PREP TIME TOTAL TIME SERVINGS | 20 - 25 minutes 30 - 45 minutes 2 portions |
Dal dhokli is one of my most favorites! And in spite of being a Gujarati, Mitul can’t stand the smell of it. Since I was really craving for it today, Mitul was left with no choice but to choose something that I don’t like eating, and that he loves, and I would make that for him for dinner. AND OF COURSE he choose fish!
So finally with a clipped nose I quickly finished cooking for him, and then enjoyed making my dinner!
It is a very simple and a quick recipe. A perfect combination of dal, roti and spices. The way it’s made, it can even be called an Indian pasta dish!
One can do justice to it only after garnishing it with at least 1 – 2 tsp of ghee and then feasting on it!
Bon appetite!
So finally with a clipped nose I quickly finished cooking for him, and then enjoyed making my dinner!
It is a very simple and a quick recipe. A perfect combination of dal, roti and spices. The way it’s made, it can even be called an Indian pasta dish!
One can do justice to it only after garnishing it with at least 1 – 2 tsp of ghee and then feasting on it!
Bon appetite!
INGREDIENTS Tur Dal Oil Mustard Seeds Fenugreek Seeds Curry Leaves Kokum Red Chilli Powder Turmeric powder Hing / Asafoetida Kala / Goda Masala Jaggery For the Dhoklis Wheat Flour Salt Ajwain Sesame Seeds Turmeric Powder Red Chilli Powder Asafoetida Oil Water | QUANTITY 3/4th cup 1.5 tbsp 1 tsp 1/2 tsp 10 - 15 4 - 5, big, black kokum 1/2 tsp, Kashmiri Red Chilli Powder 1/2 tsp 1/4 tsp 1.5 tbsp 2 tbsp 1/2 cup to taste 1/4 tsp 1/4 tsp 1/4 tsp 1/4 tsp pinch 1 tbsp to knead a roti dough |
RECIPE
In a large plate, place the flour. Add some salt, carom seeds (ajwain), sesame seeds, turmeric powder, red chili powder, asafoetida and oil. Mix it well. Then using water, knead it into a roti dough and set aside till the rest of the preparations are done.
In a large plate, place the flour. Add some salt, carom seeds (ajwain), sesame seeds, turmeric powder, red chili powder, asafoetida and oil. Mix it well. Then using water, knead it into a roti dough and set aside till the rest of the preparations are done.
Boiled and mashed dal. Keep the rest of the ingredients ready. Jaggery, red chili powder, turmeric powder, asafetida / hing, kokum, curry leaves, mustard seeds, fenugreek seeds and kala / goda masala.
In a kadai, heat oil, add the mustard seeds and the fenugreek seeds and allow them to crackle. Then add the kokum and curry leaves. Allow them to cook for 30 seconds. Then add the turmeric powder and hing, and allow it to cook for 3 – 5 seconds.
Then add the mashed dal to the tadka, adjust the consistency by adding the required amount of water. Keep the dal slightly watery, after the dhoklis are added to it and boiled, it does become thicker. Then add the red chili powder and kala / goda masala to the dal and stir well.
Add the jaggery and salt to the dal and stir well. Turn the gas on a medium flame and allow the dal to boil.
In the meanwhile, divide the kneaded dough into two halves. Using a little flour, roll the dough into a thin roti, about 2 – 3 mm thick. Not thicker than that.
With a knife or a pizza cutter, cut the roti length wise into strips, about 2’’ wide. Then turn the board around and cut the roti horizontally, again 2’’ wide, so that you get squares of that size. You can even cut the roti with the ridged cutter (used for karanjis) to give it a fancy look.
By the time the rotis are rolled out and cut, the dal should have started boiling. Drop the dhoklis into the dal, separating them while doing so, and stir well. Allow them to cook for 5 – 10 minutes on a high flame.
Once the dhoklis are cooked, if the dal seems a little thicker, adjust the consistency by adding some water to it.
Serve garnished with a spoonful of ghee.
Serve garnished with a spoonful of ghee.
MY NOTES
Kala Masala is a typical Maharashtrian masala, which has a very different taste and flavor as compared to Garam Masala. Since the spices used to make this masala are pretty different from that of Garam Masala, or any other masala, there is really no close substitute to it. So if this masala isn't available to you, you can substitute it with you favorite masala, and hopefully that does the trick.