Dhokaar daalnaa
Pieces of fried chana dal burfis in tomato-coconut gravy
- Category: Bengali Recipes, Curry Recipes, Dinner Recipes, Lunch Recipes
Ingredients
- 1 cup chana dal, soaked overnight
- 2 Green Chillies
- 1 clove garlic
- 1/4 cup thick coconut milk
- 1 cup tomato puree
- 1 large onion, ground finely into a paste
- 1 pinch asafetida
- 1 tablespoon grated ginger
- salt to taste
- 3 tablespoons oil
- salt to taste
- 1 pinch garam masala
Instructions
- Grind chana dal along with garlic, chillies and salt to thick paste. Oil roast the above paste till chana smell cooked.
- Pour paste over flat greased surface. Pat and allow to set. Cut in desired shapes.
- Shallow fry shapes in oil till golden brown on all sides. Keep aside.
- Heat oil. Fry onion paste, ginger paste and asafoetida for 2 minutes. Add tomatoe puree and salt. Fry till oil seperates.
- Add coconut milk, 1.5 cup water and bring to boil. Simmer for 2-3 mintues.
- Dip fried chana pieces. Sprinkle garam masala. Cook for a minute.
- Serve Dhokaar daalnaa hot along with rice.