Saturday, May 16, 2009

Doka Dal

Spending most of my childhood days in Jamshedpur, I got to eat Bengali, Bihari and Orriya cuisine. My Paternal Grandmom used to make this orriya gravy dish to be eaten with rice and it was amazing. Just with what I remember, I am giving you guys this wonderful recipe.


Ingredients:

Doka:
1 cup Besan / Gram Flour
1/2 teaspoon red chilly powder
salt acc to taste

Dal:
2 Big ripe tomatoes
1 onion
1 green chilly
1/2" ginger
2 garlic cloves (optional)
1/2 teaspoon jeera
1/2 teaspoon turmeric powder
salt acc to taste

Method:
Doka:
Mix all the ingredients with water forming a paste. Take a pan and heat little oil. Pour the paste and stir it allowing it to form into a dough. Once done place it on a plate and flatten it and cut into pieces. Heat some more oil in a pan and fry the pieces and keep them aside.

Dal:
Fry the ginger, garlic and onions in a pan and puree them along with the rest of the ingredients. Heat oil in a pan and cook the puree. Add salt. Once the raw smell is gone put in the doka pieces and let it cook for 2 more minutes. Garnish with fresh cut corriander leaves and serve hot with steamed rice.

2 comments:

  1. yummy. is there a book coming out any time, it's so much more easy to flip through one. i go to this oriya mess here in chepauk often and i've had this dal, didn't know it's called a doka daal, and i've loved it.

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  2. Yes it is indeed a very tasty dish. Orriya cusiine rocks too! I've had it throughout my childhood

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