Wednesday, June 2, 2010
Daal Dhokli - A Gujarati Dish
3/4th Cup Whole Wheat Flour + Some for Dusting
Salt to Taste
1 Teaspoon Oil
½ Teaspoon Chili Powder
1/8th Teaspoon Turmeric Powder
Water to Knead Flour
½ Cup Toor Daal
4 Cups Water
Salt to Taste
3 Green Chilies Slit
1 Teaspoon Ginger, Grated
2 Tablespoon Peanuts
2 Kharek (Dried Dates), Optional,
½ Teaspoon Jaggery (or to taste)
½ Teaspoon Turmeric Powder
1/8th Teaspoon Methi (Fenugreek Seeds)
2 Bay Leaves
2 Teaspoon Ghee or Unsalted Butter
1 Teaspoon Mustard Seeds
½ Teaspoon Cumin Seeds
2 Whole Red Chilies, Broken Into Small Pieces
1 ½ inch Stick Cinnamon, optional
2 Cloves (Lavang), Optional
½ Teaspoon Asafoetida
½ Teaspoon Red Chili Powder
2 Teaspoon Cilantro (Coriander), Chopped
2 Teaspoon Freshly Grated (or Frozen) Coconut
Combine and mix the dry ingredients first. Now add the oil and mix well. Knead dough using water. Cover and set aside for 15 minutes.
Pressure cook the daal with 2 cups of water. Once the daal is cooked, churn it with the help of a hand mixer. Now add the remaining 2 cups of water, and all the ingredient required to make daal. Cook it at medium temperature.
While the daal is getting cooked, divide the dough in 2 equal portions. Dust some flour on a flat surface and roll out the dough to 6-7inches diameter circles. With the help of a cookie cutter, cut the rolled dough into 2-3 inches long pieces. Arrange these pieces in one layer, so that they don’t stick to each other. Cover and set aside.
Once the daal starts boiling, turn the heat to medium high or high and drop a few pieces the dhoklis to the daal. Stir once, making sure that the dhoklis are not sticking to each other or to the bottom of the pan, then add some more dhoklis. Stir and repeat the same process to get all the dhoklis in the daal. Keep stiffing at regular intervals. Make sure not to break dhoklis while stirring. After 15-20 minutes, take out a dhokli, and press to see if it is done. If it feels very sticky, put it back in the pan and let it cook for some more time. Switch off the stove once the dhoklis are cooked thoroughly.
Heat ghee in a kadai or a pan. Once it is hot, add the mustard seeds. Once the seeds stop crackling, lower the flame, and add the cumin seeds, asafetida, cinnamon, cloves, and dried red chilies. Once the cumin seeds start turning brown, turn off the gas and add the red chili powder. Pour the tempering to the cooked daal and cover immediately.
Take out the hot daal dhokli in a bowl; pour ½ teaspoon ghee, garnish with the coconut and coriander and serve hot.
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