- Heat a non-stick pan. Add pigeon peas and sufficient water, cover and bring to a boil. Add peanuts and ½ tea- spoon turmeric powder, mix, cover and cook till half done. To make dhokli¸ mix together gram flour, wheat flour, a pinch asafoetida, ½ teaspoon chilli powder, remaining tur- meric powder and salt. Add sufficient water knead into a hard dough. Add 1 tablespoon oil, knead and set aside. Divide the dough into equal portions, place on the worktop, dust with some wheat flour and roll out into thin rotis. Cut into small strips. Heat remaining oil in a non-stick pan. Add mustard seeds and let them splut- ter. Add cumin seeds, curry leaves and garlic, mix and sauté well. Add red chillies and remaining asafoetida, mix and sauté till fragrant. Add green chilli paste and remaining chilli powder, mix and sauté for a minute. Add the tempering to the dal and mix well. Add water as required, kokum petals and jaggery, mix well and simmer for a few minutes. Add dhokli strips, mix well and cook till the dhokli pieces are fully done. Serve hot garnished with coriander sprigs.
Dal dhokli
#myrecipe
By Chandana Guptha
Jan, 6th
591
Servings
4 persons
Cook Time
30 minutes
Ingredients
16
- 18
Ingredients
- Toovar dal
- Gram flour
- Wheat flour
- Hing
- Red chilli powder
- Turmeric powder
- Salt
- Peanuts
- Oil
- Mustard
- Cumin seeds
- Curry leaves
- Garlic
- Red chillies
- Green chilli paste
- Grated jaggery
- Kokum petals
- Coriander
