Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 Chana dal, soaked and drained | 240 g | Sweet, Astringent · Cooling |
 Tomatoes, pureed smooth | 250 g | Sour, Sweet · Heating |
 Potatoes, peeled and cut into cubes | 220 g | Sweet, Astringent · Cooling |
 Cumin seeds, whole | 4 g | Pungent, Bitter · Heating |
 Fresh ginger, finely grated | 8 g | Pungent · Heating |
 Ghee, divided | 22 g | Sweet · Cooling |
 Turmeric, ground | 2 g | Bitter, Pungent, Astringent · Heating |
 Rock salt, finely ground | 4 g | Salty · Cooling |
| Water, freshly boiled | 650 g | Whole culinary ingredient |
Step-by-Step Preparation
- Bring 650 ml (about 2 3/4 cups) water to a boil in a separate kettle and hold it hot, covered, so Bengali Baked Dhokar Dalna never loses its simmer.
- For Bengali Baked Dhokar Dalna, cover the chana dal with at least three times its volume of cool water and soak for 40 minutes; drain for 2 minutes before the first heated step.
- Grind the soaked chana dal to a thick paste, cook it in part of the ghee until it leaves the pan. Maintain gentle medium heat for 3–5 minutes, stirring every 4 minutes, until the pulses crush easily against the side of the pot.
- Spread it in a shallow tray. Keep the layer loose and even, with no pooled liquid, so every portion receives the same balance.
- Bake until the edges become firm. Keep the oven at 190°C (375°F) for 20–24 minutes, checking until a thin knife slides through the largest piece without resistance.
- Simmer potato cubes in a cumin, ginger, and tomato gravy. Maintain moderate heat for 9–11 minutes, stirring every 3 minutes, until a spoon drawn across the base leaves a trail that closes slowly.
- Add the baked lentil cakes just long enough to absorb some sauce. Keep the oven at 190°C (375°F) for 20–24 minutes, checking until the pulses crush easily against the side of the pot.
- Rest Bengali Baked Dhokar Dalna for 5 minutes covered off the burner; stir once gently, check the final consistency, and serve warm without prolonged holding.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original lacto-vegetarian recipe developed for the R3 regional and practical cooking collection)
Baking gives these Bengali lentil cakes structure without deep frying Vata: serve it warm and add a little ghee if the meal feels dry. Pitta: replace part of the tomato with pumpkin and keep ginger modest. Kapha: serve fewer cakes and reduce the ghee.
USDA Nutrition Facts for Bengali Baked Dhokar Dalna
| Nutrient | Per 100g | Per Serving (1 serving (350g)) |
|---|---|---|
| Energy (Calories) | 95 kcal | 332 kcal |
| Protein | 4.3 g | 14.9 g |
| Total Carbohydrates | 13.6 g | 47.6 g |
| Dietary Fiber | 2.0 g | 7.1 g |
| Total Sugars | 0.6 g | 2.2 g |
| Total Fat | 2.6 g | 9.3 g |
| Calcium | 17.8 mg | 62.3 mg |
| Iron | 1.36 mg | 4.75 mg |
| Magnesium | 31.5 mg | 110.1 mg |
| Phosphorus | 72.1 mg | 252.3 mg |
| Potassium | 243 mg | 851 mg |
| Sodium | 115 mg | 403 mg |
| Zinc | 0.58 mg | 2.05 mg |
| Copper | 0.04 mg | 0.13 mg |
| Manganese | 0.08 mg | 0.29 mg |
| Selenium | 0.09 µg | 0.3 µg |
| Vitamin C | 5.6 mg | 19.6 mg |
| Vitamin A (RAE) | 20.9 µg | 73.1 µg |
| Vitamin E | 0.19 mg | 0.65 mg |
| Vitamin K | 1.9 µg | 6.6 µg |
| Thiamin (Vitamin B1) | 0.02 mg | 0.07 mg |
| Riboflavin (Vitamin B2) | 0.01 mg | 0.03 mg |
| Niacin (Vitamin B3) | 0.29 mg | 1.02 mg |
| Vitamin B6 | 0.06 mg | 0.22 mg |
| Folate (DFE) | 5.2 µg | 18.0 µg |
| Choline | 3.8 mg | 13.1 mg |
