Golden diamond shaped chana dal cakes in a warmly spiced Bengali potato gravy. This niramish preparation brings satisfying texture without onion or garlic.

Ingredients & quantities

For the dhoka

  • 200 g chhola dal (split Bengal gram), soaked overnight
  • 6 g salt; 12 g sugar; 10 g green chillies
  • 120 g water for grinding
  • 20 g vegetable oil; extra oil for frying
  • 20 g ginger paste; ½ tsp turmeric; ¼ tsp hing
  • 20 g coarsely powdered roasted peanuts
  • 1 tbsp chickpea flour

For the gravy — first half

  • 80 g mustard oil
  • 5 dried red chillies; 5 bay leaves
  • 5 cardamoms; 1 cinnamon stick; 5 cloves
  • 1 tsp cumin seeds
  • 300 g potatoes, cut into 3 cm cubes
  • 60 g grated coconut, optional
  • 50 g ginger paste

For the gravy — second half

  • 8 g cumin powder; 5 g coriander powder
  • 5 g turmeric; 3 g Kashmiri chilli powder
  • ¼ tsp hing; 50 g tomato purée
  • 6 slit green chillies
  • 12 g salt; 30 g sugar
  • 400 g hot water; 15 g ghee

Method

  1. Grind the dal. Drain the soaked dal. Grind in batches with the measured water, salt, sugar and green chillies to a coarse, even paste.
  2. Cook and shape. Warm 20 g oil with ginger, turmeric and hing. Add the dal paste and powdered peanuts. Stir until it becomes a firm dough that leaves the pan. Stir in the chickpea flour. Spread on a greased tray while warm and cut into about 16 diamonds.
  3. Fry the dhoka. Fry the diamonds over medium heat until evenly golden. Set aside.
  4. Temper and fry. Heat mustard oil, then add dried chillies, bay leaves, cardamom, cinnamon, cloves and cumin seeds. Fry the potato cubes until golden; briefly fry the coconut, if using.
  5. Make the gravy. Add ginger, cumin, coriander, turmeric, chilli powder and hing. Cook until aromatic, adding a splash of water if needed. Stir in salt, sugar, tomato and green chillies.
  6. Finish gently. Add 400 g hot water and bring to a simmer. Add the dhoka and cook 3–4 minutes; it will absorb gravy and thicken. Finish with ghee.

Cook’s tip

The published method mentions extra cumin powder in the dhoka and gorom moshla at the end but gives no amounts; this version uses the measured ingredient list and leaves those additions out.

Using modern equipment

Use a food processor to grind the soaked dal in short pulses. On an induction hob, use steady medium heat while thickening the dal mixture, stirring constantly to prevent sticking.

At the table

Serve immediately with steamed Gobindobhog rice so the dhoka keeps some texture.

Your tips & comments: What would you keep true to the Bengali dish, and what would you adapt? Tell us below.