I have always liked Gujarati Food.The amazing variety and the amazing taste-slightly sweet.... YUMMY! My first taste of this wonderful food was in school, sharing a lunch box. My parents also love Gujju food and so frequenting the restaurants in Mumbai happened a lot. My Favourite joints are "Maharaja" in Chembur and "Rajdhani" near Crawford market (though I have not gone here for a year and more :( ..
Oh the taste of Undhiya! ummmmmm.... !!!
Though I have often eaten Gujarati food, I had never seriously attempted cooking it, so when I came across 'Jihva' and the ingredient this time was Flour... my mind sprang to Daal-Dhokli.. why not use a combination of Flour and lentil....? Oh there are lots of ways of using flour (I thought of many recipes later)and a variety of flour to choose from, but my mind had already latched on to Daal Dhokli :)
So I just went ahead and made it... Hey, I still have loads of time to make all the other things that came to my mind!!
For the Daal:
The portions are small (for 2 people)
¼ cup Tuvar daal
1 green chilly (slit lengthwise)
4-5 Curry leaves
¼ sp Turmeric
Dash of asafetida
¼ sp Tamarind paste
½ sp jaggery powder
¼ sp garam masala
8-10 nos. Peanuts
Salt to taste
½Tomato chopped
1 tsp.Oil / Ghee
A little less than ¼ sp red chilly powder (optional)
For the Dhokli:
¼ cup wheat flour
3 pinches Turmeric
3 Pinches Red chilly powder
Salt
Little Ajwain
Oil
Water
Prepare a dough by mixing all ingredients for the dhokli, similar to roti dough. Keep aside for a while.
Cook Tuvar daal in a pressure cooker (3 whistles).
Heat Ghee, add mustard seeds. Once the seeds crackle, add asafetida, turmeric, green chilly & curry leaves.
Add daal, water & mix well. Add the tomato pieces, peanuts. Add tamarind paste, jaggery, salt, bring to a boil, add Garam masala, red chilly powder and bring to a boil.
Roll out the dough like a roti, cut diamond/ square shape pieces and add to the daal. Boil for 10 mins.
Serve hot. DaalDhokli can be enjoyed as it is, or with rice.
Oh the taste of Undhiya! ummmmmm.... !!!
Though I have often eaten Gujarati food, I had never seriously attempted cooking it, so when I came across 'Jihva' and the ingredient this time was Flour... my mind sprang to Daal-Dhokli.. why not use a combination of Flour and lentil....? Oh there are lots of ways of using flour (I thought of many recipes later)and a variety of flour to choose from, but my mind had already latched on to Daal Dhokli :)
So I just went ahead and made it... Hey, I still have loads of time to make all the other things that came to my mind!!
For the Daal:
The portions are small (for 2 people)
¼ cup Tuvar daal
1 green chilly (slit lengthwise)
4-5 Curry leaves
¼ sp Turmeric
Dash of asafetida
¼ sp Tamarind paste
½ sp jaggery powder
¼ sp garam masala
8-10 nos. Peanuts
Salt to taste
½Tomato chopped
1 tsp.Oil / Ghee
A little less than ¼ sp red chilly powder (optional)
For the Dhokli:
¼ cup wheat flour
3 pinches Turmeric
3 Pinches Red chilly powder
Salt
Little Ajwain
Oil
Water
Prepare a dough by mixing all ingredients for the dhokli, similar to roti dough. Keep aside for a while.
Cook Tuvar daal in a pressure cooker (3 whistles).
Heat Ghee, add mustard seeds. Once the seeds crackle, add asafetida, turmeric, green chilly & curry leaves.
Add daal, water & mix well. Add the tomato pieces, peanuts. Add tamarind paste, jaggery, salt, bring to a boil, add Garam masala, red chilly powder and bring to a boil.
Roll out the dough like a roti, cut diamond/ square shape pieces and add to the daal. Boil for 10 mins.
Serve hot. DaalDhokli can be enjoyed as it is, or with rice.
Great recipe... looks nice.. simple too.
ReplyDeleteIt is :)
ReplyDeleteI have few questions about ur DaalDhokli...
ReplyDeleteU start with ,cooking the 1/4 cup tuvar daal in the pressure cooker with how much water?
And after cooking the daal do we roll out the dough like a roti, cut diamond/ square shape pieces and add to the daal without cooking the dough??
Sorry im confused here but the picture of ur DaalDhokli looks delicious and I would love to try it.
Hi Tummy Party,
ReplyDeleteThe ratio of Daal : water is 1:2
The dough should be like one made for Roti , roll it, cut it and add it as it is to the boiling daal. The dough cooks in the boiling daal and will not taste raw.
Hope I have answered the query. Do let me know if u have any other queries :)
hie!
ReplyDeleteEverywhere I look in the blogging world, I come accross this Daal dhokli...which in delhi is also referred to as 'arhar daal ke farre'. We in Rajasthan also make Daal dhokli though we use a different daal, also we shape it in a diffrent manner too.