INGREDIENTS
FOR DAL
– 1/2 CUP TOOR DAL , RINSED
– 1+1/2 CUP WATER
– 1 TEASPOON OIL
– 2 TABLESPOON PEANUTS
– 1 TEASPOON GHEE / CLARIFIED BUTTER
– 1 TEASPOON MUSTARD
– 1/2 TEASPOON CUMIN / JEERA
– 1 CHILLI , BROKEN
– PINCH HING / ASAFOETIDA
– FEW CURRY LEAVES
– 1 TOMATO , FINELY CHOPPED
– 1 TEASPOON GINGER GARLIC PASTE
– 1+1/2 CUP WATER
– 1/4 TEASPOON TURMERIC
– 3/4 TEASPOON KASHMIRI RED CHILLI POWDER
– 1 /4 TEASPOON CUMIN POWDER
– 1/2 TEASPOON CORIANDER POWDER
– 1/4 TEASPOON GARAM MASALA
– SMALL PIECE JAGGERY / GUD
– 3/4 TEASPOON SALT
– 1 TEASPOON LEMON JUICE
– 2 TABLESPOON CORIANDER , FINELY CHOPPED
FOR DHOKLI
– 1 CUP WHEAT FLOUR / ATTA
– 1/4 TEASPOON TURMERIC
– 1/2 TEASPOON KASHMIRI RED CHILLI POWDER
– 1/4 TEASPOON AJWAIN / CAROM SEEDS
– 1/2 TEASPOON SALT
– 2 TEASPOON OIL
– 1/2 CUP WATER
INSTRUCTIONS
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in a large kadai heat 1 tsp ghee and splutter tempering.
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further add 1 tomato, 1 tsp ginger garlic paste and saute until tomatoes turn soft and mushy.
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add in cooked dal, 1½ cup water and mix well adjusting consistency as required.
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also add ¼ tsp turmeric, ¾ tsp chilli powder, ¼ tsp cumin powder, ½ tsp coriander powder and ¼ tsp garam masala.
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combine well making sure all the spices are mixed well.
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additionally add cooked peanuts, small piece jaggery, ¾ tsp salt and 1 tsp lemon juice.
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once the dal comes to a boil, drop in dhokli pieces and give a good mix well.
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cover and boil for 10-15 minutes or until dhokli is cooked completely.
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finally, add 2 tbsp coriander and enjoy dal dhokli with hot steamed rice.