Moong Fulkopir Dhoka is a classic Bengali dish of soft lentil dumplings or "dhokas" simmered in a warmly spiced cauliflower and potato curry. The dhokas, made from a smooth blend of moong dal, chana dal, and cashews, are fried until golden and crisp before being dunked in the rich, coconut-laced gravy. This recipe requires multiple steps but the end result is well worth the effort - a deeply satisfying vegetarian curry, full of contrasting textures and balanced flavours.
Sunrise tip: For an even more tender texture, soak the moong dal, chana dal, and cashews for 4-6 hours, or overnight if possible, before grinding them. The longer soak allows the lentils and nuts to blend into an especially smooth, creamy paste.
Time: 15 minutes + 1 hour soaking time
Rinse the moong dal and chana dal thoroughly until the water runs clear. Place in a bowl, add the cashews, and cover with water. Let soak for at least 1 hour, or up to 6 hours if possible. Once soaked, drain the lentils and nuts, then grind into a thick, smooth paste, adding a splash of water as needed.
Time: 10 minutes
Heat 2 tbsp mustard oil in a large pan until simmering. Add the Sunrise Hing and ginger paste; fry for 30 seconds until fragrant. Add the Sunrise Jeera and let them sizzle for a few seconds. Tip in the chopped cauliflower and stir-fry for 2 minutes with a pinch of salt and the turmeric. Add the sugar, Sunrise Garam Masala, and Sunrise Jeera Powder. Stir well, then pour in a splash of water, followed by the ground lentil paste. Mix thoroughly, adding another splash of water to loosen the mixture. Continue frying, stirring often, until most of the water has evaporated and the mixture thickens, about 5 minutes. Remove from the heat and let cool slightly.
Time: 15 minutes
Once the cauliflower mixture has cooled enough to handle, use your hands to shape it into small oval-shaped dumplings or "dhokas". Heat 2 tbsp fresh mustard oil in the same pan. When hot, gently slide in the dhokas and fry them, turning carefully, until golden and crisp on all sides, about 2 minutes per side. Use a slotted spoon to remove the dhokas to a plate.
Time: 10 minutes
To the same pan, add 1 tbsp more mustard oil along with a pinch of salt. Add the diced potatoes and fry over medium heat until they start to brown, about 4 minutes. Stir in the Sunrise Jeera seeds, Sunrise Kali Mirch, Sunrise Hing, and ginger paste. Sauté until fragrant, splashing in a little water to prevent sticking. Add the green chillies, red chillies, and bay leaf.
Time: 15 minutes
Stir the tomato paste and coconut paste or milk into the pan. Add the Sunrise Haldi Powder, Sunrise Jeera Powder, Sunrise Kashmiri Mirch Powder, Sunrise Lal Mirch Powder, salt, and sugar. Pour in 1 cup water and stir well. Bring to a simmer, cover, and cook until the oil starts to separate around the edges of the pan and the curry thickens slightly, about 10 minutes.
Time: 5 minutes
Gently nestle the fried dhokas into the simmering curry. Spoon the curry over them and let them warm through for 2-3 minutes to soak in the flavours. Drizzle the ghee over the top and sprinkle with Sunrise Garam Masala Powder. Remove from the heat.
Transfer the hot curry to a serving dish. Scatter fresh grated coconut and chopped coriander leaves over the top. Serve immediately with steamed white rice.
Side Dish: Steamed white rice