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About this recipe:
A typical gujrati dish and considered a meal in itself. A perfect meal for those potluck dinners and a lazy wintery sunday. Serve hot with rice, or rotis or parathas. A meal appreciated by my family. This recipe has 2 parts making the dhokli or dhokri and then the dal. Typically dhokli( dhokri) is spicy whole wheat flour rotis but then i just for adding my touch i added a packet of oats to it and it turned out pretty good as well.
50 grams of tuvar dal ( washed and soaked for an hour)
25 grams of moong dal ( washed and soaked for an hour)
1 cup of finely chopped capsicum, tomatoes, carrot
1 cup green peas
1/2 cup peanuts
1-2 green chillies finely chopped
1-2 sticks cinnamon
few cloves ( lavang)
3 tspn of grated ginger
2-3 tspn of jeera ( cumin seeds)
1 tspn of ajwain ( carum seeds)
2 tspn of tumeric powder
1 tspn of chilly powder or more as per taste
1 tspn of mustard seeds ( rai)
1-2 tspn coriander powder
1-2 tspn of garam masala powder
2 tspn of kasoori meethi
1-2 small pieces of jaggery
salt to taste
3-4 tspn of oil
a pinch of hing
coriander for garnish
Pressure cook the dals ( toovar and moong) along with peanuts, tumeric powder, cinnamon stick, cloves, salt, green chillies, grated ginger , jeera and ajwain together along with a tspn of oil
Cook for atleast 5-6 whistles as we the dals to properly mashed. Let it cool down on its own.
In a large bottomed pan heat 1-2 tspn of oil and to it add the carrots and fry till almost done and then add the capsicum, green peas and in the end add the tomatoes and continue cooking.
Now remove the lid from cooker let it continue to simmer on its own and using a whisk mash all the dals together.
To this now add the vegetables and continue to cook till it comes to a boil.
Mix all the dry masalas in water and add it to this.( Garam masala , coriander powder,chilly powder)
Add jaggery and kasoori meethi and check for salt. Add salt if necessary.
Using the recipe i have written in oats and wheat paratha roll out dough into rotis and cut it into daimond shaped dhokris. Remember not to use extra flour to roll it out.
Drop these dhokris ( dhoklis) into simmering pot of dal.
Allow to simmer for 20 mins and check if dhoklis are cooked.
In the last step add a pinch of hing ( to retain flavour) and coriander leaves .
Serve hot. See it on my blog
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