dhokal dalna

Ingredients:

for the dhokal:

1/2 cup chana dal

1" ginger

1/4 tsp coriander powder

1/4 tsp jeera powder

1/4 tsp haldi

1/4 tsp red chilli powder

2 1/2 tbsp oil-dal

salt to taste

for the dalna (gravy):

1 elaichi

2 laung

1" dalchini

1 medium onion

5 cloves of garlic

1" ginger

1 large tomato pureed

2 tsp oil

1 tsp coriander powder

3/4 tsp jeera powder

1/4 tsp red chilli powder

1/4 tsp kashmiri mirch

1/2 tsp sugar

1 1/2 cup water

salt to taste

Method:

• Soak the chana dal for 4-5 hours. After soaking, drain the chana dal, add ginger and grind the dal and ginger. Add coriander powder, jeera powder, haldi powder, red chilli powder and salt to the dal mixture.
• Heat a kadai, add 1 tbsp of oil and fry the ground dal. Once the dal leaves the sides of the kadai, which will take around 5-7 minutes switch off the gas.
• Grease a plate with oil and spread the dal mixture, cut into diamond shaped pieces.
• Heat 1 1/2 tablespoon of oil in a pan and shallow fry the dal pieces. keep aside the fried dal pieces.
• For the gravy, puree the onion , ginger and garlic in a mixie.
• Heat 2 tsp of oil on medium high flame, add elaichi, laung and dalchini, when they crackle add the onion ginger garlic puree and let it fry.
• Once the onion paste turns light brown in colour, add the tomato puree and fry for a minute.
• Add coriander powder, jeera powder, red chilli powder, kashmiri mirch and let the masala cook well. Cover and cook for 3 mins. Once the gravy leaves the sides of the kadai add 1 1/2 cup of water, sugar and salt and bring it to boil on a medium flame.
• After one boil add the fried dal pieces and give another boil. Switch off the gas and serve.
• Garnish with fresh coriander leaves.

Tips:

• Mostly the dal for the dhokas(dal pieces) is finely ground, I however, grind in a mortar and pestle so leave it slightly coarse. However anything ground on a mortar and pestle taste divine, so I don't mind the dal being ground slightly coarsely. You can however grind it to a smooth paste.
• Traditionally people also add potato to this gravy. I do not. You can also add black chana, green peas to this gravy.
• You can even have combination of other dals for the dhokas.
• You can add other spices like nigella seeds, fennel seeds to the dhokas.
• You can also add onion and coriander leaves to the dhokas.
• Becareful when you fry the dhokas, it should not crumble.
• If you want the gravy to be thick you can add cornflour for binding.
• The dhokas can also be added in curd based gravy too, will post the recipe soon.
• You can add cream to the gravy to make it rich. I however prefer it without cream!
• If the dhokas are left in the gravy for too long they tend to absorb the gravy. Hence, if you plan to make this dish well in advance, add the dal pieces at the time of serving and just heat it for sometime.
• This preparation taste good with rice as well as any Indian bread!