Daal Dhokri |
Serves: 3-4 persons
Preparation time: 15 minutes
Cook time: 40-45 minutes
Ingredients
For Daal
1 cup toor daal
1 tbsp oil
1 tbsp ghee
1/2 tsp mustard seeds
1 bay leaf
2-4 cloves
2 cinnamon pieces, 1" long
1" ginger, minced or grated
2-3 green chillies
2-3 green chillies
1 sprig curry leaves
1/2 tomato
5-6 tbsp jaggery
2 tbsp lemon juice
2-3 tbsp peanuts, raw (optional)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt, to taste
1/2 tomato
5-6 tbsp jaggery
2 tbsp lemon juice
2-3 tbsp peanuts, raw (optional)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt, to taste
For Dhokri
1 cup whole wheat flour
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/4 tsp asafoetida powder
1 tbsp canola oil
salt to taste
For garnish
1 small onion, finely chopped
1-2 small potatoes, boiled, peeled and chopped (optional)
1 cucumber, diced (optional)
1-2 tomatoes, diced
1/4 cup coriander leaves
Method
For Daal:
1 cup whole wheat flour
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/4 tsp asafoetida powder
1 tbsp canola oil
salt to taste
For garnish
1 small onion, finely chopped
1-2 small potatoes, boiled, peeled and chopped (optional)
1 cucumber, diced (optional)
1-2 tomatoes, diced
1/4 cup coriander leaves
Method
For Daal:
Simmering toor daal |
- Rinse the toor daal till water runs clear. Cook the daal in a pressure cooker with 2 cups water, salt, turmeric and ginger. It took about 3 whistles in my cooker, but time taken may vary. Once cooled, blend the daal in a blender.
- In a large sauce pan, heat the ghee & oil. Once hot, add mustard seeds and let it sputter. Add curry leaves, cloves, cinnamon, bay leaf, green chillies and asafoetida. Add blended daal and mix well. Add about 3 cups of water, jaggery, chilli powder, peanuts, tomato and salt.
- Bring the daal to a boil and simmer for 15-20 minutes while stirring occasionally. Add lemon juice just before adding the dhokri.
Diamond shaped dhokri pieces, ready for the daal pot |
- In a large bowl, knead wheat flour into a firm dough using warm water and 1tbsp oil. Add turmeric powder, red chilli powder into the dough. Set the dough aside for 10-15 minutes.
- Divide the dough into 5-6 golf ball sized portions. Roll each dough ball into large thin chapatis. I rolled the rotis to about 8-10" in diameter, since I have a large rolling board.
- Once rolled, cut roti into diamond or square shapes using a knife or a pizza cutter.
- Meanwhile, bring the daal to a boil, and add the roti pieces one by one (to prevent any lumps). Continue to roll the remaining dough balls, cut into small pieces and add to the boiling daal.
- Cook the dhokri in daal for 10 minutes or till the dhokri is completely cooked.
To serve:
- Serve hot daal dhokri in a deep bowl. Garnish with the chopped onions, potatoes, tomatoes, onion and coriander leaves.
- You could add a drop or two of ghee for added taste. Its purely optional, though.
Hetal from Houston
this is my fav.. looks very very yummy
ReplyDeleteThanks! :) Do you make it the same way?
ReplyDeleteSuch an interesting and healthy recipe. A must try.
ReplyDeleteTried your recipe last night..came out very well. Had Dal dhokri after so many years. Thanks for sharing :)
ReplyDelete