Daal Cakes

Since this recipe was technically a mistake, I obviously don’t have a photo…but they end up looking sort of like this.  Apparently a version of
 this Daal cake really is something that people make on purpose.  Who knew?  I’m thinking there’s more than one Kingfisher out there, teaching cooks all over the world to market their mistakes…
 1 cup chana daal
7 cup water
1 tsp salt
1/4 tsp cayenne
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp corriander powder
1 T grated fresh ginger
1 tsp sugar
1 T vegetable oil 
2 chopped garlic cloves
1 onion, chopped
bread crumbs
fresh herbs
2 eggs, beaten
whatever else is lying around…chopped fresh tomatoes, sesame seeds, extra veggies chopped (and sauteed) finely, cooked rice, etc.


  • Soak the chana daal in 4 cups water for 2-3 hours;  Wash and drain.
  • Boil 3 cups water and the salt in a pan.
  • Add the chana daal, cover the pan and cook over medium heat for 30 min.  Stir occasionally.
  • Add cayenne, turmeric, cumin, coriander, sugar and ginger.
  • Stir well and allow to simmer uncovered.
  • In a separate frying pan, heat the vegetable oil over low heat. 
  • Add chopped garlic and onions and saute til golden.  Add oil and garlic /onions to the daal.
  • Cook chana daal uncovered for another 5 min. until chunky/dry. 
  • Remove from heat and add the rest of the ingredients.  Add enough bread crumbs/vegetables to form a sticky but malleable paste. 
  • Form dough into blini-sized rounds (think White Castle hamburger size).  Saute (note I didn’t say fry) the cakes in 1T oil plus 1t sesame oil, turning once. 
  • Cakes are already cooked, so the saute is just to brown and crisp the outside.  Serve with yogurt/mint sauce and chutney.  Also good served atop greens or inside pita bread, falafel-style.

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