Aam Dal or Masoor lentils with Green Mango

As the scorching summer is on its peak with the mercury soaring high, we should opt for lighter and healthier food to keep our body cool. Even the usual dals which we take every other day can be prepared slightly different to keep the appetite intact. In this recipe I share  such an example with the masoor dal or lentil gets prepared with green mango which is available plenty in summer. Green mangoes add a little sourness and its unmatchable flavour into the dal which tastes very different from the usual preparation. Certainly an appetite enhancer, aam dal is ideal for summer.

Aam Dal (Masoor lentils with green mango)

Aam Dal (Masoor lentils with green mango)

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Egg Tarka

Mung Dal/lentil is somehow a coveted side dish for Bengalis although having almost a regular presence on the platter. It can be prepared in different ways, few of which I have already shared with you. However, ideally those preparations are all without the Cheelka or green cover and known as Dhuli Mung Dal. To me the whole green mung dal is known as only Tarka dal since childhood, which my mother use to turn into a lip smacking dish with roti and salad. Today I am sharing with you the same recipe with little moderation, that is the addition of scrambled egg which makes it smashing. Purely vegetarians however can omit the egg and enjoy the delightful Tarka which is a typical north Indian Dhaba dish as well 🙂

Egg Tarka

Egg Tarka

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Palak Dal (Mung dal with Spinach)

Over one of my earlier posts, perhaps I have expressed my soft corner for Mung dal among all the lentils which also happens to be a personal favourite. We Bengalis prepare Mung Dal not going by any particular recipe but indulge in different methods. We often use different vegetables, sometime add coconut pieces, even add fish head to make it tastier. Even just the Mung dal with steamed rice and thinly sliced potato fry (Aloo Bhaja in Bengali) is my favourite since childhood.

In my earlier post, I shared with you the recipe of Mung dal with Cauliflower & Potato. Today’s recipe is all about Mung dal with another winter vegetable, Spinach. This recipe is also quite new for me but I liked it so very much that couldn’t resist to share with you. Enjoy 🙂

Mung dal with Spinach

Mung dal with Spinach

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Bhoger Khichuri o Begun bhaja/ Khichdi with Aubergine fry

Khicuri (In Bengali) or Khichdi which means a “unruly mixture” is a very nutritious and comfort food known all over India. It is a one pot dish comprising of rice and lentils, with vegetables are often added to bring variety. Although it is a completely non-glamorous food, and often find people giving it a dismissive look, the combination of khichuri with any of the following – hilsa fish fry, omelet, labra (a mixed veg curry), aubergine fry, papad, pickle or tomato chatni on a rainy day is simply out of the world. In fact for us Bengalis, Khichuri has a religious significance as well.

Generally we make two types of Khichuri, one is mushy as well as little watery, which I prefer more than the other one that is bit dry. This dry khichuri is offered to god in many pujas and known as “Bhoger Khichuri”. For exmple, during Durga Puja, we prepare this khichuri and offer to goddess Durga on the 8th day i.e. ‘Ashtomi’,. Then this ‘Khuchuri Bhog’ is distributed among the devotees as ‘prasad’. This special khichuri  is prepared without any onion or garlic since it is meant for the Puja.

Today, I am sharing with you the recipe of the special “Bhoger khichuri”, which is a bit late as the Durga Puja is already over. Nonetheless, you can prepare it anytime without the calling of pujas, just for the sake of it. I bet, you will like it.

Bhoger Khichuri with Begun bhaja

Bhoger Khichuri with Begun bhaja

Ingredients to serve 2 :

For Khichuri

  1. Basmati rice – ½ cup
  2. Mung dal – ½ cup
  3. Potato (medium size, cut into halves) – 2
  4. Cauliflower – 4 – 5 big florets
  5. Slit green chilli -2
  6. Chopped tomato (medium size) – ½ (optional)
  7. Ginger mince – 1 tbspoon
  8. Whole garam masala (Cinnamon – 1″ stick, Cloves – 3, Green cardamom – 3)
  9. Bay leaf – 1 or 2
  10. Cumin seed – 1 teaspoon
  11. Dry red chilli – 2
  12. Cumin powder – ½ tbspoon
  13. Red chilli powder – ½ teaspoon
  14. Turmeric powder – ¼ teaspoon
  15. Salt & sugar to taste
  16. Ghee/Clarified butter – 2 tbspoon
  17. Cooking oil (preferably mustard oil) – 1 thspoon
  18. Hot water – 2½ cup

    Ingredients for Khichuri

    Ingredients for Khichuri

For Begun Bhaja/Aubergine fry

  1. Aubergine slices (circular, not too thin) – 6
  2. Salt & sugar to taste
  3. Cooking oil – 3 tbspoon

Procedure

For Khichuri

Heat a frying pan over medium flame and dry roast mung dal till it turns golden brown and a nice aroma comes out of it.

Roasted Mung dal

Roasted Mung dal

Now rinse rice and roasted mung dal together for 2-3 times.

Heat 1 tbspoon of ghee and oil in a large non-stick/aluminum pan. Add whole garam masala, bay leaf, cumin seeds and dry red chilli, saute for a while.

Now add potato and cauliflower pieces, fry for 2-3 minutes followed by a little salt and turmeric powder.

Then add ginger mince, chopped tomato, cumin powder and red chilli powder, fry till tomato get softened.

Now add washed rice & lentil mix and green chillies. Again fry for 2-3 minutes.

Add hot water, salt and sugar.

As the water comes to boil cover the pan with a lid and put the heat on low. Let it cook for 20 – 25 minutes, stir occasionally.

As the rice and lentils get cooked and water dries out, put the gas off.

Sprinkle remaining 1 tbspoon of ghee and mix well.

For Begun Bhaja/Aubergine fry

Coat the aubergine slices with salt & sugar and keep aside for 15-20 minutes.

Heat oil in a non-stick pan and fry both sides of the slices till light brown. Aubergine usually requires a lot of oil to fry. In order to fry it in lesser oil, cover the pan with a lid while frying and let it cook over low – medium flame.

Serve hot Khichuri with Begun bhaja or fried aubergine.

Khichuri & Begun bhaja is ready to be served

Khichuri & Begun bhaja is ready to be served

Note :

  1. If possible use Gobindobhog rice for best result. Otherwise any short grain rice is preferable.
  2. Adding cauliflower and tomato is optional.
  3. You can add turmeric powder in aubergine fry. I do not prefer that, so I skipped.
  4. You can skip ghee due to health reasons.

Biulir dal o Jhinge Aloo posto / Urad dal & Potato with Ridge Gourd in poppy seed paste

Poppy seed alias “posto” (in Bengali) or khus khus (in Hindi) is used religiously in a number of vegetable curries in Bengal. Quite often, it is the sole dominant spice in dishes like “Aloo posto”(Potato curry with poppy seed) or “Jhinge – Aloo posto” (Ridge gourd and Potato curry with poppy seed) which are known to be signature Bengali curries. In fact vegetables such as pointed gourd, bitter gourd, and even just chopped onions make tasty curries with ‘posto’ paste. However, apart from vegetarian dishes, poppy seed paste is also used in few non-veg dishes as well. ‘Rui posto’ (Rohu fish curry with poppy seed) made by my mother is an all time favourite.

Here I will talk about “Jhinge Aloo posto” which is well served just with steamed plain rice. However, I always like to add “Builir dal” or urad dal to them. This combination is nothing short of divine to me and one of my favourite veg-dishes ever. I still recall that I was simply in awe of the combo dish prepared by my grandmother. Though I often try it at home, still never think of reaching her level. The whole recipe of “posto” curry seems to be very easy but in reality it is quite difficult to bring the actual taste. I am still working on it. 🙂

Biulir dal o Jhinge Aloo posto

Biulir dal o Jhinge Aloo posto

Ingredients to serve 4 :

For Jhinge Aloo Posto :

  1. Potato (medium size) – 3
  2. Ridge gourd – 2
  3. Poppy seed paste (with 2 green chillies) – 4 tbspoon heaped
  4. Slit green chilli – 2
  5. Turmeric powder – 1/3 teaspoon
  6. Salt to taste
  7. Cooking oil (preferably mustard oil) – 3-4 tbspoon

For Biulir dal or Urad dal :

  1. Udar dal – ½ cup
  2. Slit green chilli – 2
  3. Ginger paste – ½ tbspoon
  4. Fennel powder – 1 teaspoon
  5. Black cumin seed/kala jeera – ½ teaspoon
  6. Asafoetida (powder) – ½ teaspoon
  7. Turmeric powder – ¼ teaspoon
  8. Salt & sugar to taste
  9. Cooking oil – 1 tbspoon

Procedure :

For Jhinge Aloo Posto :

Peel and cut the potatoes into medium size cubes and ridge gourds into thick semi-circular slices.

Potato & Ridge gourd pieces

Potato & Ridge gourd pieces

Heat oil in frying pan or kadai over medium flame. Add potato cubes and fry for 3-4 minutes.

Then add ridge gourd pieces along with slit green chillies, salt and turmeric powder, mix them well. After a while ridge gourd will start releasing water.

As the water from ridge gourd dries up add poppy seed paste and fry till its raw flavour disappears.

Then add around 1 cup of water and give it a good stir. Cover the pan with a lead and let it cook on low flame for few minutes.

Uncover the lid and check for the vegetables. As they get cooked and most of the water dries out, raise the flame and stir continuously. At some point you will find oil coming out from the mixture, which is the right time to put the gas off.

Jhinge Aloo posto

Jhinge Aloo posto

For Biulir dal or Urad dal :

Wash the lentils for 2-3 times and then pressure cook it with 1½ – 2 cups of water up to 2 whistle. Lentils should be boiled still hold its structure, a mushy end product is not desirable. Add slit green chillies, ginger paste and fennel powder to the boiled lentils in the pressure cooker, mix them well.

Now heat oil in a large pan over medium flame. Add asafoetida and black cumin seed, let it splutter and then add boiled lentils into it. Add, turmeric powder, salt and sugar. Also add little water and let it boil for few minutes so that all the flavour of the spices can infuse well into it.

Put the gas off as you get your desired consistency. I like it to be a little watery. 🙂

Biulir Dal

Biulir Dal

Serve with plain rice.

Note :

  1. If you have a flat stone grinder (Shil nora) in your home then make a paste of ginger and fennel seeds together. This pate is next to impossible to make in my blender so I used fennel powder and ginger paste separately.
  2. One can make it with only potatoes without using ridge gourd.
  3. If you are using solid asafoetida or a strong one then use just pinch of that. The product I used is not very strong, so had to add ½ teaspoon.

Musur Chingrir Dom or Masoor Lentils with Prawn

Dal or Lentils is a quintessential part of Bengali menu. I used to see my grandmother put a bowl of lentils for boiling at the very beginning of her cooking almost everyday.  Among various lentils ‘Mung’ and ‘Masoor’ are the most common ones. Masoor dal is also well-known for its high protein content to the vegetarians.

In Bengali delicacies prawns are often used along with different vegetables. Today I bring masoor dal and prawns together to make the dal more flavourful and rich in taste. Unlike regular dal, it is rather a dry dish. If you get bored with your regular masoor dal recipe then you can try it out for a change. Hope you will like this. Enjoy. 🙂

Musur Chingrir Dom or Masoor Lentils with Prawn

Musur Chingrir Dom or Masoor Lentils with Prawn

Ingredients to serve 4 :

  1. Masoor dal/lentils – 1½ cup
  2. Medium size prawn – 250 gm.
  3. Chopped onion (medium size) – 2
  4. Chopped ginger – 1 tbspoon
  5. Chopped garlic (big size) – 2-3 cloves
  6. Slit green chilli – 2
  7. Raisin – 1 tbspoon
  8. Cumin seed – 1 teaspoon
  9. Cinnamon – 1 inch stick
  10. Green cardamom – 3 pods
  11. Cloves – 3
  12. Bay leaf – 2
  13. Turmeric powder – ½ teaspoon
  14. Red chilli powder – 1 teaspoon
  15. Salt and sugar to taste
  16. Ghee – 2 tbspoon
  17. Mustard oil – 2 tbspoon

Procedure :

Wash the lentils 2-3 times and let it soak in water for 30 minutes.

Meanwhile remove the shell, head and tail of the prawns, devein them and wash thoroughly. Smear salt and turmeric powder on prawns and keep it aside.

Heat the oil along with 1 tbspoon ghee in a frying pan over medium heat. Add cumin seed, cinnamon, cardamom, clove and bay leaf, saute for a while, then add chopped garlic, onion and ginger. Fry them till onion turns light brown.

Now add the soaked lentils (without water), prawns, salt, turmeric powder and red chilli powder. Give it a good stir, add little water if needed and cover the pan. Let it cook over low flame.

As the lentils and prawns get cooked and all the water dries out, add sugar, green chilli and raisins. Mix them well and cook for another couple of minutes.

Now sprinkle remaining ghee, mix well and put the gas off.

Serve with steamed rice or roti, paratha or puri.

Note :

  1. The quantity of garlic should be greater than that of ginger.
  2. In this recipe you can add tomato, peas or coriander leaves if you wish.
  3. Don’t use large amount of water while soaking the lentils. Because the vitamins and minerals can go away when you are draining the water. Try to use optimum quantity of water.

Radhaballavi with Cholar dal – My first Guest Post for ãhãram

I got a wonderful opportunity to do my first guest post for my loving blogger friend Aruna of ãhãram. During the course of blog writing we came to know each other and become very good friends. She has a versatile blog full of recipes from different parts of the world. You should visit her blog to look for those at aahaaram.wordpress.com.

Thank you very much Aruna for introducing my blog to a new group of foodies.

Aruna has a special connection to Bengalis and passion for Bengali foods. When I post the recipe of Karaisutir Kochuri or Peas Puri she expressed her fondness for it. Over the chat she got to know about Radhaballavi from me and asked me to share its recipe in form of a guest post for her blog.

Now few words about “Radhaballavi”. This sweet named dish is nothing but puris filled with urad dal stuffing. It goes very well with Cholar dal or Chana dal and Alur Dom.  Aloo Matar Paneer, which is my recent post, can be a good match as well. In Kolkata, people on their way back from daily bazar in the morning, often flock infront of sweet shops to have a quick Radhaballavi while others pack them to home for a good breakfast. Some of these sweet shops are selling Radhabalavi for many years and well known to keep up the traditional custom  and taste.

If you are bored of having usual puris, radhaballavi can be a welcome change.

Radhaballavi with Cholar dal

Radhaballavi with Cholar dal

Ingredients for 7 – 8 Radhaballavi :

For Stuffing :

  1. Skinless urad dal – ½ cup
  2. Green chilli – 1 or 2
  3. Ginger paste – ½ tbspoon
  4. Black cumin seed – ½ teaspoon
  5. Fennel seed – ½ teaspoon
  6. Asafoetida or hing (powder) – ½ teaspoon
  7. Pinch of turmeric powder
  8. Salt to taste
  9. Cooking oil – 2 tbspoon

For dough :

  1. Plain flour – 1 cup
  2. Sugar – ½ teaspoon
  3. Asafoetida or hing (powder) – ½ teaspoon
  4. Pinch of salt
  5. Oil – 1 tbspoon
  6. Lukewarm water

Ingredients for Cholar dal or Chana dal :

  1. Chana Dal or Cholar dal – 2/3 cup
  2. Chopped tomato (medium) – ½
  3. Ginger paste – ½ tbspoon
  4. Small pieces of coconut – 2 – 3 tbspoon
  5. Lengthwise sliced green chilli – 2
  6. Cumin seed – ½ teaspoon
  7. Whole garam masala (Cinnamon stick – ½ inch, Clove – 2, Cardamom – 2)
  8. Bay leaf – 1
  9. Turmeric powder – ¼ teaspoon
  10. Salt & sugar to taste
  11. Cooking oil – 1tbspoon

    Ingredients for Cholar dal/Chana dal

    Ingredients for Cholar dal/Chana dal

Procedure :

Making of Filling/Stuffing for the puris :

 Wash and soak the urad dal for few hours in water. Then drain the water and grind the dal by adding salt and green chillies. Add little water if needed, the paste should not be watery.

Heat the oil in a frying pan over medium heat. Add black cumin seeds, let it splutter and then add the urad dal paste and turmeric powder. Fry the dal until it’s raw flavour goes away.

Now transfer the fried dal in a bowl and mix with ginger paste, asafoetida and fennel seeds using hand. Now your filling is done, let it cool down at room temperature .

Making of Dough :

Shift flour, salt, sugar, asafoetida and oil in a big bowl and mix them very well. Add lukewarm water, little at a time, to combine all the ingredients. Knead the dough very well to give it a semi-soft texture. Leave the dough for at least 30 minutes in an air tight container.

Making of Radhaballavi/Puri :

Divide the dough into 7 or 8 equal parts and round them between your palms. Radhaballavi is bigger in size than puri, so make the balls a bit bigger than puri balls.

Flatten each ball evenly by your fingers to make a hole in the ball, put 1 tbpoon of the spicy urad dal stuffing, close it from all sides and again roll them between your palms.

Stuffing with the urad dal mixture

Stuffing with the urad dal mixture

Now roll the stuffed balls, by a rolling pin, on an oily work surface to make a circular shape, slightly bigger than that of puris.

Now heat sufficient amount of oil in a frying pan over medium heat and fry the puris in it. I don’t like my puris to be brown in colour, so I don’t fry them for too long. You can fry the puris according to your preference.

Radhaballavi is ready to serve

Radhaballavi is ready to be served

Making of Cholar dal/Chana dal :

Wash the chana dal and pressure cook it, adding water, upto 3 to 4 whistles. Do not throw away the water soon after boiling the dal.

Heat the oil in a large pan over medium flame. Add whole garam masala, cumin seeds and bay leaf, saute them for a while and then add the coconut pieces. Fry the coconut till light brown in colour and then add ginger paste, chopped tomato, green chillies, turmeric powder and salt. Cook till tomato gets softened and raw flavour of ginger goes away. Now add the boiled chana dal with water, season with sugar and salt (if needed), also add extra water if needed. Now let it boil for few minutes so that the dal gets the flavour of other ingredients. Put the gas off as the dal thickens to your desired consistency. It should not have a very thin gravy.

Cholar dal or Chana dal

Cholar dal or Chana dal

Now serve the Radhaballavi with Cholar dal and enjoy. 🙂

Note :

  1. While frying the urad dal paste, don’t fry it for too long, otherwise it will get hard.
  2. The oil should be moderately hot when you are going to fry the puris. If your oil temperature is low, your puri will not rise well. On the other hand, if the oil temperature is too high, your puris may get burnt.
  3. While boiling the chana dal make sure it does not get mushy. It should be cooked still holds it’s structure well.
  4. If you are using solid asafoetida/hing instead of powder, then use a pinch of it as it is more stronger than the powdered one.

Mung Dal with Cauliflower & Potato

“Dal” or lentils plays an essential role in Bengali cuisine. Mung dal is most coveted among its counterparts and features almost daily in the Bengali food list. Mung dal itself carries a rich flavour which grow well if you add a pinch of ghee in it. However, here I share with you an interesting recipe of Mung dal which in combination with cauliflower and potato adds a new dimension. Stepping beyond the “Dal” territory, it takes the shape of a full fledged curry. You can innovate more up on my recipe by adding pea or even other vegetables you like to it. If you are really bored with usual age old Dal, it can be a refreshing change.

Mung dal with Cauliflower & Potato

Mung dal with Cauliflower & Potato

Ingredients to serve 4 :

  1. Moong dal/lentils – 1 cup
  2. Cauliflower – 10 – 12 medium pieces
  3. Potato – 10 – 12 medium pieces
  4. Tomato (medium size)  – ½
  5. Green chilli – 2
  6. Ginger paste – ½ tbspoon
  7. Pinch of turmeric powder
  8. Cumin seeds – ¼ teaspoon
  9. Whole garam masala (See under the tab useful supplementaries)
  10. Bay leaf – 1 or 2
  11. Garam masala powder – ¼ teaspoon (optional)
  12. Salt & Sugar to taste
  13. Cooking oil (Preferably mustard oil)

Procedure :

Roast the lentil in a frying pan over low – medium heat without any oil. Be careful, it should not get burnt. Then wash it properly and boil either in a pressure cooker (2 whistle) or in a pan with 2 cups of water. Don’t overcook the lentil, it should be boiled as long as it holds its shape. Do not discard the water after boiling the lentils.

Roasted mung dal

Roasted mung dal

The cauliflower and potato pieces should not be very small as shown in the picture. Roughly chop the tomato and slice the green chillies into two halves.

Potato & Cauliflower pieces

Potato & Cauliflower pieces

Now heat 3 tbspoon of oil in a large frying pan over medium heat. Add cumin seeds, whole garam masala and bay leaf and saute them till get a nice aroma.

Put the cauliflower into it and fry for a 2-3 minutes. Then add potato and again fry both of them while adding salt and turmeric powder.

Add ginger paste, green chilli and chopped tomato when the cauliflower and potato are almost cooked. Again stir for few minutes so that the raw flavour of ginger and tomato goes away.

Now pour the boiled lentils with water into it, add salt and sugar as per your taste. Also add little amount of water if needed. Let it simmer on low – medium flame to mingle all the ingredients very well. Put the gas off when all the vegetables are completely cooked and the dal/lentil has the nice flavour of that. Sprinkle over the garam masala powder and cover it for few minutes. Serve with plain rice or roti.

Dal is ready to be served

Dal is ready to be served

Dhokar dalna or Lentil barfi curry

Lentils or dal goes down as a daily dish in Indian culinary. However to add variety into vegetarian curry choices, lentils particularly Chana dal can be used to make an interesting dish called “Dhokar dalna”. It is rich in taste and self-sufficient to be reckoned as a full fledged Bengali or Indian curry. It can compete with any other non veg dish. Today I am sharing with you the recipe that I have learnt from my mother.

Dhokar dalna or Lentil barfi curry

Dhokar dalna or Lentil barfi curry

Ingredients to serve 4 :

  1. Cholar dal or Chana dal/lentils  – 2/3 of a cup
  2. Potato (large) – 1
  3. Green chilli – 2
  4. Tomato (large) – 1½
  5. Ginger – ½ inch
  6. Ginger paste – 1 tbspoon
  7. Cumin powder/paste – 1 tbspoon
  8. Turmeric powder – ½ teaspoon
  9. Red chilli powder – ½ teaspoon
  10. Garam masala powder – ¼ teaspoon (optional)
  11. Asafoetida or Hing (powder) – ½ teaspoon
  12. Carom seeds or Ajwain – 1 teaspoon
  13. Cumin seeds – ½ teaspoon
  14. Whole garam masala (1 inch cinnamon stick, 3 cloves & 3 green cardamom)
  15. Bay leaf – 1
  16. Salt & sugar to taste
  17. Cooking oil

Procedure :

1.  Making of “Dhoka” or “Lentil barfi” :

Ingredients for Dhoka

Ingredients for Dhoka

Soak the chana dal overnight in sufficient amount of water. Then drain the water and blend the lentils with ginger, green chillies, salt and sugar to make a smooth paste. Add little amount of water while needed (don’t add much water as we need a thick paste).

Then sprinkle over the ajwain and mix well.

Lentil paste

Lentil paste

Now heat approx. 5 tbspoon of oil in a non-stick pan over medium flame. Add hing/asafoetida into it and then pour the lentil paste. Stir well and cook till the paste starts leaving the pan and gets a dough like texture. Then spread it over a plate, greased with oil, flat it out in  a ½ inch thick square and level the surface evenly. Now let it cool down to room temperature. When completely set, cut the block into squares or diamonds shapes as shown below. Now fry the diamond/square-shaped lentil pieces in sufficient amount of oil. Fry them on low to medium heat so that they get cooked from inside.

Fried Dhoka

Fried Dhoka

“Dhoka” or “Lentil Barfi” is ready to go into the gravy.

2.  Making of “Curry” or “Gravy” :

Cut the potato into small square pieces and also chop the tomatoes. Heat 2 tbspoon of oil in a frying pan. Add cumin seeds, whole garam masala and bey leaf, saute them for a while until get a nice aroma. Then add potato pieces into it and fry well. Add chopped tomatos, ginger paste, salt and turmeric powder when the potatoes are half fried. After mashing the tomatoes add cumin powder and chilli powder into it. Cook until oil comes out from the mixture and the raw smell of the species goes away (you can add little bit water if it starts to burn). Add water and sugar as per your requirement and cover with a lid. Add dhoka/lentil barfi into it when the potatoes are completely cooked. Cook for another few minutes or till the gravy thicken. Put the gas off, sprinkle garam masala powder over it and mix well. Keep it in covered condition for few minutes so that the aroma of garam masala powder can go well into the curry. Now you are ready to serve the dish.

Dhokar dalna ready to serve

Dhokar dalna ready to serve

Note :

  1. Don’t fry the lentil paste in oil for a long time and let it cool and set properly before cutting into pieces, otherwise the diamond/square-shaped lentil pieces will break while frying.
  2. Make the gravy in large portion because dhoka/lentil barfi has a tendency to soak the gravy easily.
  3. If you are using a solid and strong asafoetida instead of powder then add a little amount of it while making the paste of lentils. No nedd to add in the oil.
  4. If the procedure to make Dhoka or lentil barfi seems lenghty or complicated to you, then you can also use ready-made “dhoka mixture” available in the market. However, the homemade dhoka is far superior in taste and flavour in my opinion. 🙂