Prep Time: 15 mins Cooking Time: 45 mins Serves: 4
Ingredients:
For Dal:
⅓ cup Tuvar Dal (Split Pigeon Pea)
⅓ cup Frozen Peas
3 Tomatoes Medium Size
2 Sprigs of Curry Leaves (Mitho Limdo)
1 Green Chilli Split in half
1½ tbsp Red Peanuts
2 tbsp Ginger Paste
1 tbsp Tomato Puree
2 tbsp Coriander Leaves Chopped
3 Dried Kokum (Garcinia Indica)
½ tbsp Ghee (Clarified butter)
½ tsp Oil
¼ tsp Fenugreek Seeds
½ tsp Mustard Seeds
½ tsp Cumin Seeds
¼ tsp Asafoetida
¾ tsp Turmeric Powder
½ tsp Red Chilli Powder
1¼ tsp Coriander-Cumin Powder (Dhana Jiru)
½ tsp Dal Masala Powder
1 tsp Amchur Powder (Mango Powder)
2½ tbsp Jaggery (Gōr)
Salt to taste
For Dhokli:
2 cups Gram Flour (Besan)
¼ tsp Turmeric Powder
½ tsp Red Chilli Powder
1 tsp Coriander-Cumin Powder (Dhana Jiru)
Salt to taste
Method:
Wash and soak the tuvar dal in a pressure cooker with 1½ cups of warm water for an hour.
Score the tomatoes on four sides with a sharp knife, cutting just enough to pierce through the skin. Boil the kettle, blanch the tomatoes for a minute, and then peel the skin off.
Put the skin in the soaked dal, add one tomato with the soaked dal and ¼ tsp of salt, and pressure cook for 3-4 whistles.
The remaining two tomatoes blend into a fresh tomato puree and set aside.
Meanwhile, combine the gram flour, turmeric powder, red chilli powder, and coriander-cumin powder. Slowly pour in the water, knead well until the dough is smooth and firm, and rest for 5-10 minutes.
Heat the ghee and oil in a pan with the fenugreek seeds on low-medium heat. Then add the mustard seeds, curry leaves, green chillies, peanuts, kokum, and sauté for 30 seconds.
Add the cumin seeds, asafoetida, ¼ tsp turmeric powder, ¼ tsp red chilli powder, ¼ tsp coriander-cumin powder and dal masala powder, sauté for 30 seconds.
Pour the fresh tomato puree, add the ginger paste, tomato puree, rest of the turmeric powder, red chilli powder, coriander-cumin powder, amchur powder, jaggery and salt with ¼ cup of water, mix well and bring it to a boil.
By now, the pressure cooker has cooled. With a hand blender, blend the tuvar dal to a puree and strain it into the tomato mixture. Add 2¼ cups of water and bring it to a boil.
Meanwhile, divide the dough into half, sprinkle some wheat flour and roll out evenly into a big circle about 2mm thick; use a pizza cutter wheel to cut them into small squares about 2½cm and do the same thing with the second half of the dough.
Add this to the boiling dal and let it cook for 8-10 minutes until the dhokli comes up, then simmer for 6-8 minutes until the dhokli has cooked.
Garnish with coriander leaves and serve hot with Paratha or on its own.
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