Cuisine: Gujrati | Course: Dals and Kadhis

Prep Time : 26-30 minutes minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy

Ingredients for Dal Dhokli Recipe

Split pigeon peas (toovar dal) soaked and drained 3/4 cup
Gram flour (besan) 2 tablespoons
Whole wheat flour (atta) 3/4 cup + for dusting
Asafoetida 1/4 teaspo pinches
Red chilli powder 3/4 teaspoon
Turmeric powder q 3/4 teaspoon
Salt to taste
Oil 1 tablespoon
Peanuts 1 1/2 tablespoons
Ghee 2 tablespoons
Mustard seeds 1 teaspoon
Cumin seeds 1/2 teaspoon
Curry leaves 7-8
Garlic chopped 1 tablespoon
Dried red chillies broken 1-2
Green chilli paste 1 tablespoon
Kokum petals 4-5
Jaggery grated 1 tablespoon
Fresh coriander sprigs to garnish

Method:

Step 1
Heat a non-stick pan. Add pigeon peas and sufficient water, cover and bring to a boil.

Step 2
Take gram flour, whole wheat flour, 2 pinches asafoetida, red chilli powder, turmeric powder, salt and some water in a bowl and knead into a soft dough. Add 1 tablespoon oil and knead again.

Step 3
Divide the dough into equal portions and shape them into balls. Dust with some flour and roll out into thin chapattis. Cut them into small squares.

Step 4
Add peanuts,¼ teaspoon turmeric powder and some water to the pigeon peas, mix, cover and cook till half done.

Step 5
Heat ghee in another non-stick pan, add mustard seeds, cumin seeds and curry leaves and let the seeds splutter. Add garlic, broken red chillies and remaining asafoetida, mix and sauté till fragrant.

Step 6
Add green chilli paste, mix and sauté for a minute.

Step 7
Add this tempering to the pigeon peas mixture and mix well. Add some water and mix well.

Step 8
Add kokum petals and jaggery and mix well.

Step 9
Add the dough squares and salt and mix well. Cook till the dough squares get cooked.

Step 10
Add coriander leaves and mix well.

Step 11
Serve hot garnished with a fresh coriander sprig.

 

Source: http://www.sanjeevkapoor.com

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