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Sunday, 21 February 2016

Dal Dhokli


1 cup split pigeon peas/ toor dal  soaked in water for 10 mins
3/4 cup wheat flour
1/4 cup besan/ gram flour
Salt to taste
2 tsp peanuts
3/4 tsp turmeric pdr
3/4 tsp red chilli pdr
2 pinches asafoetida/ hing
2 tblsp oil
3 tblsp desi ghee
2 dry red chillies
1/4 tsp fenugreek seeds/ methi dana
3/4 tsp mustard seeds
10 curry leaves
1 tsp grated jaggery
1 1/2 tsp crushed green chillies
1 small finely chopped onion
2 tblsp fresh coriander leaves chopped
1 lemon


  • Drain dal and pressure cook it with 2 cups of water, 1/2 tsp turmeric pdr and salt  till 3-4 whistles are given out
  • Open the lid of cooker when pressure reduces completely and mash with a hand blender
  • add peanuts and simmer. add salt,remaining turmeric pdr, 1/2 tsp chilli pdr,pinch of hing and mix well
  • Take the flours in a bowl, oil add water,chilli pdr,hing,turmeric and knead into a soft dough
  • Devide the dough into equal portions,make balls and roll into roti
  • Cut the roti into strips and keep aside
  • Heat ghee in a pan and add remaining hing,methi seeds,curry leaves and broken red chillies and saute till fragrant
  • Add cooked dal and mix,add 2 cups of water and mix again and cook on a slow flame
  • Add jaggery, remaining red chilli pdr,green chillies crushed and mix
  • Add the dough strips to the dal and simmer till the dhoklis are cooked well
  • Serve hot with ghee,chopped onion and lime juice!!!

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