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Main Ingredients | Split piegeon pea, Whole wheat flour |
Cuisine | Gujarati |
Course | Dals and Kadhis |
Prep Time | 26-30 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Dal Dhokli
- 1 cup Split piegeon pea soaked
- 3/4 cup Whole wheat flour
- 1/4 cup Gram flour (besan)
Method
- Drain dal and pressure cook it with 2 cups water, salt and ½ tsp turmeric powder till 3-4 whistles are given out.
- Open the lid of the cooker when pressure reduces completely and mash the dal with a hand blender.
- Add peanuts and simmer. Add salt, remaining turmeric powder, ½ tsp red chilli powder and 1 pinch of asafoetida to atta and mix well.
- Add oil and enough water and knead into a stiff dough. Divide into equal portions and shape into balls.
- Heat 3 tbsps ghee in a deep non stick pan. Chop red chillies into small pieces and remove seeds.
- Add remaining asafoetida, fenugreek seeds, mustard seeds, curry leaves and red chillies to ghee and sauté till fragrant.
- Add cooked dal and mix. Add 2 cups water and mix and let it simmer.
- Add jaggery, remaining red chilli powder, green chilli paste and mix.
- Roll out the dough balls as thinly as possible and cut into diamonds.
- Add these to the dal and simmer till the dhoklis get cooked.
- Pour into individual bowls, drizzle some desi ghee, a little onion and little coriander leaves on top of each, squeeze lemon and serve hot.
Nutrition Info
Calories | 1375 |
Carbohydrates | 189.8 |
Protein | 56.3 |
Fat | 43.4 |
Other Fiber | 189.9gm |
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