Editorial sample recipeIndian (Bengali)intermediateVegetarianHalalGluten-Free

Bengali Spiced Chana Dal Cakes In Cumin Tomato Gravy

Name: Bengali Spiced Chana Dal Cakes In Cumin Tomato Gravy
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian (Bengali)
Ingredients: 1 cup Chana dal (yellow split peas), soaked in water for 4 hours and drained; 3 tbsp Mustard oil, divided; 1 tsp Cumin seeds, divided; 1 tbsp Ginger paste, divided; 0.5 cup Tomato puree; 0.5 tsp Turmeric powder; 0.5 tsp Kashmiri red chili powder; 0.5 tsp Garam masala; 1 tsp Salt, divided; 2 tbsp Fresh coriander, chopped for garnish

Steamed and seared split yellow pea diamond cakes simmered in a savory cumin and tomato gravy, a beloved vegetarian Bengali classic known as Dhokar Dalna.

Prep: 20 min
Cook: 35 min
Total: 55 min

AI-generated illustration of Bengali Spiced Chana Dal Cakes In Cumin Tomato Gravy

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Technique to learn

Pan-Setting and Searing Dal Cakes

Cooking lentil paste until moisture reduces, setting it flat, cutting into shapes, and pan-searing to create structural integrity for simmered gravies.

Instructions

Step 1: Grind the soaked chana dal with 1 teaspoon ginger paste, 0.5 teaspoon cumin seeds, 0.5 teaspoon salt, and 3 tablespoons water into a thick, coarse paste.
Step 2: Heat 1 tablespoon mustard oil in a non-stick pan over medium heat. Add the dal paste and stir continuously for 5 minutes until it forms a tight dough that leaves the pan sides.

Step 3: Transfer the hot dough onto a greased plate, flatten into a 3/4-inch thick square, cool for 10 minutes, then cut into diamond-shaped cakes.

Step 4: Heat 1 tablespoon mustard oil in the skillet over medium-high heat and pan-fry the dal diamonds for 2 minutes per side until golden brown; set aside.

Step 5: In the same skillet, add the remaining oil and cumin seeds. Once crackling, stir in remaining ginger paste, tomato puree, turmeric, chili powder, and 0.5 teaspoon salt; cook for 4 minutes until oil separates.

Step 6: Pour in 1.25 cups of water, bring to a simmer, add the fried dal cakes, cover and simmer gently for 5 minutes. Sprinkle with garam masala and coriander before serving.

Cooking tips

Do not over-water the chana dal when grinding; a thick paste ensures the cakes hold shape.
Handle the fried cakes gently while adding them to the gravy to prevent crumbling.
Original home-cooking adaptation inspired by Indian (Bengali); regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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