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Saturday, 24 January 2015

Dal Dhokli

Recipe : Dal Dhokli 
Shared by : Radha Iyer
Dated : 22/01/2015

A one dish meal from Gujarat.
For Dal:
1. Toor dal- 1 cup
2. Peanuts-,1/4 cup
Cook toor dal and peanuts together in a pressure cooker. When done mash dall into a smooth paste. Care should be taken not to mash up the peanuts. Alternatively they can be cooked separately.
To grind
3. Tomatoes - 4 medium sized
4. Tamarind- 1 small lemon sized ball soaked
5. Green chilli- ginger paste - 1 tbsp
6. Red chilli powder- 1 tsp
7. Dhania Jeera powder- 2 tbsp
8. Jaggery powder- 2 tbsp
9. Curry leaves - 6-8 leaves
10. Coriander leaves -2 sprigs
11. Salt - As per taste
12. Haldi powder -1/4 tsp.
For the Dhokli
1. Wheat flour - 1 cup
2. Salt- (as per taste)
3. Sambar powder 1- tsp.
4. Ajvain - I tsp crushed in the palm and added.
Knead into a smooth dough, roll and cut into square or diamond shaped pieces.
For seasoning:
Oil - 2-3 tbsp.( you can also use ghee)
1. Mustard- 1- 2 tsp
2. Jeera- 1 tsp
3. Sesame seeds- 2 tsp
4. Asafoetida- 1/4 tsp
5. Whole red chillies- 2 broken
6. Curry leaves - 5-6
For Garnishing: finely chopped coriander and a tsp. of home made ghee.
In a wok, add oil or ghee. When hot add ingredients for seasoning in the same order.
Add the ground paste and stir till the mixture releases the oil. Now add the mashed dal and peanut mixture. Add 2-3 cups of water and let the dal boil. Now add the Dhokli pieces and continue to boil till the dhoklis are well cooked.
Garnish with chopped coriander and a spoonful of ghee( optional, but recommended) and serve.
Friends , one thing about this dish is that it becomes thick as it cools. Obvious because of the Dhokli and dal. While it tastes good even if it is cold, it must be diluted and salt and spices can be added to enhance the taste while heating it. My daughter and I like it with thick thayir.

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