| • | Wash and soak Bengal Gram Dal in water for 4-6 hours. Drain water and grind the dal to a paste.
|
| • | Now heat 1 tsp oil in a pan and add cumin seeds, asafoetida, ginger paste, turmeric powder and salt to it.
|
| • | Now add the grounded dal and cook till the mixture is soft and sticky, but not completely dry.
|
| • |
|
| • | Smear little oil in a dish. Pour the cooked dal and spread it evenly on the dish. Press lightly with a spatula to set it. Allow it to cool and cut into square or diamond shapes.
|
| • | Again heat the oil in a pan and fry the above-made dhokas to light brown. Keep them aside.
|
| • | To make tomato puree, grind tomatoes, ginger, green chillies, turmeric powder, red chili powder, coriander powder, cumin seeds powder and keep it aside.
|
| • | Now heat oil in a deep, heavy bottomed pan and add remaining cumin seeds. Add tomato puree and sauté.
|
| • | When the puree starts to dry, add two cups of water and salt according to taste. Simmer for 4-5 minutes.
|
| • | Add the fried dhokas and bring the curry to a boil. Now lower the flame and cook till the dhoka starts to soak up part of the curry.
|
| • | Add some ghee and garam masala to the curry. Turn off the flame.
|
| • | Dhoka Dalna is ready to eat. Serve hot with rice. |
