Best Easy Dhokar Dalna Recipe

Soak chana dal in water for at least 4 hours, then drain and blend into a coarse paste.

In a skillet over medium heat, cook the dal paste with turmeric, cumin powder, half of the ginger paste, and a pinch of salt. Stir continuously until the mixture becomes thick and leaves the pan.

Spread the thickened dal onto a greased tray, flatten evenly, and let it cool for 10–15 minutes. Cut into diamond or square pieces.

Heat 2 tbsp oil in a nonstick skillet over medium heat. Carefully shallow-fry the dal pieces on both sides until golden and crisp. Remove and set aside.

In another deep pan, heat remaining oil. Add bay leaf, onion, and sauté until translucent. Add potato cubes and sauté for 2 minutes more.

Stir in tomato, green chilies, remaining ginger paste, turmeric, cumin, coriander powder, and salt. Cook on medium-low heat until oil separates.

Add 2 cups of water, bring to a simmer, then add fried dal pieces gently. Simmer uncovered for 8–10 minutes so the dhokas soak up the curry.

Finish with garam masala, a sprinkle of sugar, and chopped cilantro. Serve hot with rice or roti.