Dal Dhokli | Sanjeev Kapoor Khazana
Posted On 24 August 2018 By Rashmeet Kaur Khanuja | 1010 Views 0
A very popular wholesome one-pot meal from the Gujarati cuisine DAL
¾ cup split pigeon peas (toovar dal), soaked and drained 2 tablespoons gram flour (besan) ¾ cup whole wheat flour (atta) + for dusting 2 pinches asafoetida (Hing) ¾ teaspoon red chilli powder ¾ teaspoon turmeric powder Salt to taste 1½ tablespoons peanuts 2 tablespoons oil 1 teaspoon mustard seeds ½ teaspoon cumin seeds 7-8 curry leaves 1 tablespoon chopped garlic 1-2 dried red chillies, broken 1 tablespoon green chilli paste 4-5 kokum petals 1 tablespoon grated jaggery (gur) Few fresh coriander sprigs for garnishing
1. Heat a non-stick pan. Add pigeon peas and sufficient water, cover and bring to a boil. Add peanuts and ½ teaspoon turmeric powder, mix, cover and cook till half done.
2. To make the dhokli¸ mix together gram flour, wheat flour, a pinch asafoetida, ½ teaspoon chilli powder, remaining turmeric powder and salt. Add sufficient water knead into a hard dough. Add 1 tablespoon oil, knead and set aside.
3. Divide the dough into equal portions, place on the worktop, dust with some wheat flour and roll out into thin rotis. Cut into small strips.
4. Heat remaining oil in a non-stick pan. Add mustard seeds and let them splutter. Add cumin seeds, curry leaves and garlic, mix and sauté well.
5. Add red chillies and remaining asafoetida, mix and sauté till fragrant. Add green chilli paste and remaining chilli powder, mix and sauté for a minute.
6. Add the tempering to the dal and mix well. Add water as required, kokum petals and jaggery, mix well and simmer for a few minutes.
7. Add dhokli strips, mix well and cook till the dhokli pieces are fully done.
8. Serve hot garnished with coriander sprigs.