Gujrati flavors on mind.....DAL DHOkLI.....

Dal dhokli is a sunday morning delight in most traditional gujarati households! a perfect combination of spiced whole wheat flour dhoklis simmered in Gujarati dal, this can be classified as a sumptuous one-dish meal, but you could also serve it with rice to make it all the more tasty and wholesome. Just remember to simmer the dhokli in dal just before serving, or else it will turn soggy.

Preparation Time: 15 mins   Cooking Time: 38 mins   Total Time: 53 mins   Makes 6 servings

Ingredients

For The Dhoklis1 cup whole wheat flour (gehun ka atta)
1 1/2 tbsp besan (bengal gram flour)
salt to taste
1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/4 tsp carom seeds (ajwain) , optional
1 tbsp oil
whole wheat flour (gehun ka atta) for rolling

For The Dal1 cup toovar (arhar) dal
salt to taste
5 kokum , soaked for 15 minutes and drained
1/2 tbsp lemon juice
5 tbsp chopped jaggery (gur)
1 tsp ginger-green chilli paste
1 tsp chilli powder
3 tbsp broken cashews
10 curry leaves (kadi patta)
1/4 tsp turmeric powder (haldi)
2 tbsp ghee
1 tbsp oil
1/4 tsp cumin seeds (jeera)
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp asafoetida (hing)
2 round red chillies (boriya mirch)
1 stick cinnamon (dalchini)
2 cloves (laung / lavang)

Other Ingredients4 tbsp chopped coriander (dhania)
1 tbsp ghee

For Servingghee

Method
For the dhoklis

1. Combine all the ingredients in a deep bowl and knead into a semi-stiff dough using enough water.
2. Cover the dough with a lid and keep aside for atleast 15 minutes.
3. Divide the dough into 5 equal portions and roll out each portion into a 200 mm. (8”) diameter thin circle using a little whole wheat flour for rolling.
4. Heat a non-stick tava (griddle) and cook each chapati lightly from both the sides.
5. Cool and cut each chapati into diamond or square shapes and keep aside.

For the dal

1. Clean, wash and drain the dal.
2. Combine the dal and 2 cups of hot water in a pressure cooker and pressure cook for 3 whistles.
3. Allow the steam to escape before opening the lid.
4. Combine the cooked dal and 1 cup of hot water in a deep non-stick pan and blend it well using a hand blender till smooth.
5. Add more 2½ cups of hot water and mix very well.
6. Place the deep non-stick pan on the flame , add the salt, kokum, lemon juice, jaggery, ginger-green chilli paste, chilli powder, cashewnuts, curry leaves and turmeric powder, mix well and cook on a medium flame for 10 to 15 minutes, while stirirng occasionally.
7. Meanwhile, for the tempering, heat the ghee and oil in a small non-stick pan, add the cumin seeds and mustard seeds and allow them to crackle.
8. When the seeds crackle, add the asafoetida, red chillies, cinnamon, cloves and sauté on a medium flame for 30 seconds.
9. Add this tempering to the dal, mix well and cook on a medium flame for 2 to 3 minutes, while sitting occasionally keep aside.

How to proceed

1. Add the dhoklis one by one into the dal, otherwise they could coagulate to form one big lump.
2. Add more water if the dal thickens while simmering.