflower
cooking oil (on medium heat) in a
pan. When hot, add the cumin
seeds and fry till the spluttering/
sizzling stops. Now add the
tomato-spice pureé you just
prepared to it and mix well. Also
add a cup of hot water.
Bring the mixture to a boil, add
salt to taste and reduce heat to a
simmer. Cook for 10 minutes. Now
add the previously fried Dhokas to
the gravy and cook for 5-7
minutes.
Turn off heat. Serve Dhoka Daalna
with hot Chapatis, Parathas or
plain rice
Preparation:
For the Dhoka: 1/2 lb Chana Daal
2 tbsps ghee
1 tsp cumin seeds
A pinch asafetida/ hing
1 tsp ginger paste
1/2 tsp turmeric powder
1/2 cup vegetable/ canola/
sunflower cooking oil to pan fry
the Dhoka
For the gravy: 2 large tomatoes
chopped
1 tsp ginger paste
1/2 tsp turmeric powder
2 green chillies
1/2 tsp red chilli powder
1 tsp cumin seeds
1 tsp coriander powder
2 tbsps vegetable/ canola/
sunflower cooking oil
1 tsp cumin seeds
Salt to taste
Put the Chana Daal in a sieve and
wash thoroughly under running
water until the water runs clear.
Put the washed daal into a bowl
and add enough warm water to
cover the daal by at least 2" over
its surface. Soak overnight.
After soaking overnight, drain the
soaking water, wash the daal
again and discard all the water.
Drain well.
Now grind the daal to a smooth
paste in a food processor.
Take a deep, heavy bottomed pan
and set it up on medium heat.
When the pan is hot, add the ghee
and heat. Now add the cumin
seeds, asafetida, ginger paste and
turmeric powder. Add salt to taste.
Stir and sauté for 2-3 minutes.
Now add the dal paste and mix
well.
Sauté until the daal begins to
come together and get sticky and
thick. Do not dry the daal out too
much.
Grease a flat dish with a little
cooking oil and pour the cooked
dal mixture into it. Use a spatula
to flatten well so that it is evenly
spread in the dish and has a
smooth surface. Allow to rest for
20-30 minutes. The mixture will
firm up by this time.
Cut it into square/ diamond
shapes.
Heat a frying pan on medium and
add enough cooking oil to pan fry
the Dhokas you just made (as
above). Pan fry a few at a time,
until they each turn golden in
color. Drain on paper towels and
keep aside for later.
To prepare the gravy for Dhoka
Daalna, first pureé the tomatoes,
ginger paste, turmeric, green
chillies, red chilli powder,
coriander powder and cumin
powder together in a food
processor to a smooth consistency.
Now heat 2 tablespoons of
vegetable/ canola/ sunflower
cooking oil (on medium heat) in a
pan. When hot, add the cumin
seeds and fry till the spluttering/
sizzling stops. Now add the
tomato-spice pureé you just
prepared to it and mix well. Also
add a cup of hot water.
Bring the mixture to a boil, add
salt to taste and reduce heat to a
simmer. Cook for 10 minutes. Now
add the previously fried Dhokas to
the gravy and cook for 5-7
minutes.
Turn off heat. Serve Dhoka Daalna
with hot Chapatis, Parathas or
plain rice
