Try this tasty and protein rich Gujarati side dish made of toor dal, wheat flour and peanuts. It can be had with rice or rotti .
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 2 to 3 people
INGREDIENTS:
FOR DAL:
Toor Dal - 1/2 cup
Water - 1 1/2 cup
Peanuts- 2 tablespoon
Oil - 1 teaspoon
Ghee - 1 tablespoon
Mustard - 1 teaspoon
Cumin seeds - 1 teaspoon
Dry red chilli - 2 no.s
Curry leaves - a few
Tomatoes - 1 no. finely chopped
Ginger garlic paste - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Kashmiri chilli powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Jaggery - a small piece
Lemon juice - 1 tablespoon
Salt - as required
Asafoetida powder - as required
FOR DHOKLI:
Whole wheat flour - 1/2 cup
Turmeric powder - 1/4 teaspoon
Redchilli powder - 1/4 teaspoon
Ajwain/carom seeds - 1/2 teaspoon
Oil - 2 teaspoon
Water - as required
Salt - a pinch
METHOD:
1. In a pressure cooker, wash toor dal and add 1 1/2 cup of water and 1 teaspoon of oil . In a small cup, add 2 table spoon of peanuts and place it inside.
2. Cover the lid and cook in high flame for 1 whistle. Then keep the flame in medium flame, and cook for five whistles. Wait till the pressure settles. Open the lid. keep the peanuts aside. Mash the toor dal well .
3. In a bowl, take 1/2 cup wheat flour. Add oil, salt, turmeric powder, red chilli powder, ajwain seeds. Add required water, and make a dough, as like chappathi dough.
4. Take a ball sized dough. Flatten them in to slightly thicker rotti. Do not make it very thin.
5. Cut them in to diamond shapes. Keep it aside.
6. In a pan, add 1 tablespoon of ghee . Add mustard, cumin seeds, dry red chilli and curry leaves.
7. Now add ginger garlic paste.
8. Now add chopped tomatoes and cook till the tomatoes gets mushy. Add , cooked toor dal and add 1 1/2 cup of water.
9. Now add turmeric powder, kashmiri red chilli powder, coriander powder, cumin powder and garam masala. Combine well and cook for 1 to 2 minutes till the raw smell of masala is gone.
10. Now also add cooked peanuts , required salt, jaggery and lemon juice.
11. Now add diamond shaped dhoklis which you prepared in step 5. Mix gently and cook for 10 to 12 minutes, till the dhoklis are cooked well. After you add dhoklis, the dal may get thicker. Add water whenever required.
12. Once dhoklis are cooked, switch off the stove. Add coriander leaves and sprinkle some asafoetida powder.. Serve with white rice or rotti.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Serves: 2 to 3 people
INGREDIENTS:
FOR DAL:
Toor Dal - 1/2 cup
Water - 1 1/2 cup
Peanuts- 2 tablespoon
Oil - 1 teaspoon
Ghee - 1 tablespoon
Mustard - 1 teaspoon
Cumin seeds - 1 teaspoon
Dry red chilli - 2 no.s
Curry leaves - a few
Tomatoes - 1 no. finely chopped
Ginger garlic paste - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Kashmiri chilli powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Garam masala - 1/2 teaspoon
Jaggery - a small piece
Lemon juice - 1 tablespoon
Salt - as required
Asafoetida powder - as required
FOR DHOKLI:
Whole wheat flour - 1/2 cup
Turmeric powder - 1/4 teaspoon
Redchilli powder - 1/4 teaspoon
Ajwain/carom seeds - 1/2 teaspoon
Oil - 2 teaspoon
Water - as required
Salt - a pinch
METHOD:
1. In a pressure cooker, wash toor dal and add 1 1/2 cup of water and 1 teaspoon of oil . In a small cup, add 2 table spoon of peanuts and place it inside.
2. Cover the lid and cook in high flame for 1 whistle. Then keep the flame in medium flame, and cook for five whistles. Wait till the pressure settles. Open the lid. keep the peanuts aside. Mash the toor dal well .
3. In a bowl, take 1/2 cup wheat flour. Add oil, salt, turmeric powder, red chilli powder, ajwain seeds. Add required water, and make a dough, as like chappathi dough.
4. Take a ball sized dough. Flatten them in to slightly thicker rotti. Do not make it very thin.
5. Cut them in to diamond shapes. Keep it aside.
6. In a pan, add 1 tablespoon of ghee . Add mustard, cumin seeds, dry red chilli and curry leaves.
7. Now add ginger garlic paste.
8. Now add chopped tomatoes and cook till the tomatoes gets mushy. Add , cooked toor dal and add 1 1/2 cup of water.
9. Now add turmeric powder, kashmiri red chilli powder, coriander powder, cumin powder and garam masala. Combine well and cook for 1 to 2 minutes till the raw smell of masala is gone.
10. Now also add cooked peanuts , required salt, jaggery and lemon juice.
11. Now add diamond shaped dhoklis which you prepared in step 5. Mix gently and cook for 10 to 12 minutes, till the dhoklis are cooked well. After you add dhoklis, the dal may get thicker. Add water whenever required.
12. Once dhoklis are cooked, switch off the stove. Add coriander leaves and sprinkle some asafoetida powder.. Serve with white rice or rotti.
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