Dhokar Dalna (Week 14, Bangladesh)

This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!

Recipe Notes

You will need to prepare your lentils a day in advance. Completely submerge them in a bowl of water and soak overnight.

The recipes I’ve researched either call for yellow lentils or yellow split peas. I haven’t been able to determine whether or not there is a difference or variation I’m not privy to, so I purchased yellow split peas for this recipe. Given everyone online still seems to call them yellow lentils, I’ve listed them in the recipe as such.

The fried lentil squares can be prepared a day or two in advance to save time. Cover and store in the fridge until ready for use.

The recipe calls for mustard oil below, but if you can’t find it vegetable oil will work fine.

When preparing your curry it may be on the liquidy side, but don’t worry about it. Once you add your dohka it’ll soak up that excess liquid.

Vegan Dhokar Dalna

Details

Servings

4 servings

Prep time

45 minutes

Cooking time

30 minutes

Ingredients

1 cup Dried Yellow Lentils / Split Peas (soaked overnight)
1/4 cup All Purpose Flour
4 Fresh Green Chiles (such as Thai Chiles)
3 Vine Tomatoes
1 Large Potato
6 Green Cardamom Pods
4 Dried Red Chiles (I used chile de arbol)
2 Bay Leaves
1 cup and 8 tablespoons Water, Divided (1 cup, 5 tablespoons, & 3 tablespoons)
3 tablespoons Vegan Butter (such as Earth Balance)
3 tablespoons Mustard Oil
2 tablespoons Vegetable Oil, plus several additional cups for frying (amount pending size of pot you will be using)
2 tablespoons Cumin Seeds, Divided (1 tablespoon & 1 tablespoon)
3 teaspoons Salt, Divided (1 teaspoon & 2 teaspoons)
2 teaspoons Sugar, Divided (1 teaspoon & 1 teaspoon)
1 teaspoon Ginger, Fresh (microplaned or paste)
1 teaspoon Cinnamon (I used Ceylon)
1 teaspoon Coriander
1 teaspoon Turmeric
1 teaspoon Asafoetida, Divided (1/2 teaspoon & 1/2 teaspoon)
1/2 teaspoon Red Chile Powder

Directions

First prepare the fried lentils. Place lentils in a blender in small batches with 5 tablespoons of water, 1 teaspoon sugar, 1 teaspoon salt, 1 tablespoon cumin, 1/2 teaspoon asafoetida, and 2 diced green chiles. Blend until you have a lightly chunky paste.
Heat a small pot or wok over medium high heat. Add 2 tablespoons vegetable oil and add lentil mixture. Actively stir until lentil mixture begins to become doughy (5 to 7 minutes). Remove from heat.
Place lentil mixture in a square container or on a plate and flatten until about 1/2 inch thick. Place in fridge and allow to cool for at least 10 minutes.
Heat up a medium sized pot and pour several cups of vegetable oil in for deep frying. Bring oil up to 375F and keep at that temperature.
Get a small bowl mix 1/4 cup flour with 3 tablespoons cold water. Whisk thoroughly to form a slurry.
Remove lentils from fridge and slice into roughly 1 inch squares. Add each square to the flour water slurry then add to hot oil for deep frying in batches. Fry for 2 minutes or until golden brown. Once cooked, remove from oil and place on top of paper towels to soak up excess oil.
Prepare curry. Dice potato into 1/3 inch chunks then heat a small wok or saucepan over medium high heat. Add mustard oil to pan and saute until cooked.
Dice remaining green chiles to pan along with green cardamom pods, coriander, cinnamon, turmeric, ginger, dried red chiles, 1 teaspoon sugar, 2 teaspoons salt, 1 tablespoon sugar, red chile powder, 1/2 teaspoon asafoetida, and bay leaves. Saute for 2 minutes.
Dice tomatoes and add to pan. Saute for 2 to 5 minutes.
Add vegan butter and 1 cup of water to pan. Bring to a low simmer for 3 to 5 minutes.
Add fried lentil cakes to pan and simmer for another 5 minutes.
Remove from heat and serve while hot. Enjoy!