Hi Friends, I am back again and this time I am indulging myself to some elaborate cooking and this time, During this festive season, I am trying my hands on one of the bengali delicacy known as Dhoka. Quite amazed with the taste of my Ol r Matar Dal er Dhoka.
Dhoka r dalna is quite a familiar recipe for Bengalis, I have tried something different here. By the way, the meaning of the word ‘Dhoka’ is ‘betrayal’. Will share the story of this kind of name of a food some day with you all.
Do you know that you can prepare dhoka with boiled elephant yam or Ol and some matar dal? Presenting this as one of my entry to the October blog marathon.
Ingredients for Ol r Matar Dal er Dhoka
For the Dhoka
- Ol or elephant foot yam – 500 gms
- Matar dal – a bowl
- Green chili – 2-3
- Ginger paste – 2 tbsp
- Salt, turmeric, cumin powder – as required
- Nigella seeds – a pinch
- Oil for frying
For the gravy or Dalna
- Potato – 1, peeled and cubed
- Salt, Turmeric, Sugar – as required
- Curd – 2 tbsp
- Garam masala powder – 1/2 tsp
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Ginger paste – 1 tbsp
- Green chili – 4
- Tomato – 1
- Cashew nut – 1 tbsp
- Nigella seeds – a pinch
- Hing – a pinch
- Dry red chili – 1
- Mustard oil
How to make Ol r Matar Dal er Dhoka
Let us first start with the Dhoka. To do this, soak the matar dal preferably overnight and next morning grind it to a paste with ginger, green chili.
To begin with, wash and peel the yam. and then pressure cook till soft. Discard the water after boiling and mash it with a masher.
In a bowl, take the mashed yam and the matar dal. Add salt, turmeric, cumin powder and nigella seed. Mix well.
To make the dhoka, 1st step is to cook the mixture first. To do this, you need to heat a 1 tbsp of mustard oil and add the mixture. Stir well and cook over medium heat with a lid. Cook till the rawness is gone completely. The mixture is coming out of the pan.
Place it on a flat plate evenly and let it cool completely.
Cut diamond shaped dhoka from the mixture. Traditionally the shape of a dhoka is diamond shaped,
Heat some oil in a pan and fry the dhoka till it turns golden brown in color. Your dhoka bhaja is ready.
Donot overcrowd the pan and do it in batches.
Now it is time to make the gravy or dalna. To do this, make a paste of curd, cumin powder, coriander powder, ginger , green chili , tomato and cashewnuts.
i have used hing, dry red chili and kalo jire or kalonji seeds for the tempering or foron in this dish.
In a pan, heat mustard oil and then fry the cubed potatoes with a pinch of salt and turmeric till golden brown. Remove from heat and keep aside.
In the same oil, add hing, dry red chili and kalonji seeds.
Now add the ground masala along with salt, cumin powder and coriander powder.
Add turmeric and kashmiri chili powder too and fry well.
As you see the oil oil starts coming out of the masala, add the fried potatoes and mix.
Add 2 cups of hot water and boil. Dhoka will absorb lots of water.
Cook it over low heat till the potatoes are cooked properly.
Now add the dhoka and mix carefully. Boil for one or two minutes. If you boil the dhoka for long time, it will break.
Sprinkle some garam masala powder along with a spoonful of ghee and keep covered for 30 minutes.
After 30 minutes, your dhoka will absorb the water and will be ready to be served.
Serve with rice, pulao or luchi.