5 July, 2017
For dal: 1/2 cup Toor dal (Pigeon peas), 1 teaspoon salt, 1/4 teaspoon turmeric (haldi), 2 tablespoons peanuts, 1/2 teaspoon Red chili powder, 1/2 cup tomato chopped, 1 teaspoon ginger paste, 1 tablespoon Jaggery, gur, 3 cups of water
For Seasoning (Tadka): 2 tablespoons oil, 1/4 teaspoon mustard seeds (rai), 1/4 teaspoon cumin seeds (jeera), 1/8 teaspoon asafetida (hing), 2 whole red chilies
For garnishing: 2 tablespoons cilantro finely chopped
For Dhokli: 1/2 cup whole wheat flour (Chapati atta), 1 tablespoon besan (gram flour), 1/4 teaspoon Turmeric (haldi), 1 tablespoon finely chopped green chili, 1/8 teaspoon asafetida (hing) ,1/8 teaspoon Carom seed (Ajwain), 1/2 teaspoon Salt, 1 tablespoon Oil, 1/4 cup water
For the dhoklis
- Combine all the ingredients in a bowl, whole wheat flour, besan, turmeric, green chili, asafetida, carom seeds, salt, and oil and mix it well. Add the water as needed to make firm dough, this should take about ¼ cup of water.
- Divide the dough into 2 equal parts and roll out each portion into about 7 inch in diameter. If needed use little whole wheat flour for dusting the rolling surface that will help in rolling.
- Cut each roti into about 1-1/2 inch squares and set aside.
For the dal
- Clean, wash and drain the dal. In pressure cooker add dal, salt, turmeric, and 3 cups of water. Cook over medium high heat.
- When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes.
- Turn off the heat and allow the steam to escape before opening the lid.
- Combine the cooked dal and 1 cup of hot water, whip the dal so it becomes creamy texture, you can use the hand blender to mix dal. Dal will be consistency of thick batter. Add about 3-4 cups of boiling water. Dal should be very liquidey, consistency of runny batter.
- Add peanuts, chili powder, tomatoes, ginger, and jiggery to dal, mix well and cook on a medium flame for 2-3 minutes, stirring occasionally.
- Prepare the seasoning, heat the oil in a small pan, when oil is moderately hot add the cumin seeds and mustard seeds, asafetida, and red chilies and allow them to crack.
- Add this tempering to the dal, mix well, add dhokli and cook on a low medium heat for about 15 minutes, stirring occasionally.
- Add cilantro and cook for another 2 minutes on low medium heat.
Dal will get thicker as it cools.