2 cup Chana dal(Bengal gram)soaked overnight,1 knob ginger,1/4 tsp sugar, salt to taste,5 green chillies, 1tsp coriander seeds, 1tsp cumin seeds, 1tsp fennel seeds, 1 cup chopped potatoes(cut into cubes), 1 cup chopped tomatoes, 1tsp Kashmiri Red Chilli powder, 1tbsp yogurt, 1tsp turmeric powder, 1/2 tsp garam masala powder, 1 bay leaf, pinch of hing or asafoetida, 3tbsp mustard oil, 1tsp finely grated ginger,1tbsp chopped coriander to garnishing
Directions
For the lentil cake batter wash & drain the soaked chanadal & grind it with ginger,salt & green chilli with very little water.
Dry roast the coriander,cumin& fennel seeds & grind them into a fine powder in a blender.Keep it aside.
Steaming the lentil batter- Fill your steaming cooker with water & bring it to a boil.Grease the steamer pan & pour the lentil batter into it. Put the steamer pan into the cooker & cover it with a lid.Steam on high heat for 15-20 mints till it's firm & cooked. Cut them into pieces.
Fry the lentil dumplings & potatoes for the curry.Heat oil in a kadai & deep fry the lentil cakes till light golden. Drain on a kitchen paper & keep aside.
Take yogurt in a bowl & mix turmeric, chilli powder, roasted ground powder of Corriander, cumin & fennel .
Add bay leaf, cumin seeds,green chillies(splited)& hing to the oil. When the cumin seeds stop to crackle add grated ginger. Then add yogurt paste. Saute for 5 mints. Add little water. Add the chopped tomatoes & fried potatoes. Add 1/4 tsp sugar & salt as per taste. Add some water & bring the curry to a boil. Then add fried chana dal pieces ,reduce heat & cook for another 5 mints. Then add garam masala powder.
Dhokar Dalna is ready .Serve it hot with garnished chopped coriander leaves & with steam rice or phulkas.
