Sheetal Kamat

I had been meaning to cook it ever since I had it in Kolkata at relative's place. I wasnt feeling all that great that day so couldnt enjoy it to fullest but whatever I had was sure good enough to motivate me to make it. So finally after almost an year I get chance to make this.

Dhokar Dalna
2 Cup Harbara Daal
2 Tomato
2 Green Chillies
2 Spoon Ginger
5 Garlic Cloves
1/2 Spoon Jeera
1/4 Spoon Turmeric Powder
1/2 Spoon Jeera Powder
1/2 Spoon Corriander Powder

  • Soak the daal overnight and keep aside.
  • In a mixie, grind the daal to smooth paste. Keep aside
  • In a pan, add in couple spoon of oil and let jeera splutter in it.
  • Add in 1 spoon of grated ginger, turmeric powder, salt and daal paste we made earlier. Cook till daal separates from sides of the pan.
  • Grease a plate and pour the daal mixture over it and spread uniformly. Let it cool.
  • Cut the diamond shaped pieces of this daal and shallow fry them in oil. Keep aside.
  • In a mixie, grind tomato, green chillies, remaining 1 spoon of ginger, garlic cloves to fine paste.
  • Heat a pan with spoonful of oil and add the above ground tomato paste in it. Cook till mixture is cooked.
  • Add in jeera powder, coriander powder, salt and 3 cups of water. Let it boil.
  • Add in earlier fried daal dhokas in it and let the mixture simmer till dhokas start absorbing the gravy.
  • Garnish with spoonful of ghee and serve.
I didnt make the gravy too spicy and hence didnt make use of garam masala. Instead I kept it light and let the dhoka taste through the gravy. Worked out quite well.
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