Sunday, January 8, 2012

Dal Dhokali –

In Gujarati homes ‘Dal Dhokali’ is a very popular snack or a one dish meal. I am Maharashtrian and married in a Gujrati family. In Maharashtra we have similar form of Dal Dhokali, which is called ‘Varan Phala’. Little different in taste but very similar to this recipe. I will post Marathi version of Dal Dhokali sometime soon.
Ingredients –
Split pigeon pea (toor dal/arhar dal) – 3/4th cup
Whole wheat flour (atta) – 3/4th cup
Bengal gram flour (besan) – 2 tb-spoons
Garlic – 3-4 cloves, crushed
Salt to taste
Turmeric powder – 1/2 t-spoon for dal + 1/4th t-spoon for dough
Red chili powder – 1 t-spoon for dal + 1 t-spoon dough
Asafetida – 1/4th t-spoon
Oil – 1 tb-spoon for tadaka + 1 tb-spoon for dough
Mustard seeds – 1/8th t-spoon
Khada masala – 1 bay leaf, 3 cloves, 1” cinnamon
Cumin seeds powder – ½ t-spoon
Coriander seeds powder – 1 t-spoon
Jaggery to taste
Kokam petals – 3-4
Serving –
Chopped coriander leaves
Ghee for serving
Finely chopped onion
Procedure –
1. Soak toor dal in two cups of water for half an hour. Mix wheat flour, gram flour, red chili powder, turmeric powder, crushed garlic, oil and water to knead into a hard dough.
2. Boil dal in 1 ½ cup of water with turmeric powder in a pressure cooker.
3. Roll out thick rotis of the dough and cut into diamonds. Set aside.
4. Heat oil in a pan, add mustard seeds, asafetida and khada masala, sauté for a minute. Add cooked toor dal, red chili powder, coriander-cumin seeds powder, jaggery, salt and kokam petals. Add water and start boiling dal.
5. When jaggery has dissolved, add dough diamonds and allow to cook on medium flame. Stir occasionally so that dough diamonds do not stick to the bottom of the pan. Cook till dough diamonds are fully cooked.
6. Garnish dal dhokli with coriander leaves, ghee and if you like, chopped onion and serve hot.
Note:
Dal should be little watery because dough and toor dal tends to absorb more and more water. Add salt accordingly.

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