Bengali Dhokar Dalna Lentil Cake Curry

Ingredients

• 170 g split yellow peas, soaked for 20 minutes
• 1 small potato, grated
• 1 tbsp mustard oil or neutral oil
• 1/2 tsp cumin seeds
• 1 bay leaf
• 1 small onion, blended or finely diced
• 2 tomatoes, blended
• 1 tsp grated ginger
• 1/2 tsp turmeric
• 1 tsp ground coriander
• 350 ml vegetable stock
• 2 tbsp chopped cilantro
• 2 cups cooked rice, for serving

Steps

1. Drain the soaked split peas and blend them with the grated potato, a pinch of salt, and 3 tablespoons water into a coarse paste.
2. Cook the paste in a nonstick skillet over medium-low heat, stirring constantly, for 6 to 8 minutes until it forms a thick mass.
3. Press the warm lentil mixture into a lightly oiled small tray, cool for 10 minutes, then cut it into bite-sized diamonds.
4. Pan-sear the cakes in half the oil until golden on two sides, then transfer them to a plate.
5. In the same pan cook cumin and bay leaf, then onion, ginger, turmeric, coriander, tomato, and stock for 8 minutes to form a smooth gravy.
6. Return the cakes to the gravy, simmer gently for 5 minutes, and serve with cilantro and rice.

Allergen note: Contains mustard. Verify stock and spice blend labels for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.