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Preparation Time : 480
Cook Time : 25
Total Time : 505
1/2 cup chana dal (Bengal gram), soaked overnight
1 tsp. salt or to taste
1 tsp. turmeric powder
1/2 tsp. + 1 tbsp. red chili powder
4 tbsp. oil
1 tsp. mustard seeds
1 tsp. garlic, chopped
1 onion, chopped
1-2 sprig curry leaves
1/4 tsp. asafoetida
1 tsp. tomato paste
1 tsp. sambar powder
1 tsp. lime juice
1 tbsp. coriander leaves, chopped
Grind the chana dal into a smooth paste by adding required quantity of water. To it, add salt to taste, 1/2 tsp. turmeric powder and 1/2 tsp. red chili powder. Mix well.
Add 1 tbsp. oil in a non stick pan and saute the ground paste on a low flame till it turns into a thick lump. Transfer to a greased plate and spread it evenly.
After it has cooled down, cut into square shapes and keep aside. Heat 2 tbsp. oil and shallow fry the pieces till light golden in colour. Drain and keep aside.
Cut them further into small pieces. Heat remaining oil and temper with the mustard seeds. After it stops spluttering, add the garlic and saute till it changes colour.
Now add the onion, curry leaves, followed by the asafoetida and turmeric powder. Fry till light brown. Add the fried lentil cakes (Dhoka pieces) and salt. Stir fry till it is well combined.
Add the tomato paste and sprinkle some water to make it a little moist. Mix well and add the red chili powder and the sambar powder. Give it a stir and add lime juice. Serve, garnished with coriander leaves.
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