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Dhokaar Dalna
Dhokaar Dalna

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Three times every day. Healthy eaters eat many Eating healthy requires quite a bit of leeway. You Even your loved ones. Enhance your body or the way you live. If you’ve To one particular food type or food group. Different types of foods, not limiting themselves Whatsoever is always a bad thing. Healthy eating Thought about making your life better, healthy Wise decisions. Healthy eaters are always aware When someone is unable to take control of their own And their eating with sound judgement and making Eating, they’re also very likely to get out of control Is a method of life, something which you can do to A healthy eater is a good problem solver. Healthy With different facets of life as well. They could Life easier for yourself, those around you, and Eating is just the place to get started. You’ll make End up spending too much, talking too much, even You should always remember that restricting food Eaters have learned to take care of themselves Of what they eat, and understand the effect that it Being a healthy eater requires you to become both Educated and intelligent about what healthy eating Your brain regularly with enough food to maintain Both your mind and body strong and alert. But you should always fuel your body and Healthy eating is all about balanced and mild About studying tags and counting calories. Going to bed later and later. Will have in their bodies. Foods that are sometimes less or more nutritious. Actually is. Being food smart isn’t about Learning to calculate fat or g, or can it be

We hope you got insight from reading it, now let’s go back to dhokaar dalna recipe. To make dhokaar dalna you need 22 ingredients and 20 steps. Here is how you achieve it.

The ingredients needed to prepare Dhokaar Dalna:
  1. You need For grinding:(dhoka/lentil cakes)
  2. Use 1 cup Chanaa Daal / Bengal Gram
  3. Get 3-4 Green Chillies(more or less as per your taste)
  4. Take to taste Salt
  5. Prepare 1 inch ginger peeled and grated
  6. Take For gravy/dalna:
  7. Get 1 large potato peeled and cubed
  8. Take 1/2 teaspoon asafoetida powder(hing)
  9. Take 1/2 inch ginger peeled and grated
  10. Use Oil for deep frying+ 2 tablespoon extra
  11. Prepare 2 cups water
  12. Prepare 1 tbsp cumin seeds
  13. You need 2 Bay leaves
  14. You need 1/2 cup yogurt/fresh curd
  15. Prepare 1 teaspoon coriander powder
  16. Provide 1.5 teaspoon turmeric powder(use less if desired)
  17. Get 1 teaspoon red chilli powder
  18. Get 1 teaspoon garam masala powder
  19. Prepare to taste Salt
  20. Get 1 tablespoon ghee
  21. Prepare 2 Purée of tomatoes
  22. You need 4-5 chopped coriander leaves
Steps to make Dhokaar Dalna:
  1. Wash and soak daal overnight.
  2. Next day, along with green chilies, salt, ginger, grind the daal to a fine paste(without much water if possible)
  3. Heat 2 tablespoon oil in a pan and temper with cumin seeds, a pinch of asafoetida and ginger paste. saute for 2 minutes
  4. Now add the ground daal to the pan and cook until the mix oozes /separates oil
  5. Once done, transfer the mixture onto a greased plate.
  6. To help cool faster, flatten the mixture using a spooon/spatula
  7. Once cool enough, the mixture would turn harder
  8. Cut into cubes or desired shapes using a sharp knife
  9. Heat oil for deep frying and fry the lentil cakes (Dhokas)until crisp
  10. Drain them on a kitchen tissue for a few minutes, while you deep fry the potatoes until golden brown using the same oil
  11. Keeping about 4 tablespoon oil in the pan now, temper with bay leaf, cumin seeds and the remaining asafoetida powder
  12. Add tomato puree and saute for 2 minutes
  13. Meanwhile,mix the curd with dry spices(turmeric,red chilli,coriander)in a cup separately
  14. Now add the curd paste to the gravy and saute the masala at low heat until it separates oil
  15. Add the fried potatoes,salt to taste and water. Bring to a boil
  16. Cook till potatoes have softened
  17. Add garam masala, fried dhokas and ghee. Mix gently
  18. Cover and let simmer for a couple of minutes to let the dhokas soak in the flavours of the gravy
  19. Once done, transfer into a serving bowl and garnish with coriander leaves
  20. Serve warm with rotis/pooris/rice-Daal, etc

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