Dhokar Dalna

For the Dhoka:

• Start by soaking the chhola’r dal overnight. Drain and grind it coarsely with salt, sugar, green chilies, and water to create a batter.
• Heat 20g of Sarfa Kachi Ghani Mustard Oil in a pan and add ginger paste. Fry for 10 seconds, then add cumin powder, turmeric, and hing. Sauté until the raw smell disappears.
• Add the ground dal and chopped peanuts, stirring continuously to prevent sticking. Cook until the mixture forms a dough-like consistency.
• Transfer the mixture to a greased surface, shape it into a diamond, and cut it into smaller diamond-shaped dhokas. Fry these dhokas in hot oil until golden brown and set aside.

For the Curry:

• In a pan, heat Sarfa Kachi Ghani Mustard Oil until it begins to smoke lightly. Temper with dried red chilies, bay leaves, cloves, cardamom, cinnamon, and cumin seeds.
• Add the potato cubes and fry until golden, then add grated coconut and cook until lightly browned.
• Mix in ginger paste, cumin powder, coriander powder, turmeric, Kashmiri red chili powder, and hing, frying until the spices release their aroma. Add a splash of water to prevent burning and season with salt and sugar.
•  Add diced tomatoes and slit green chilies, then pour in water to create the curry. Bring to a boil and gently place the fried dhokas into the gravy. Simmer on medium heat for 3-4 minutes, allowing the dhokas to absorb the curry.
• Finish with a dash of ghee and serve hot with steamed rice or roti for an unforgettable Bengali meal.