Dhokar Dalna (Bengali Lentil Cake Curry)

Copy Icon
Twitter Icon
Dhokar Dalna (Bengali Lentil Cake Curry)


Cooking Time

Preparation Time :20 Min

Cook Time : 50 Min

Total Time : 1 Hr 10 Min


Serves : 4
  • 1 cup split chickpeas (200 gms approx)

  • 1 pieces of ginger (each 1 inch)

  • 7 green chillies (3 roughly chopped + 4 slitted from middle)

  • 2 medium sized potato, diced

  • 1 tomato, chopped

  • 1 tsp cumin seeds (1/2 + 1/2)

  • 2 bay leaves

  • 5 cardamom

  • 2 cinnamon stick (each 1 inch)

  • 5 cloves

  • 1 star anise

  • 1 pinch hing

  • 2 tsp turmeric powder (1/2 + 1 + 1/2)

  • 1 tsp cumin powder

  • 1 tsp coriander powder

  • 1/2 tsp red chilli powder (optional)

  • 1/2 tsp Kashmiri chilli powder

  • 1/2 tsp garam masala powder

  • 1 tbsp sugar

  • 3 tbsp ghee

  • 2 tbsp mustard oil for frying potato + as needed for deep frying the cakes

  • 2.5 cup warm water

  • 2 tsp salt (or, according to taste)


  • For making Dhoka (fried chickpeas cake), soak the split chickpeas overnight. Next day, before cooking, drain the water and make a fine paste adding chopped ginger and green chillies. Keep the paste aside.
  • Heat 2 tbsp mustard oil in a pan and temper with 1/2 tsp cumin seeds.
  • Add the chickpeas paste and stir adding 1/2 tsp turmeric powder and salt.
  • Stir for 2-3 minutes on medium flame until the paste becomes tight and water evaporates.
  • Grease a tray with little oil and transfer the chickpeas paste to it. Tap with your hand to set it and make it even.
  • With the help of a knife, cut out diamond shaped cakes and let it cool down.
  • Heat required oil in a pan and deep fry the cakes until they are golden brown. Remove and keep aside.
  • Now, when the Dhoka is done, rub the potato pieces with 1 tsp turmeric powder and salt and shallow fry in 2 tbsp mustard oil until they are light golden in colour. Remove and keep aside.
  • Heat ghee in a pan and temper with 1/2 tsp cumin seeds, bay leaves, cardamom, cinnamon, cloves, star anise and hing. Allow them to splutter.
  • Add remaining ginger and stir for few seconds.
  • Now, add tomato, 1/2 tsp turmeric powder, cumin powder, coriander powder, red chilli powder and Kashmiri chilli powder. Sprinkle some water and stir until the tomato gets blended.
  • Add fried potato and salt. Mix well.
  • Add warm water, mix and cover the lid. Cook for 5-7 minutes on medium flame.
  • Open the lid and add dhoka (chickpeas’ cakes) and give it a quick mix. Cover the lid and cook for another 10 minutes on low to medium flame.
  • Check if the cakes are properly cooked. If not, cook for some more time.
  • Open the lid and add garam masala powder and sugar. Give a quick mix and turn the flame off.
  • Your Dhokar Dalna is ready to be served now.