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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 Method

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

Method
 

For Kumror Dhoka
  1. Drain the soaked chana dal from water, grind to a coarse paste along with the green chilies and very little water.
  2. Heat 1 tbsp oil in a pan, when smoking hot, throw in the nigella seeds, allow to splutter.
  3. Add the pumpkin, salt, turmeric powder and red chili powder, fry over a high flame for 5-6 minutes while stirring frequently.
  4. Lower the flame, stir in the chana dal paste and sprinkle in the roasted cumin powder.
  5. Adjust seasonings.
  6. 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.
  7. Allow the mixture to cool just sufficiently enough to handle.
  8. 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.
  9. Allow to cool to room temperature.
  10. Heat oil in a pan, fry the dhokas till a gorgeous golden. Keep aside on a kitchen absorbent towel.
For the Dalna
  1. Add 1.5 tbsp oil in a pan. When smoking hot, throw in the bay leaves, crushed cardamom, cinnamon and cloves, allow to splutter.
  2. When the spices start to release their aroma, stir in the tomato puree, sprinkle a little salt and saute till the tomatoes are cooked.
  3. 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.
  4. Add 3/4 cups of warm water, sprinkle in the sugar, give it a hearty stir and simmer for 5 minutes.
  5. Adjust seasonings, gently place the fried dhokas in the curry, cook for a further 5 minutes over a very low flame.
  6. 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.
  7. Serve hot with rice.