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Since I was raised in Gujarat, this dish is quite nostalgic for me. I genuinely wish someone would make it for me but alas.............. It is a wholesome,healthy and a balanced diet, pefect for a cold winter day. One of my gujju friend( Poori ben) did suggest you could add pasta instead of dhokli!
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Ingredients :
For Dal-
Tur dal -1 1/2 cup
Ground nuts-half cup
Tomatoes- 2,chopped
Ginger- 1/2" Chopped
Greenchillis-3, slit
Curry leaves- few
Coriander leaves-for garnishing
Coriander leaves-for garnishing
Jaggery-1 tbsp
Tamarind- 1 tbsp pulp or extract from lime size ball
Spices- 1tsp chilli powder, 1 tsp garam masala/rajwadi masala, salt
Water- 2-3cups
Tadka-1 tsp mustard seeds, 1 tsp cumin seeds, 1/4 tsp turmeric, 1/4 tsp asafoetida, 2tbsp oil
FOR DHOKLI -
Wholemeal flour/atta-1.5 cup
Besan-half cup
Spices-1tbsp coriander- cumin powder, 1tsp chilli powder, 1/8 tsp tumeric and asafoetida each, salt, 1 tsp ajwain(optional)
Oil-2 tbsp
Water for kneading
Besan-half cup
Spices-1tbsp coriander- cumin powder, 1tsp chilli powder, 1/8 tsp tumeric and asafoetida each, salt, 1 tsp ajwain(optional)
Oil-2 tbsp
Water for kneading
Method:
1.Pressure cook the turdal and ground nuts together in salt and plenty of water for upto 5-6 whistles. When cooked , mash them with a spoon or churn them.
2. Soak tamarind in 2 cups of hot water .
3. For dhokli, knead all the ingredients to form a smooth dough and keep it aside.
4. Assemble all the ingredients for dal as you are likely to forget a few ingredients.
5.Heat oil in a saucepan and add all the tadka ingredients and whent it splutters add 1 tsp chilli powder and then the cooked dal. Fry it for a minute.
6.Add salt, garam masala, tomatoes, green chillis curryleaves, ginger, jaggery and tamarind extract. If the consistncy is thick add water to make it thin. Boil the dal on medium flame.
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7.Now roll chapathis out of the dough and cook then on tava till it is half cooked (before the brown spots appear).
Cut them into diamond shape with a pizza cutter and add it to the boiling dal and cook it for 5 minutes.
Garnish it with coriander leaves and ghee (optional) and serve hot.
Wow...I have heard a lot about this dish and I remember having tried it once long back. I really want to have this when cooked by a Gujarati or someone who knows the recipe well. This recipe looks good will try it someday
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