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SUJATA 
My family's heritage recipe is "Dhokar Dalna" .This heirloom recipe had been passed down from generation to generation. My Grandma made this tastiest dish for us whenever we visited her. In this recipe, she cooked dal paste till it became a solid lump.Then it was set on a greased thali and cut into barfis where it was cooked in array of spices to make a flavourful dish. But before that grandma would grind dal on flat grinding stone manually. The process would take long. It was truly backbreaking work, but she did it with so much patience and passion, uncomplainingly. I cannot comprehend from where so much strength came to those hands! But now the story is different, with the presence of mixer and grinder the work has become much easier now. We follow her recipe and prepare it often specially on occasions and festivals. To get that authentic taste, we neither changed any ingredients nor the procedure. We rather like to stick to her original recipe and enjoy the dish year after year.
Fry the dhokas or the cubes till golden brown. Otherwise it will crumble or become soggy when put on hot gravy for boiling. You may cut the dhokas into any desired shapes.
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Habika Bindra
September 02, 2019 at 1:51 pm
Something different, never heard of. Will try this but can we eat this with chapati?
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