Embark on a culinary journey to Bangladesh with the delightful and aromatic Dhokar Dalna, a traditional Bengali dish that tantalizes the taste buds with its rich blend of spices and textures. This iconic vegetarian recipe showcases the artistry of Bengali cuisine, bringing together lentil cakes (Dhoka) and a luscious potato curry (Dalna) in a symphony of flavors.

Dhokar Dalna is not just a dish; it's a celebration of Bengali culinary heritage, reflecting the cultural tapestry of the region. Join us in exploring the step-by-step process of creating this mouthwatering delicacy that is sure to transport you to the heart of Bengal. Get ready to experience the warmth and authenticity of Bengali cooking as we unravel the secrets behind crafting the perfect Dhokar Dalna.

Ingredients:

For Dhoka (Lentil Cakes):

• 1 cup split Bengal gram (chana dal)
• 1/4 cup split black gram (urad dal)
• 1 tablespoon grated ginger
• 2 green chilies, finely chopped
• 1/2 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon oil
• Oil for frying

For Curry (Dalna):

• 2 large potatoes, peeled and cut into cubes
• 2 medium-sized tomatoes, finely chopped
• 1 cup onion, finely chopped
• 1/2 cup yogurt
• 1/2 cup cashew nuts, soaked and ground into a paste (optional for richness)
• 1 tablespoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• Salt to taste
• 3 tablespoons mustard oil (or any cooking oil)
• Fresh coriander leaves for garnish

Instructions:

Prepare the Lentil Cakes (Dhoka): a. Wash the split Bengal gram and split black gram thoroughly. Soak them in water for at least 4 hours. b. Drain the water and grind the soaked lentils into a smooth paste. Add minimal water as needed. c. Mix in grated ginger, chopped green chilies, turmeric powder, salt, and 1 tablespoon of oil into the lentil paste. d. Heat oil in a pan and pour the lentil mixture into it. Cook on medium heat, stirring continuously until the mixture thickens. e. Once the mixture turns thick, transfer it to a greased plate or tray and let it cool. Cut into diamond or square shapes.

Fry the Lentil Cakes: a. Heat oil in a pan for frying. b. Fry the lentil cakes until they turn golden brown on both sides. Drain excess oil on a paper towel and set aside.

Prepare the Curry (Dalna): a. Heat mustard oil in a pan. Add chopped onions and sauté until golden brown. b. Add ginger-garlic paste and sauté until the raw aroma disappears. c. Add chopped tomatoes and cook until they become soft and the oil separates. d. Add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Cook the masala until the oil separates. e. Add yogurt and cashew paste. Mix well and cook until the oil separates again. f. Add the potato cubes and cook until they are partially done. g. Pour in enough water to make a thick curry consistency. h. Gently add the fried lentil cakes to the curry and simmer until the potatoes are fully cooked. i. Sprinkle garam masala and garnish with fresh coriander leaves.

Serve: Serve Bangladesh Dhokar Dalna hot with steamed rice or your choice of Indian bread.

Enjoy the symphony of flavors in this Bengali delicacy that combines the unique texture of lentil cakes with the richness of a spiced curry. Dhokar Dalna is a true celebration of Bangladesh's culinary heritage.

Nutritional Values:

Providing exact nutritional values can be challenging as they can vary based on specific brands, sizes, and preparation methods. However, I can give you a general idea of the nutritional content of the main ingredients:

1 cup split Bengal gram (chana dal):

• Calories: 700
• Protein: 40g
• Carbohydrates: 120g
• Fiber: 30g
• Fat: 5g

benefits: Rich in protein and fiber, chana dal provides sustained energy and supports digestive health.

1/4 cup split black gram (urad dal):

• Calories: 180
• Protein: 13g
• Carbohydrates: 31g
• Fiber: 12g
• Fat: 1g

benefits: High in protein and iron, urad dal contributes to muscle health and helps maintain iron levels in the body.

2 large potatoes, peeled and cut into cubes:

• Calories: 400
• Protein: 8g
• Carbohydrates: 90g
• Fiber: 12g
• Fat: 0g

benefits: Ginger is known for its anti-inflammatory properties and aids digestion. It adds a distinct flavor to the dish.

1 cup yogurt:

• Calories: 150
• Protein: 12g
• Carbohydrates: 12g
• Fat: 8g

benefits: Yogurt provides probiotics for gut health, calcium for bone health, and protein. It adds creaminess to the curry.

1/2 cup cashew nuts, soaked and ground into a paste:

• Calories: 400
• Protein: 10g
• Carbohydrates: 20g
• Fat: 35g

benefits: Cashews contribute healthy fats and are a good source of minerals like zinc and magnesium. They add richness to the dish.

1 tablespoon oil (for curry):

• Calories: 120
• Fat: 14g

benefits: The cooking oil adds healthy fats to the dish, aiding in the absorption of fat-soluble vitamins and enhancing the texture of the curry.

Oil for frying:

• Nutritional values will depend on the amount absorbed during frying.

benefits: While frying adds flavor and texture, it's important to use oil in moderation to manage calorie intake.

3 tablespoons mustard oil (or any cooking oil):

• Calories: 360
• Fat: 39g

benefits: Mustard oil is rich in monounsaturated fats and has a unique flavor. It adds depth to the curry and provides essential fatty acids.

This is a rough estimate and actual values may vary. If you have specific dietary concerns or are following a particular diet, it's recommended to consult with a nutritionist for more accurate information.