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Main Ingredients | Split pigeon pea (toor dal/arhar dal), Oil |
Cuisine | Gujarati,Fusion |
Course | Dals and Kadhis |
Prep Time | 21-25 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Dal Dhokli - SK Khazana Recipe
- 2 cups Split pigeon pea (toor dal/arhar dal) boiled
- 2 teaspoons Oil
- 1/4 teaspoon Asafoetida
- 1 teaspoon Mustard seeds
- 1/4 teaspoon Fenugreek seeds (methi dana)
- 1 sprigs Curry leaves
- 1/4 cup Raw peanuts
- 2 medium Tomatoes chopped
- 1 teaspoon Ginger grated
- to taste Salt
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Clove powder
- 3/4 teaspoon Cinnamon powder
- 2 teaspoons Jaggery (gur)
- 1/4 cup Tamarind water
- for garnish Fresh coriander sprigs
- for garnish Cherry tomatoes
- Dough
- Whole wheat flour (atta) 1 cup + for dusting
- 1/4 cup Gram flour (besan)
- to taste Salt
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Red chilli powder
- 1/4 teaspoon Carom seeds (ajwain)
- 2 tablespoons Oil
- Stuffing
- 1/2 cup Scraped coconut fresh
- to taste Salt
- 1/2 teaspoon Sugar
- 2 teaspoons Lemon juice
- 1/4 teaspoon Red chilli powder
Method
- Take boiled split pigeon pea in a bowl and blend with a hand blender till smooth.
- Heat oil in a deep non-stick pan, add asafoetida, mustard seeds, fenugreek seeds, curry leaves and raw peanuts, mix and sauté for 1-2 minutes.
- Add tomatoes and mix well. Cover and cook till they turn soft and pulpy.
- Add ginger, mix and saute for 30 seconds. Add salt, turmeric powder, red chilli powder, clove powder, cinnamon powder and the blended pigeon peas and mix well.
- Add ½ cup water, mix well. Add jaggery, mix and cook till the jaggery dissolves.
- Add tamarind water, mix, cover and cook for a 4-5 minutes.
- Take whole wheat flour in a large bowl, add gram flour, salt, turmeric powder, red chilli powder, carom seeds, oil and sufficient water, mix well and knead to a semi-stiff dough.
- To make the stuffing, take coconut in a bowl, salt, sugar, lemon juice and red chilli powder and mix well.
- Divide the dough into 2 portions. Roll out one portion into a large disc. Trim the edges to straighten them and cut into 1 inch diamonds with a pastry cutter. . Transfer them on a plate.
- Divide the remaining dough into small portions and shape them into balls. Dust with a little flour and roll out each ball into a small disc. Place a little stuffing mixture in the centre, apply a little water on the edges, bring the two sides together and press to seal. Further gather the edges and shape into a potli.
- Slide the diamond shaped pieces and the potlis into the dal. Cover and cook for 6-8 minutes or till completely cooked.
- Transfer into a serving bowl, garnish with coriander sprig and cherry tomatoes. Serve hot.
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