Dhokaar daalnaa

Pieces of fried chana dal burfis in tomato-coconut gravy


  • 1 cup chana dal, soaked overnight
  • 2 Green Chillies
  • 1 clove garlic
  • 1/4 cup thick coconut milk
  • 1 cup tomato puree
  • 1 large onion, ground finely into a paste
  • 1 pinch asafetida
  • 1 tablespoon grated ginger
  • salt to taste
  • 3 tablespoons oil
  • salt to taste
  • 1 pinch garam masala


  1. Grind chana dal along with garlic, chillies and salt to thick paste. Oil roast the above paste till chana smell cooked.
  2. Pour paste over flat greased surface. Pat and allow to set. Cut in desired shapes.
  3. Shallow fry shapes in oil till golden brown on all sides. Keep aside.
  4. Heat oil. Fry onion paste, ginger paste and asafoetida for 2 minutes. Add tomatoe puree and salt. Fry till oil seperates.
  5. Add coconut milk, 1.5 cup water and bring to boil. Simmer for 2-3 mintues.
  6. Dip fried chana pieces. Sprinkle garam masala. Cook for a minute.
  7. Serve Dhokaar daalnaa hot along with rice.

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