dal-dokhli recipe by master chef sanjeev kapoor
DESCRIPTION
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• Description• Ingredients• Method• Chef’s tip• Nutrition facts• Book• Similar recipes with links
Dal Dhokli
Description
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Tur dal tempered and served with savoury dumplings- a Gujarati delight.
Cooking Time: 30 - 40minutes
Servings: 4
Preparation Time: 15 - 20 minutes Category: Vegetarian
Ingredientswww.sanjeevkapoor.com
Split pigeon pea (toor dal/arhar dal) 3/4 cupWhole wheat flour (atta) 3/4 cupGram flour (besan) 2 tablespoonsSalt to tasteTurmeric powder 3/4 teaspoonRed chilli powder 3/4 teaspoonAsafoetida 2 pinchesOil 1/2 tablespoonRaw peanuts 1 1/2 tablespoonsPure ghee 1 tablespoonMustard seeds 1/4 teaspoonCumin seeds 1/2 teaspoonGarlic,chopped 4 clovesCurry leaves 4-5Kokum petals 3Jaggery (gur),grated 1 1/2 teaspoonsFresh coriander leaves,chopped 2 tablespoons
Method
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Soak toovar dal in two cups of water for half an hour. Mix whole-wheat flour and gram flour. Add salt, one-fourth teaspoon turmeric powder, red chilli powder, a pinch of asafoetida, oil and sufficient water to knead into a hard dough.
Boil the dal with one and a half cups of water. Add peanuts and remaining turmeric powder to the dal when it is half done. Set aside. Roll out thin rotis of the dough and cut into diamonds. Set aside. Heat ghee in a pan, add mustard seeds, cumin seeds, remaining asafoetida, garlic and curry leaves.
Add this to the dal. Add two cups of water and kokum to the dal and when it starts boiling, add jaggery. When jaggery has dissolved, add the dough strips and allow to cook, stirring occasionally, so that the dough strips do not stick to the bottom of the vessel.
Cook till dough strips are fully cooked. Adjust salt and serve hot garnished with coriander leaves.
Recipe Books
www.sanjeevkapoor.com
Dals – Rotihttp://shop.sanjeevkapoor.com/Dal-Roti.aspx
Dakshin Delighthttp://shop.sanjeevkapoor.com/Dakshin-Delights.aspx
Cooking with Love: http://shop.sanjeevkapoor.com/cooking-with-love.aspx
• Dal Pakhtooni• Palakwali Moong• Quick Corn Curry• Jain Osaman• Dal Dhokli• Methi Palak Dal
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