Saturday, December 13, 2014

Daal Dhokli

About this Recipe...

Daal Dhokli is a one dish Sunday lunch delight in many Gujarati households. A perfect combination of sweetness, sourness and spices. It's basically homemade whole wheat pastas floating in split pigeon lentil soup. It's considered as easy, healthy and comfortable meal to enjoy.


Ingredients

For the Daal

  • 1/2 Cup Toor daal or split pigeon peas
  • 2 Tbsp Raw peanuts
  • 1 Small tomato diced
  • 2 Tbsp Oil
  • 1 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • 1/4 tsp Fenugreek seeds
  • 1 Dried red chili break into two parts
  • 1 One inch long cinnamon stick
  • 3-4 cloves
  • 1/4 tsp Asafoetida
  • 1 tsp Turmeric powder
  • 8-10 Curry leaves
  • 1 tsp Ginger paste
  • 1 tsp Green chilli paste
  • 1/2 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1 tsp Jaggery
  • Salt as per taste
  • 3 Tbsp Tamarind pulp
  • Water as required for making the daal
  • Finely chopped cilantro for garnishing

For making Dhokli

  • 1/2 Cup Whole wheat flour+ for dusting
  • 1 Tbsp Gram flour
  • 1/2 tsp Carom seeds
  • 1/2 tsp Salt
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Red chilli powder
  • Water as required for making the dough

Directions

  1. Wash the toor daal and add it into a pressure cooker, add the raw peanuts, diced tomato and sufficient amount of water, close the lid and pressure cook it till 4-5 whistles.
  2. Now switch off the flame and let it stand idle so pressure can go away naturally.
  3. After 5-6 minutes when the pressure will go away, open the lid of the cooker and with the help of a hand blender, blend the daal to a smooth consistency.
  4. Now heat oil in a pan, add mustard seeds, cumin seeds, fenugreek seeds and allow them to splutter.
  5. Now add dried red chili, cinnamon stick, cloves, asafoetida and curry leaves, let them sizzle and add ginger-green chili paste, turmeric powder, cumin powder, coriander powder and mix everything well.
  6. Now add the daal, salt and required amount of water to the pan and let it comes to a boil. Cover the lid and cook it in medium flame.
  7. While the daal is cooking, prepare the dough for Dhokli. Take the wheat flour in a bowl, add gram flour, salt, carom seeds, turmeric powder, red chili powder and little oil and mix it. Add water as required and knead a smooth dough.
  8. Now divide the dough in equal parts, make round balls and roll them with the help of a rolling pin to a 7-8 inch diameter circle, transfer it to a plate and repeat the process for the remaining dough balls.
  9. Now take the rolled circle and keep it in the work surface and cut it into multiple small diamond shaped pieces with the help of a knife. These pieces are known as Dhokli.
  10. Now open the lid of the pan, check the daal, add tamarind pulp and jaggery,mix it well and add all the Dhokli pieces to the daal.
  11. After adding the Dhokli cook the daal in medium flame till the Dhokli gets cooked and does not taste raw. Cook it about 12-15 minutes and stir occasionally in between so it does not settle in the bottom of the pan.
  12. Turn off the flame and garnish it with chopped cilantro leaves and serve hot.

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