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Main Ingredients | Split pigeon peas, Whole wheat flour (atta) dough |
Cuisine | Gujarati |
Course | Dals and Kadhis |
Prep Time | 16-20 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Dal Dhokli
- 3/4 cup Split pigeon peas
- 3/4 cup Whole wheat flour (atta) dough
- 2 tablespoons Gram flour (besan)
- to taste Salt
- 3/4 teaspoon Turmeric powder
- 3/4 teaspoon Red chilli powder
- 2 pinches Asafoetida
- 1 tablespoon Oil
- 1 1/2 tablespoons Peanuts
- 3 Kokum petals
- 1 1/2 teaspoon Jaggery (gur) grated
- 1 tablespoon Ghee
- 1/2 teaspoon Mustard seeds
- 3/4 teaspoon Cumin seeds
- 2 Whole dry red chillies broken
- 6-8 Curry leaves
- 2 tablespoons Fresh coriander leaves chopped
Method
- Boil dal with one fourth teaspoon turmeric powder and salt in a Wonderchef Secura5 Pressure Cooker till completely cooked. Whisk till smooth.Transfer into a deep pan and heat.
- Take whole wheat flour in a bowl. Add gram flour, salt, one fourth teaspoon turmeric powder, half the red chilli powder, one pinch of asafoetida and oil and mix.
- Add sufficient water and knead into a stiff dough. Roll the dough into a ball, apply a little oil and roll out as thin as possible into an oval shape.
- Cut into thin strips. Add salt, remaining turmeric powder, peanuts, kokum, jaggery and the remaining red chilli powder to the dal and stir.
- Add the dough strips and let it cook on medium heat. Do not stir too much or the dough strips may break.
- Heat ghee in Wonderchef Inducta Pan, add mustard seeds, cumin seeds, broken dry red chillies, curry leaves and remaining asafoetida and add it to the dal.
- Let it simmer for five minutes. Garnish with coriander leaves and serve hot.
Nutrition Info
Calories | 2645 |
Carbohydrates | 12.4 |
Protein | 101.2 |
Fat | 79.8 |
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