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Methi Dal Dhokli Recipe
Ingredients
For Dal
1/2cup Toovar Dal (arhar)
1/4tsp Mustard Seeds
1/4tsp Cumin Seeds (jeera)
1/4tsp Fenugreek Seeds (methi)
10Curry Leaves (kadipatta)
2Cloves (laung/ lavang)
2sticks Cinnamon (dalchini)
1 BayLeaf (tejpatta)
2small Red Chilies
1/4tsp Asafoetida (hing)
4pieces Cocum (soaked)
1/4cup Chopped Tomatoes
1/2tsp Turmeric Powder (haldi)
1/2Lemon Juice
4Green Chilies (slit)
1/2tsp Chili Powder
1 tspGinger (grated)
1 tspGhee
1/2tsp Jaggery
Saltto taste
ForDhoklis
1 cupWhole Wheat Flour
3/4tsp Fenugreek Leaves (methi) (chopped)
1/2tsp Turmeric Powder (haldi)
1/2tsp Chili Powder
1/4tsp Asafoetida (hing)
1 tspOil
Salt(to taste)
1/4cup Chopped Coriander Leaves (to garnish)
Method:
ForDal
1.Washthe toovar dal and soak it in water for 15 minutes.
2.Thereafter,cook it in the pressure cooker, till it whistles thrice. Keep it aside andallow it to cool.
3.Whenit is slightly cool, whisk dal until it gets smooth.
4.Takea pan and heat ghee in it. Add mustard seeds, cumin seeds, fenugreek seeds, curryleaves, cloves, cinnamon sticks, bay leaf, red chilies and asafoetida in it andsaute, till the mixture starts emitting fragrance.
5.Now,add cooked dal to the above mixture, along with 3 cups of water, cocum,tomatoes, turmeric powder, lemon juice, salt, green chilies, chili powder,ginger and jaggery and cook it on simmer flame for 10 minutes.
ForDhoklis
1.Mixall the ingredients required for preparing dhoklis and knead to form firmdough.
2.Now,divide this dough into six equal pieces and roll out into thin chapattis.
3.Puta non stick tawa over the flame and roast the chapattis on it, from both thesides. Keep them aside.
ToServe
1.Beforeserving, boil the dal, put dhoklis in it and turn the flame on simmer.
2.Stirit every 2- 3 minutes.
3.Removefrom the flame and garnish with coriander leaves.
Servehot.
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