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Dhokha
(in mustard gravy)

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Contributed by:
Anupriya Sinha
Anupriya Sinha, Housewife
Chennai

Dhokha

Ingredients

Chana daal cup (soaked and ground to paste with 2-3 green chilies and tsp jeera)
Mustard oil as required
Mustard paste (yellow mustard) 2 tbsp
Garlic paste 1 tbsp
Red chili powder as desired
Tomato 2 medium (sliced)
Panch phoran (mixture of jeera, methi, saunff, ajwain and mangraila) 1 tsp
Dried red chilli 2 nos
Salt as per taste
Turmeric powder tsp
Water 3 cup

Method of Preparation

1. Heat 1 tsp oil in a nonstick kadai and add the chana daal paste.
2. Stir the daal paste continuously, on high heat, till it becomes like a soft atta dough and
    leaves the kadai surface.
3. Grease a large plate and spread the dough on it evenly to get the desired thickness
    (normally to of an inch).
4. Smoothen out the surface with a greased spatula, cool to room temperature and cut into
    square pieces.
5. Shallow fry these pieces in a frying pan, drain and keep aside. Your Dhokhas are ready.
6. Heat a kadai, take 2 tbsp of the hot oil in it, and add panch phoran and red chilies.
7. Add the sliced tomatoes, salt and turmeric powder, and cook on low heat tomatoes soften.
8. Add garlic paste and chili powder and saute till you get the aroma.
9. Add the mustard paste, stir for a few seconds and add water.
10. Boil for a minute on high heat and then for 3 minutes on medium heat.
11. Add the dhokhas and keep boiling on medium heat for 5 minutes.
12. Now lower heat to minimum and simmer for 2-3 minutes.
13. Remove from heat and serve hot with rice.

Notes & Tips

1. Mustard usually becomes bitter while grinding in a mixer. To avoid this, you should first soak mustard seeds in water for 30 minutes, grind coarsely, let it stand for 30 minutes and then grind till fine paste. It is also advisable to add a little salt at the time of grinding.

2. This preparation can be made without mustard paste also. You may increase the amount of tomato and garlic, as per taste, to get good amount of gravy. You can even use pureed tomato instead of sliced.

3. The name "dhokha" is perhaps used because this preparation very closely resembles and imitates traditional fish curry.