GUJRATI CUISINE..

DAL DHOKLI

Ingredients

3/4 cup split pigeon peas(toovar dal), soaked and drained

2 tablespoon gram flour(besan)

3/4 cup whole wheat flour (atta) + for dusting

2 pinches asafoetida ( HING)

   3/4 teaspoon red chilli powder

3/4 teaspoon turmeric powder

Salt to taste

1 and half tablespoon peanuts

2 tablespoon Oil

1 teaspoon mustuard seeds

1/2 teaspoon cumin seeds

7-8 curry leaves

1 tablespoon chopped garlic

1-2 dried red chillies, broken

1 tablespoon green chilli paste

4-5 kokum petals

1 tablespoon grated jaggery (GUR)

Few Fresh coriander springs for granishing.

COOKING METHOD

1. Heat a non-stick pan. Add pigeon peas and sufficient water, cover and bring to boil.Add peanuts and 1/2 teaspoon turmeric powder, mix, cover and cook till half done.

2. To make dhokli, mix together gram flour, wheat flour, a pinch asafoetida, 1/2 teaspoon chilli powder, remaining turmeric powder and salt. Add sufficient water knead into a hard dough.Add 1 tablespoon oil, knead and set aside.

3.Divide the dough into equal portions,place on the worktop, dust with some wheat flour and roll out into thin rotis. Cut into small strips.

4. Heat remaining oil in a non-stick pan. Add mustard seeds and let them splutter. Add cumin seeds,curry  leaves and garlic , mix and saute well.

5. Add red chillies and remaining asafoetida, mix and saute till fragrant. Add green chilli paste and remaining chilli powder, mix and saute for a minute.

6. Add the tempering to the dal and mix well . Add  water as required, kokum petals and jaggery , mix well and simmer for few minutes.

7. Add dhokli strips , mix well and cook till the dhokli pieces are fully done.

8. Serve hot and garnish with corianderSprings..