Sikkim Palpali Dhokha Lentil Cake Simmered Curry Nepali

Ingredients

• For the dhokha (lentil cakes):
• 1 cup yellow split peas (chana dal) — soaked 2 hours and drained
• 1/2 tsp turmeric, 1/2 tsp cumin, 1 tsp ginger paste, 1 green chilli chopped, salt
• Oil for greasing
• For the curry:
• 1 medium onion — finely chopped
• 2 tomatoes — finely chopped
• 1 tbsp ginger-garlic paste
• 2 tbsp oil
• 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp red chilli powder
• 1/2 tsp garam masala, salt, 1 cup water
• Fresh coriander to garnish

Method

1. Make the dhokha: grind soaked chana dal with ginger paste, green chilli, turmeric, cumin and salt using minimal water to a coarse thick paste.
2. The paste should hold its shape when pressed.
3. Grease a flat plate or baking tray. Spread the dal paste 1.5 cm thick.
4. Steam for 18 to 20 minutes until completely set and cooked through. Cool. Cut into 4 cm squares.
5. Optionally shallow-fry the dhokha squares in a little oil for 2 minutes per side until golden — this is optional but adds texture.
6. Make the curry: heat 2 tbsp oil. Add onion — cook 8 minutes until golden.
7. Add ginger-garlic paste — 2 minutes. Add tomatoes — 8 minutes until oil separates.
8. Add spices. Cook 2 minutes. Add 1 cup water. Simmer 5 minutes.
9. Add dhokha squares to the curry. Simmer gently 8 minutes — the squares absorb the curry.
10. Add garam masala. Garnish with coriander. Serve with rice.