"Kumro r Dhokar Dalna (Pumpkin and split yellow peas cake curry)" was another one vegetable dish which has been in my "to cook" list for a long time since I came across the recipe. But the lazy me always would end up preparing normal pumpkin fry or "Kumro'r Chokka (Pumpkin potato curry)". But thanks to this festive season, I am literally pumped up no matter how far I am from my home now. So at last I made this awesome recipe last week. A cake of pumpkin and yellow peas, fried in golden, soaked in a rich aromatic gravy with the hint of ghee and garam masala. It's divine, perfectly goes well with the festive mood.
So today I am presenting you my take on "Kumro r Dhokar Dalna (Pumpkin and split yellow peas cake curry)"
Tips:
To speed up the process, you can soak the daal in warm water for about 1 hour before cooking.
After adding the the daal paste to the pan, lower the heat at lowest possible and stir it throughly otherwise it will stick to the bottom of the pan.
Kumro r Dhokar Dalna (Pumpkin and split yellow peas cake curry)
Preparation time: 20 minutes
Cooking time: 45 minutes
Servings: 3-4
Ingredients:
For Kumro r Dhoka
350 g pumpkin, grated coarsely
200 g split yellow peas/ matar daal, soaked overnight
1 tbsp grated ginger
3-4 green chilies
2 dried red chillies, soaked in warm water for at least 15 minutes
1/4th tsp asafoetida powder
1/2 tsp turmeric powder
1/2 tsp cumin powder
1/2 tsp nigella/kalonji seeds
1 tbsp sugar (modify according to your taste)
salt to taste
2 tbsp mustard oil
oil for shallow frying the dhoka
For the Dalna
150 g potato, cut in cube
75 g tomato, chopped roughly
1-2 dry red chillies
1/2 tsp whole cumin seeds
1/2 tbsp ginger, grated
2-3 green chillies, slitted
1 tbsp cumin powder
1/2 tbsp coriander powder
1/2 tsp turmeric powder
1 tbsp red chilli powder
1/2 tsp garam masala powder
1/2 tbsp ghee or clarified butter
2 1/2 tbsp mustard oil
salt to taste
sugar to taste
Recipe:
For Kumro r Dhoka
Drain the water from soaked daal and dry red chillies.
Take the soaked daal, dry red chillies, green chillies, grated ginger, cumin powder, turmeric powder, asafoetida powder, sugar and a pinch of salt and a little water in a grinder jar and grind it coarsely.
Heat 2 tbsp of mustard oil in a pan over medium high heat, when the oil starts to smoke lightly, add the nigella seeds, let it splutter.
Now add the grated pumpkin with a pinch of salt, fry over medium high heat for 5-6 minutes until the water from the pumpkin dries out, stir frequently to avoid the pumpkin sticking to the pan.
Next add the yellow split peas paste in the pan, lower the heat and mix it well to the pumpkin.
Adjust the seasoning and cook the mixture over low flame for about 5-6 minutes until all the mixture is incorporated nicely and starts to come off the pan easily.
Take out the mixture from the pan and allow it to cool a little bit for easy handling. Meanwhile grease a dish with little bit of oil.
Now spread the mixture in the greased pan. about 2-3 cm of thickness. Flatten the upper layer with a spatula.
Allow it to set in room temperature and cut it into square/ diamond shape (dhoka).
Again heat the oil in a pan over medium high heat, when the oil starts to smoke, add the dhoka in the oil and shallow fry the dhokas in all the sides till golden brown. Handle carefully as they are very delicate.
Keep aside the dhokas.
For the Dalna
Take grated ginger, cumin powder, coriander powder, red chilli powder, turmeric powder, a pinch of salt and sugar along with a little bit of water in a bowl. Mix them well. Keep the spice paste aside.
Heat 2 1/2 tbsp oil in a deep bottomed pan, when the oil starts to smoke lightly, add the cubed potatoes and a pinch of salt. Fry them until they are golden brown. Take out them from the pan and keep aside.
In the same oil add the dry red chillies and cumin seeds. When the spices begin to splutter sprinkle the asafoetida powder, fry for couple of seconds and then add the spice mix to the oil. Fry them on low heat for 4-5 minutes until all the raw smells from the spices are gone.
Now add the tomato pieces, stir it well. Lower the heat and cover the pan. Let it cook over medium low heat for about 6-7 minutes until the tomatoes are well cooked and oil starts to seep out from the sides of the pan.
Now add the fried potato pieces along with the slitted green chillies. Fry them over medium heat for 2-3 minutes.
Next add 1 cup of warm water for the gravy. Change the heat to high and cover the pan. Bring it to boil.
Turn the heat to medium high and simmer it for 5-6 minutes until the gravy is thicken as per your liking. Don't make the gravy too thick as the dhokas will absorb the gravy.
Adjust the seasoning and add the fried dhoka pieces to the gravy, stir carefully and cook for a further 4-5 minutes in low flame. This time the pan will be covered by lid.
Sprinkle the garam masala and ghee, mix it lightly. Switch off the flame. Cover the pan to let the aroma be absorbed in the gravy.
Give it 5 minutes of standing time before serving.
Serve hot with rice.
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