Dal Dhokli

Dal

Ingredients:

• TOOR DAL 1 CUP
• WATER 3 CUPS
• TURMERIC POWDER 1/4 TSP
• SALT TO TASTE
• PEANUTS 2 TBSP
• GHEE 2 TBSP
• CUMIN SEEDS 1/2 TSP
• MUSTARD SEEDS 1/2 TSP
• CLOVES 3-4 NOS.
• CINNAMON 1/2 INCH
• RED CHILLI 2 NOS.
• FENUGREEK SEEDS 1/2 TSP
• ASAFOETIDA 1/2 TSP
• CURRY LEAVES 8-10 NOS.
• TOMATO 1 NO. (CHOPPED)
• GINGER CHILLI PASTE 1 TBSP
• SALT TO TASTE
• TURMERIC POWDER 1/2 TSP
• KASHMIRI RED CHILLI POWDER 1/2 TSP
• HOT WATER AS REQUIRED
• JAGGERY 1 TBSP
• TAMARIND PULP 1 TBSP

Method:

1. Wash the toor dal well & soak it in fresh water for 30 minutes to an hour.
2. Once soaked, discard the water & add the dal into a pressure cooker & add water, turmeric powder & salt.
3. Place a steel bowl over the dal in the cooker & add the peanuts into the bowl, put the cooker’s lid on & cook the dal over medium high flame for 2-3 whistles, then switch off the flame & let the cooker de-pressurize.
4. Once de-pressurized open the lid, remove the peanuts & set them aside, then blend the dal using a blender, your boiled toor dal is ready.
5. Now to temper the dal set a deep pan or a stock pot over high flame & once it gets hot add in the ghee & let the ghee heat as well.
6. Once the ghee gets hot add the cumin seeds, mustard seeds, cloves, cinnamon, red chillies, fenugreek seeds, asafoetida, curry leaves, tomato, ginger chilli paste & salt to taste, stir & cook over high flame until the tomatoes get slightly mushy.
7. Further add turmeric powder & kashmiri red chilli powder, stir quickly & add the boiled dal, stir well & add hot water to adjust the consistency of the dal, make sure to keep the dal a little watery at this stage as its going to simmer for a while you will be making the dhoklis.
8. Add the boiled peanuts, jaggery & tamarind pulp, stir well & set the flame to medium low, let the dal simmer until you prepare the dhoklis.

Dhokli

Ingredients:

• WHEAT FLOUR 1 CUP
• GRAM FLOUR 1 TBSP
• SALT A PINCH
• ASAFOETIDA A PINCH
• CAROM SEEDS 1/2 TSP (CRUSHED)
• TURMERIC POWDER 1/2 TSP
• KASHMIRI RED CHILLI POWDER 1/2 TSP
• OIL 2 TSP
• WATER AS REQUIRED

Method:

In a large bowl add all the dry ingredients along with the oil & mix everything well.

Further add water as required to make a semi-soft dough, the dough should be of the same stiffness as a puri/chapati dough.

Once you have kneaded the dough, cover it with a damp cloth for 10-15 minutes.

Divide the dough into 2 portions once rested, coat one portion with dry flour & roll it into a large chapati, it shouldn’t be too thick or too thin.

Further cut the chapati into squares, diamonds or strips using a pizza cutter or a knife, I have cut them into diamonds.

Cut the second portion similarly & your dhoklis will be ready to be added into the dal.

Final cooking

Ingredients:

• TAMARIND PULP 1 TBSP
• JAGGERY 1 TBSP
• FRESH CORIANDER AS REQUIRED (CHOPPED)

Method:

1. Check the dal that has been simmering, taste & adjust accordingly, I added a tablespoon of both tamarind pulp & jaggery, stir well & bring the dal to a boil before adding the dhoklis or else the dhoklis will stick to each other when you add them in the dal.
2. Once the dal comes to a boil, add the all the cut dhoklis carefully & then gently stir them into the dal.
3. Cover the pan with a lid & cook over medium low flame for 10 minutes.
4. Once cooked, remove the lid, you will see that the dal has thickened up a bit & the dhoklis will have fluffed up.
5. Add some freshly chopped coriander & stir well.
6. Your dal dhokli is ready, add ghee & lemon juice over the dal while serving along with crispy papads.