Ingredients :-
For Dal:
3/4 cup Toor dal, rinse three times
1 tomato, cut into 4 pieces
2-3 tablespoons peanuts
1/2 cup jaggery (or to taste)
2 tablespoons coriander, chopped
2 cups water (or as needed)
Vaghar:
2 tablespoons oil
1 teaspoon mustard seeds
1/2 teaspoon cumin
1/2 teaspoon fenugreek seeds
2 cloves
1 dry red chili
1 bay leaf
1 kokum
Masala:
1/2 teaspoon asafoetida
Salt to taste
1 tablespoon chili powder
1/4 teaspoon turmeric powder
1 tablespoon coriander-cumin powder
1 teaspoon ginger paste
For Dhokli:
Combine the following and make a dough:
250 grams wheat flour
2 tablespoons oil
Salt to taste
1 tablespoon chili powder
1/4 teaspoon turmeric powder
1/2 tablespoon coriander-cumin powder
1 tablespoon coriander, finely chopped
Water as needed
Instructions:-
In a pressure cooker, mix rinsed toor dal, tomato, and water. Pressure cook until dal is softened.
In a deep pot, heat oil.
Add in all the vaghar and let it splutter.
Now add all the masala and mix.
Now slowly add cooked dal into it and keep mixing.
Add peanuts and jaggery and mix well.
Add 1 cup of water and coriander. Cook it for 5-10 mins on a medium flame.
Meanwhile, make small balls from the dough and roll them to make a thin chapati.
Cut the chapati into small pieces of square or diamond shape.
Add the pieces in the cooked dal. Add some more water if the dal is too thick. Cook for 10-12 minutes on medium flame until the dough is cooked properly.
Add some more coriander and serve hot immediately.
Tips:
The dal for Dal Dhokli should be watery. The dough will absorb the water and thicken the dal.
You can have it with thepla, pickle, or as it is.
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