>> Wednesday, January 15, 2014
Adapted from Sandeepa
To Make the Dhoka or the Lentil Cakes
To Make the Gravy
For the potatoes
Potato - 1 big
Peel and chop into small pieces. Deep dry in the same kadai that you used for frying the lentil cakes.
Sprinkle a bit of salt after draining from oil. Keep it aside.
Oil - 1 tbsp
Bay leaf - 2 small
Cumin Seeds - 3/4 tsp
Tomato - 2 medium, puree.
Curds/ Yogurt - 1/2 cup
Roasted Coriander Powder - 1 tsp
Roasted cumin Powder - 1/2 tsp
Red Chili Powder - 1 tsp
Turmeric powder a pinch
Garam Masala - 1/4 tsp
Ghee - 1 tsp
Salt to taste
How to make the Gravy
Heat Oil in a Kadhai or any other thick bottomed pan.
Temper the Oil with Bay leaf, Cumin Seeds and a pinch of Hing.
Add tomato puree and saute till tomato is well cooked and there is no raw smell.
In a cup mix the curds with Coriander Powder, Cumin Powder, Red Chili Powder and turmeric to make a fine paste.
Add the curd paste to the Kadhai and fry the masala at low heat.
Add the fried potatoes and about 1&1/2 cups of water. Add salt to taste and cover and cook till potatoes are done.
Adjust for any seasoning, add a pinch of sugar. Next add Garam Masala and Ghee and gently mix.
Now gently slide in the pieces of dhoka or the fried lentil cakes. Simmer for couple of minutes to let the dhoka soak up the gravy.
The recipe calls for the tomato to be added as chopped, I made a puree. I felt this works out much faster in terms of getting.
If your dhokas are cracked, do not add them to the gravy, rather place them on the serving dish and pour the gravy on them.
For preventing the dhokas to crack, you will have to cook the dal paste quickly and pat it down with greased hands.