Methi Dal Dhokli ( Know Your Dals and Pulses)

by Tarla Dalal

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Dhoklis, made with toovar dal need no introduction to those familiar with gujarati cuisine. This is a slightly modified variant of dhokli, to which i have added methi.

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Methi Dal Dhokli ( Know Your Dals and Pulses) recipe - How to make Methi Dal Dhokli ( Know Your Dals and Pulses)

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Soaking Time: 3 Hours Preparation Time: 20 mins Cooking Time: 45 mins Total Time: 2454 hours 5 minutes 4Makes 4 servings
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Ingredients

For The Dal
1/2 cup toovar (arhar) dal
1 tsp oil
1 tsp ghee
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp fenugreek seeds
10 curry leaves (kadi patta)
2 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
1 bayleaf (tejpatta)
2 small round red chillies (boriya mirch)
a pinch asafoetida
4 to 5 kokum , soaked in 1\4 cup
1 tbsp peanuts
1/4 cup chopped tomatoes
1/2 tsp turmeric powder (haldi)
1/2 lemon
4 green chillies , slit
1/2 tsp chilli powder
1 tsp grated ginger (adrak)
2 tbsp grated jaggery (gur)
salt to taste

For The Dhoklis
1 cup whole wheat flour (gehun ka atta)
3/4 cup chopped fenugreek leaves
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/4 tsp asafoetida (hing)
1 tsp oil
1/4 tsp carom seeds (ajwain)
salt to taste

For The Garnish
1/4 cup chopped coriander (dhania)

Method

For the dal

Wash and soak the dal in enough water for a 2 to 3 hours. Add 4 cups of water, and pressure cook till the dal is cooked. Keep aside.
When the dal is cooked, cool slightly and whisk till it is smooth.
Heat the ghee and oil in a deep pan and add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bayleaf, small round chillies and asafoetida and sauté for 30 seconds.
Add cooked dal , peanuts , 3 cups of water , kokum, tomatoes, turmeric powder, lemon juice, green chillies, chilli powder and the ginger and jaggery and simmer for 10 minutes.
Add the dal, peanuts and salt and simmer for another 10 minutes. Keep aside.

For the dhoklis

Knead all the ingredients together with enough water to make a firm dough.
Divide into 6 equal portions and roll out into thin chapatis.
Heat a non-stick tava (griddle) and lightly roast the chapatis on both sides. Keep aside.
Cut the chapatis into diamonds or squares and keep asides.

How to proceed

Just before serving, boil the dal and slowly add dhoklis and simmer for 15 minutes, while stirring every 2 to 3 minutes.
Garnish with the coriander and serve hot.

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