Dhokar Dalnaধোকার ডালনা

Name: Dhokar Dalna
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 1 cup chana dal (split Bengal gram) — soaked 4–6 h; ¼ tsp asafoetida — hing; 2 green chillies, finely minced — kancha lonka; ½ tsp + ½ tsp (divided) turmeric powder — holud; 1-inch piece ginger, grated (no garlic — niramish) — ada; ½ tsp fennel seeds — mouri; to taste salt; as needed oil — for frying + 2 tbsp for the gravy; 1 tsp panch phoron (Bengali 5-spice — fenugreek, nigella, cumin, fennel, mustard seeds); 2 bay leaf — tej patta; 2 dried red chillies — shukno lonka; 2 large tomatoes, puréed; 1 tsp coriander powder — dhone guro; 1 tsp cumin powder — jeera guro; ½ tsp red chilli powder; ¼ tsp sugar; 1 tsp ghee (optional, for finishing)

⏱ Prep 20m🍳 Cook 45m🍽 Serves 4🌿 Vegan

Video: Bong Eats (YouTube)

In Bengali cooking, niramish — food without onion or garlic — is not a compromise but a distinct culinary tradition with its own grammar. Dhokar Dalna embodies this: dense, golden chana dal cakes fried until the outside crisps, then simmered in a tomato gravy scented with the five-spice blend panch phoron. It is a staple of the Bengali Brahmin kitchen and a celebrated dish for Noboborsho, the Bengali New Year.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪chana dal (split Bengal gram) — soaked 4–6 h1 cup
▪asafoetida — hing¼ tsp
▪green chillies, finely minced — kancha lonka2
▪turmeric powder — holud½ tsp + ½ tsp (divided)
▪ginger, grated (no garlic — niramish) — ada1-inch piece
▪fennel seeds — mouri½ tsp
▪saltto taste
▪oil — for frying + 2 tbsp for the gravyas needed
For the tempering
▪panch phoron (Bengali 5-spice — fenugreek, nigella, cumin, fennel, mustard seeds)1 tsp
▪bay leaf — tej patta2
▪dried red chillies — shukno lonka2
▪tomatoes, puréed2 large
▪coriander powder — dhone guro1 tsp
▪cumin powder — jeera guro1 tsp
▪red chilli powder½ tsp
▪sugar¼ tsp
▪ghee (optional, for finishing)1 tsp

🌍 Cooking abroad? Substitutions

Panch phoron (equal parts fenugreek, nigella, cumin, fennel, and mustard seeds) is sold pre-mixed at Indian grocers abroad; if unavailable, use whole cumin and fennel seeds as a basic substitute for the tempering.
Chana dal may appear as split chickpeas in mainstream supermarkets; soak well (4–6 h minimum) for the paste to grind smooth.
Hing (asafoetida) — look for the yellow LG Hing tin at Indian grocery stores; a small tin lasts many months. It adds the essential savoury depth this no-onion-garlic dish needs.

Method

1Drain soaked chana dal; grind to a coarse paste (not smooth) without adding water.
2Mix in hing, minced green chillies, ¼ tsp turmeric, grated ginger, fennel seeds, and salt.
3Heat 1 tsp oil in a non-stick pan; cook the dal paste on medium, stirring constantly, 8–10 min until it pulls away from the sides and firms up.
4Press into a greased thali or tray; smooth to 1½ cm thickness; cool completely (15 min), then cut into diamonds or rectangles.
5Shallow-fry the dhokas in oil on medium heat, 3–4 min per side until deep golden; drain on paper.
6In the same pan, heat 2 tbsp oil; add panch phoron, bay leaves, and dried red chillies — let them splutter.
7Add tomato purée, remaining ¼ tsp turmeric, coriander powder, cumin powder, and red chilli powder; cook until oil surfaces, about 8 min.
8Pour in ½ cup water; bring to a gentle simmer; slide in the fried dhokas. Simmer 5 min.
9Add sugar and salt; finish with ghee if using. Serve with steamed white rice.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.