Bengali koraishutir dhokar dalna / Curried spicy green peas & lentil cakes
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  • 40 mins Cook time
  • 30 mins Total time
  • 10 mins Steamed spicy green peas and lentil cakes are curried in a lightly scented cumin
  • ginger paste
  • 1 cup Green peas : 1¾ cup Green chillies (finely chopped) : 2 tsp Ginger-cumin paste : 2 tsp Fennel seeds ( roughly ground) : ½ tsp Asafoetida / hing : a tiny pinch Salt and sugar to taste To make the curry Ginger-cumin paste / aada-jeere bata: 4 tbsp Tomato puree : ½ cup Turmeric powder : ¼ tsp Red chilli powder : ½ tsp Green chillies chopped: 1 tsp or more Bay leaves : 1 or 2 Cardamom - cinnamon and cloves : 2 piece each Bengali Garam masala : a large pinch Oil for frying Ghee : 1 tbsp Potatoes cut into qaurts : 2 cups (optional) Instructions Make ahead Wash and soak the chana dal for 5-6 hours Prepare the tomato puree from a well ripened tomato Wash and soak the cumin seed for half an hour. To prepare jeere-aada bata / cumin-ginger paste Peel and roughly chop finger long ginger piece. Grind it together with 3-4 tbsp cumin seeds. Keep aside. to prepare dhoka / pea-lentil cakes Grind together all the ingredients listed under dhoka / lentil cakes. It will be a smooth batter but will have slight coarse texture. Do not puree it. Grease a flat bottom microwaveable dish. Pour the batter, and cook on micro high for 5-7 min or until set firmly. You can steam it in water bath or pressure cooker. When cooled slightly, cut the cakes into desired shapes . Heat enough oil in a kadhai or deep bottom pan. Fry the dhoka till they are golden brown. If they are not fried properly, dhokas will break when simmered in gravy. In the same oil, fry the potatoes and keep aside. To prepare the curry Heat two tablespoon oil in a pan. When it is hot enough, add bay leaves, cinnamon-cardamom and cloves. Add the ginger-cumin paste. Fry it for a minute, then add tomato pureee. Add the lightly fried potatoes. Followed by all the spices except garam masala. Saute the masala paste till oil leaves out from the corner of the pan. Add salt and sugar taste. Add water enough to cover half of the kadhai. Lower the heat and let the potatoes cooked through. Once done, add gently the lentil cakes or dhoka. Add more water if requires. Cover the pan and let the dhoka simmered in gravy for 5 minute Just before finishing, sprinkle garam masala and drizzle a spoonful of ghee. Serve it warm. Notes Dhokas will soaked up all the water, so before adding the dhokas, make sure enough water is there in the pan. It is best to prepare this dish at least one hour before serving. so that dhokas will not end up as dry or crumbly. It should be juicy. 3.5.3226



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