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| Main course | Split pigeon peas (toovar dal), Turmeric powder, Raw peanuts, Ginger-green chilli paste, Kokum petals, Jaggery, Fresh coriander leaves, Lemon juice, Onions, Sorghum flour (jowar atta), Red chilli powder, Asafoetida, Gram flour, Ghee, Cloves, Fenugreek seeds, Dried red chillies, Curry leaves, |
| Cuisine | Gujarati |
| Course | Main course vegetarian |
| Prep time | 35-40 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of cooking | Moderate |
| Others | Vegetarian |
Ingredients
- Dal
- 1 cup split pigeon peas (toovar dal), soaked for 30 minutes and drained
- ¼ teaspoon turmeric powder
- Salt to taste
- 3-4 tablespoons raw peanuts
- 2 teaspoons ginger-green chilli paste
- 4-5 kokum petals
- 2 tablespoons grated jaggery
- 2-3 tablespoons chopped fresh coriander leaves + to sprinkle
- 1 tablespoon lemon juice
- Chopped onions to sprinkle
- Jowar Dhokli
- ⅓ cup sorghum flour (jowar atta) + for dusting
- Salt to taste
- A pinch of turmeric powder
- ½ teaspoon red chilli powder
- A pinch of asafoetida (hing)
- 1 teaspoon ginger-green chilli paste
- 2 teaspoons oil
- ¼ cup gram flour (besan)
- Tempering
- 2 tablespoons ghee
- 8-10 cloves
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon fenugreek seeds
- ½ teaspoon asafoetida (hing)
- 4 dried red chillies
- 10-15 curry leaves
- ½ teaspoon Kashmiri red chilli powder
Method
- Heat a pressure cooker, add split pigeon peas, turmeric powder, salt, raw peanuts and 3 cups water and mix well. Cover with the lid and cook under pressure on medium heat till the pressure is released 3-4 times.
- Meanwhile to make jowar dhokli, heat ⅓ cup water in a deep pan. Add salt, turmeric powder, red chilli powder, asafoetida, ginger-green chilli paste and 1 teaspoon oil and mix well.
- Once the mixture comes to a boil, add sorghum flour and gram flour and mix well. Cover and cook for 2-3 minutes.
- Transfer the mixture into a parat, add remaining oil and knead well to a soft dough.
- Dust some sorghum flour on surface and roll the dough into semi thick disk. Cut into diamonds.
- Open the cooker once the pressure settles completely. Mash the dal with a masher.
- For tempering, heat ghee into a deep non-stick pan, add cloves, mustard seeds, cumin seeds and fenugreek seeds. Once the mustard seeds start to splutter, add asafoetida, dried red chillies, curry leaves and Kashmiri red chilli powder and mix well.
- Add the cooked dal and mix well. Once the mixture comes to a boil, add ginger-green chilli paste and ½ cup water and mix well.
- Add kokum petals, jaggery and mix well.
- Add prepared dhokli, cover and cook for 10-15 minutes. Switch off the heat, add coriander leaves and lemon juice and mix well.
- Transfer in a serving bowl, sprinkle chopped onions, coriander and serve hot.
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