Maha Sasthi special: Dhokar Dalna

The festive season is here now and so is the time to enjoy sumptuous food. Durga Puja, the grand festival of Bengal, has been started already in Kolkata as well as other districts and the festivity continues for almost 10 days (just after Mahalaya). But for people like us, staying far away from home, are confined within the weekends to celebrate the joy and essence of Durga Puja. But I believe, that makes it so special and we try our best to hold on the time and excitement in our own way. We don't want to miss a single moment of pleasure and happiness of this grandeur.

But my childhood memories of Durga Puja were so different. Those days were so vivid till now that I can even hear the beats of Dhaak at the dawn of Maha Sasthi. Sasthi mornings were synonymous with the beat of Dhaak and the sweet fragrance of dhup/agarbati. Getting to wear new dresses, freedom to go out with friends and eat what we want, no rush for getting up early and studying, all these things used to make Durga Puja so special for us.

Bengalis are best known for food and when we are talking about our biggest festival, how could we forget the mouth watering special dishes on various days of Durga Puja. Sasthi and Maha Ashtami are two designated days for having only vegetarian food in most households, while other days are allowed for non vegetarian food. Staying far away from my home, in a different country, couldn't change these practices for me as I find that very hard to give up. Especially when Maha Sasthi is a significant day or event marked for kids and as parents we must obey the rituals and traditions. But that is completely my belief as I have seen practicing these rituals and traditions by the elder women in my home. The festival is for everyone and there should not be any kind of barrier or limitations imposed which restricts the happiness.


Now comes the most lavish part of this festival, that is, the food. There is a wide range of vegetarian delicacies available in Bengal households. Today I am going to give the recipe for one of the most popular vegetarian dishes of Bengal, Dhokar Dalna, a mildly spices curry cooked along with potatoes. This traditional preparation is widely loved by both vegetarians and non vegetarians and can be served with both steamed rice and Luchi/Puri. Dhokar Dalna is one of the main entrées known for any kind of religious or other occasions where vegetarian dishes are more dominating and preferred.

 The recipe needs much patience and time and tastes better a day after. So if you are inviting friends and relatives and want to shpw your culinary excellence, try to make it a day earlier. And please don't get disheartened if the result doesn't come out well (lentil paste can get lumpy and the Dhokas can break while frying) for the first time, rather get inspired and try to make it perfect next time by following the steps, described below. Mine was not well at all for the first few times and after few trial and errors I succeed. So go on and try your hand in making one of the oldest and traditional Bengali cuisines and enjoy the yummy treat.

Total time : 1/1.5 hours
Serves:  7-8 people

Ingredients:
Chana Dal : 1 cup
Potato : peeled and cubed 7-8 (or as many as you prefer)
Tomato : 1, roughly chopped
Ginger paste : 1 tsp
Green chili: 2-3
Dry red chilies: 2-3
Bay leaves: 1-2
Cumin seeds: 1 tsp
Whole cardamom : 2-3
Kalo jeera/Nigela seeds : 1 tsp
Red chili powder : 1-2 tblsp / as per preference
Turmeric powder : 1-2 tsp
Coriander powder (optional) : 1 tsp
Cumin powder (optional) : 1 tsp
Garam Masala Powder : 1 tsp
Ghee/ Clarified butter : 1-2 tblsp (more is better for aroma)
Salt and sugar : As per taste and preference
Oil : Sufficient for frying Dhoka and then making the curry

Process :

Step 1: To make Dhoka or the Fried Lentil Cakes:

1. Soak Chana dal overnight or at least 4-5 hours to make a smooth and not-so-runny paste, don't forget to add the whole green chilis before making the paste
2. To the lentil paste, add salt, sugar, red chili powder and garam masala powder
3. Take a heavy bottom pan or wok (preferably non-stick) to heat oil and add the nigela seeds....carefully pour the lentil paste and keep the flame medium to low
4. Cook the paste till it becomes semi dry....add little oil if the paste sticks to the bottom and stir continuously
5. Grease a baking tray or any other flat container to spread the cooked lentil paste evenly having an inch deep..let it cool down for at least 10 minutes
6. After letting it cool, cut square or diamond shaped pieces of Dhoka/lentil cakes and transfer them to another plate making sure not to break the Dhokas

7. Heat enough oil in a pan or wok to fry the lentil cakes very carefully and in small batches so that they don't break...fry till they turn golden brown and keep aside

Step 2: Making the Dalna/curry

1. In the remaining oil add cumin seeds, whole cardamom, dry red chilies and bay leaves...when the aroma starts coming add tomatoes and cubed potatoes
2. Add ginger paste when tomatoes get softened and potatoes turn golden brown
3. Mix together turmeric, red chili, cumin and coriander powder with water and pour the mixture in the pan
4. Add salt and sugar as per taste
5. After 5 minutes add 1 cup of hot water in the mixture and mix well... cover the pan/wok and cook till the potatoes get cooked
6. Next, slowly and carefully add the pieces of Dhoka or lentil cakes and cook for few minutes more in low flame....at this pint please make sure how much consistency of the curry you want as you have to remember that the lentil cakes will absorb most the curry or Jhol...so add little more water accordingly
7. Add ghee and garam masala now, switch off the flame and cover to give it a good amount of standing time before serving

Enjoy your Dhokar Dalna with steamed hot rice..