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Home Dish Kumror Dhoka

Kumror Dhoka

Name: How to cook Kumror Dhoka - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 people
Cuisine: Us

Introduce

Chef :

ayndrila dutta

Kumror Dhoka

#cookpadindia Kumror Dhokar Dalna is a typical curry of sweet pumpkin and chana dal paste. The pumpkin lentil cakes are fried to golden and just simmered in a delicately flavored tomato-yogurt curry, perfumed with the Maggi Masala e Magic.

Ingredient

Food ration :

3 people

Cooking time :

40 minutes

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 tsp

turmeric powder

1/2 tsp

red chili powder

1 tsp

roasted cumin powder

11/2 tbsp

mustard oil

as per taste

salt

as required

oil for frying

big tomato pureed

small potato

1/4 cup

yogurt

2 tsp

ginger paste

bay leaves

1 (1 inch)

cinnamon stick

2-3

green cardamom

cloves

1 sachet

Maggi Masala e Magic

1 tsp

sugar

1 tbsp

ghee

Cooking instructions

* Step 1

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.

* Step 2

Add the pumpkin, salt, turmeric powder and red chili powder, fry over a high flame for 5-6 minutes while stirring frequently.

* Step 3

Lower the flame, stir in the chana dal paste and sprinkle in the roasted cumin powder. Cook over a low flame, while stirring continuously, till the mixture comes off the pan easily.

* Step 4

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 Allow to cool to room temperature.

* Step 5

Heat oil in a pan, fry the dhokas till a gorgeous golden. Keep aside on a kitchen absorbent towel.

* Step 6

For the Dalna Add 1.5 tbsp oil in a pan. Fry the potato cubes and keep aside and then throw in the bay leaves, crushed cardamom, cinnamon and cloves, allow to splutter.

* Step 7

When the spices start to release their aroma, stir in the tomato puree, sprinkle a little salt and saute till the tomatoes are cooked.

* Step 8

Now add the whipped yogurt, ginger paste, turmeric powder, Maggi Masala e Magic powder, cook for 5 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, add fried potatoes and simmer for 10 minutes till potatoes turn soft.

* Step 9

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.

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