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Kumro Dhokar Dalna

Kumror Dhokar Dalna (Pumpkin and Lentil Cake Curry)

Kumror Dhokar Dalna. A sublime symphony of sweet pumpkin and chana dal paste. Fried to a sinful golden. In a delicately flavored tomato-yogurt curry, perfumed with whole spices and spiked with ginger. A hint of cumin. A subtlety of ground coriander. Divine !!!!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Bengali, Indian

Ingredients
  

For Kumror Dhoka

  • 250 g pumpkin cut into thin strips
  • 3/4 cup cholar dal or bengal gram soaked for overnight
  • 2-3 green chilies finely chopped
  • 1 tsp kalonji or nigella seeds
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1 tsp roasted cumin powder
  • 2 tbsp mustard oil
  • salt to taste
  • oil for frying

For the Dalna

  • 1 big tomato pureed
  • 1/4 cup yogurt
  • 2 tsp ginger paste
  • 2 bay leaves
  • 1 one inch cinnamon stick
  • 2-3 green cardamom
  • 2 cloves
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp sugar
  • 1.5 tbsp mustard oil
  • 1 tbsp ghee or clairified butter
  • salt to taste

Instructions
 

For Kumror Dhoka

  • Drain the soaked chana dal from water, grind to a coarse paste along with the green chilies and very little water.
  • Heat 1 tbsp oil in a pan, when smoking hot, throw in the nigella seeds, allow to splutter.
  • Add the pumpkin, salt, turmeric powder and red chili powder, fry over a high flame for 5-6 minutes while stirring frequently.
  • Lower the flame, stir in the chana dal paste and sprinkle in the roasted cumin powder.
  • Adjust seasonings.
  • Cook over a low flame, while stirring continuously, till the chana dal paste is incorporated completely into the pumpkin and the mixture comes off the pan easily.
  • Allow the mixture to cool just sufficiently enough to handle.
  • Grease a dish with a little oil. Spread the above mixture on the dish, about 6-7mm of thickness. Cut into diamond shape as shown in the picture.
  • Allow to cool to room temperature.
  • Heat oil in a pan, fry the dhokas till a gorgeous golden. Keep aside on a kitchen absorbent towel.

For the Dalna

  • Add 1.5 tbsp oil in a pan. When smoking hot, throw in the bay leaves, crushed cardamom, cinnamon and cloves, allow to splutter.
  • When the spices start to release their aroma, stir in the tomato puree, sprinkle a little salt and saute till the tomatoes are cooked.
  • Now add the whipped yogurt, ginger paste, turmeric powder, red chili powder, coriander powder and cumin powder, cook for 5-7 odd minutes till oil starts to release from the masala.
  • Add 3/4 cups of warm water, sprinkle in the sugar, give it a hearty stir and simmer for 5 minutes.
  • Adjust seasonings, gently place the fried dhokas in the curry, cook for a further 5 minutes over a very low flame.
  • Finish with a generous dollop of ghee and a sprinkle of garam masala powder. Switch off the flame, allow to stand for 5-7 minutes.
  • Serve hot with rice.