gujarati dal dhokali

August 1, 2012

250 grams tuver daal (lentils)
200 grams wheat flour
3 green chilies
3 tbsp green chili paste
50 grams peanut
25 grams cashewnut
1 tbsp turmeric
1 tbsp black mustard seeds
3-4 cloves
small piece of cinnamon stick
2 tomatoes
1 T Tamarind water from soaked fresh tamarind (or water down tamarind paste)
100 grams brown sugar
1 T Garam masala
1 tsp Ajama (ajwain)
4-5 tbsp. oil
2 T Red chili powder
asafetida and salt to taste
1/2 cup cilantro leaves
3-4 T ghee


mix flour, salt, turmeric, ajama, red chili powder. Mix well. Add oil and knead the flour to roti-like consistency.

Wash tuver dal and pressure cook it for three whistles. (or partially cook it over the stove)

Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves. When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour over dal.

Mix tamarind water, brown sugar, cashew nuts, groundnut, garam masala, and chili powder and mix well.

Add tomato, turmeric, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.

• Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves.

or prepare kachori of green peas or of any other vegetable or coconut and add in boiling curry.


from here


recipe 2

For The Dhoklis
1 cup whole wheat flour (gehun ka atta)
1 1/2 tbsp besan (bengal gram flour)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/4 tsp asafoetida (hing)
1 tbsp oil
1/4 tsp carom seeds (ajwain)
salt to taste

For The Dal
1 cup toovar (arhar) dal
2 tbsp ghee
1 tbsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
5 curry leaves (kadi patta)
2 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
1 bayleaf (tejpatta)
2 round red chillies (boriya mirch)
1/4 tsp asafoetida (hing)
5 kokum , soaked
5 tbsp jaggery (gur)
1/2 tsp turmeric powder (haldi)
1/2 tbsp lemon juice
2 green chillies slit green chillies
1/2 tsp chilli powder
1 tsp grated ginger (adrak)
2 tbsp boiled peanuts
salt to taste

For The Garnish
4 tbsp finely chopped coriander (dhania)

For the dhoklis

Combine all the ingredients in a bowl and knead into a firm dough using enough water.
Divide the dough into 5 equal portions and roll out each portion into thin chapatis [approx. 200 mm. (8”)].
Heat a non-stick tava (griddle) and gently cook each chapati till light brown spots appear on both the sides.
Cool and cut each chapati into diamond or square shapes and keep aside.

For the dal

Clean, wash and drain the dal.
Combine the dal and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid. Remove and blend it till smooth using a hand blender and keep aside.
Heat the ghee and oil in a deep kadhai, add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bayleaf, round red chillies and asafoetida, mix well and sauté on a medium flame for 1 minute.
Add the dal, 3½ cups of water, kokum, jaggery, turmeric powder, lemon juice, green chillies, chilli powder, ginger, peanuts and salt and mix well.
Bring to a boil and simmer for 10 minutes while stirring once in between. Keep aside.

How to proceed

Just before serving, boil the dal, slowly add the dhokli pieces one by one, and mix gently.
Simmer for 5 to 7 minutes, while stirring occasionally.
Serve hot garnished with coriander.

Handy tips:

Add the dhoklis one by one into the dal, otherwise they could coagulate to form one big lump.
Add more water if the dal thickens while simmering.

from here


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