Hi Friends,
This is a traditional Gujurati dish that I prepared for the first time, after watching the receipe in foodfood channel. The presenter had added some raw onion chpped to make it taste better. However, I do not prefer eating raw onion in dal at lunch time with plain steamed rice. So, I have skipped it. However, I would like to add these raw onion if eating the same dish as a chatpata snack item like the very famous street chats.
Ingredients
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)
Method
For the dhoklis
1.Combine all the ingredients in a bowl and knead into a firm dough using enough water.
2.Divide the dough into 5 equal portions and roll out each portion into thin chapatis [approx. 200 mm. (8”)].
3.Heat a non-stick tava (griddle) and gently cook each chapati till light brown spots appear on both the sides.
4.Cool and cut each chapati into diamond or square shapes and keep aside.
For the dal
1.Clean, wash and drain the dal.
2.Combine the dal and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles.
3.Allow the steam to escape before opening the lid. Remove and blend it till smooth using a hand blender and keep aside.
4.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.
5.Add the dal, 3½ cups of water, kokum, jaggery, turmeric powder, lemon juice, green chillies, chilli powder, ginger, peanuts and salt and mix well.
6.Bring to a boil and simmer for 10 minutes while stirring once in between. Keep aside.
How to proceed
1.Just before serving, boil the dal, slowly add the dhokli pieces one by one, and mix gently.
2.Simmer for 5 to 7 minutes, while stirring occasionally.
3.Serve hot garnished with coriander.
Handy tips:
1.Add the dhoklis one by one into the dal, otherwise they could coagulate to form one big lump.
2.Add more water if the dal thickens while simmering.
This is a traditional Gujurati dish that I prepared for the first time, after watching the receipe in foodfood channel. The presenter had added some raw onion chpped to make it taste better. However, I do not prefer eating raw onion in dal at lunch time with plain steamed rice. So, I have skipped it. However, I would like to add these raw onion if eating the same dish as a chatpata snack item like the very famous street chats.
Ingredients
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)
Method
For the dhoklis
1.Combine all the ingredients in a bowl and knead into a firm dough using enough water.
2.Divide the dough into 5 equal portions and roll out each portion into thin chapatis [approx. 200 mm. (8”)].
3.Heat a non-stick tava (griddle) and gently cook each chapati till light brown spots appear on both the sides.
4.Cool and cut each chapati into diamond or square shapes and keep aside.
For the dal
1.Clean, wash and drain the dal.
2.Combine the dal and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles.
3.Allow the steam to escape before opening the lid. Remove and blend it till smooth using a hand blender and keep aside.
4.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.
5.Add the dal, 3½ cups of water, kokum, jaggery, turmeric powder, lemon juice, green chillies, chilli powder, ginger, peanuts and salt and mix well.
6.Bring to a boil and simmer for 10 minutes while stirring once in between. Keep aside.
How to proceed
1.Just before serving, boil the dal, slowly add the dhokli pieces one by one, and mix gently.
2.Simmer for 5 to 7 minutes, while stirring occasionally.
3.Serve hot garnished with coriander.
Handy tips:
1.Add the dhoklis one by one into the dal, otherwise they could coagulate to form one big lump.
2.Add more water if the dal thickens while simmering.
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