Rajasthani Dal Dhokli

Dal Dhokli, prepared with spices and flour is a complete meal in itself. When nothing comes to my mind and I struggle what to cook its Dal Dhokli in my kitchen ... super easy and simple recipe. Dal Dhokli can be prepared In two style Gujrati and Rajasthani. Today I would like to share Rajasthani Dal Dhokli

Ingredients:

Toor Dal - 1/2 cup (100 grams)

Wheat Flour - 1/2 cup (100 grams)

Gram flour - 2 tbsp (20 grams)

Tomato - 1 (finely chopped)

Ghee - 2 -3 tbsp

Asafoetida - 1 pinch

Cumin seeds - 1/2 tsp

Red chilly powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Coriander powder - 1 tsp

Dry red chilly - 1

Curry leaves - 7-8

Green coriander - 1 tbsp (finely chopped)

Salt -  as per taste

Carom seeds - less than 1/4 tsp

Method:

Clean and wash the dal thoroughly. Soak in water for 1/2 to 1 hour, prior cooking. Place dal and 2 cup water in a pressure cooker. Also add 1 tsp salt and cook until it simmers once. After one simmer, cook for another 2 to 3 minutes. Turn off the flame and let the steam escape. Keep the dal as it in the pressure cooker.

Take flour, gram flour, 1/4 tsp salt, 1 tsp ghee and carom seeds in a bowl. Mix all ingredients really well. Add water little by little and knead soft flour, similar to that required for making chapattis. For kneading this much quantity of flour, 1/4 cup of water has been used. Cover the dough and keep it aside for 10 to 15 minutes to set.

Grease your hands with some ghee and knead the dough again. Dough for making dhokli is now ready. Make a lump from the dough and roll giving it a round shape. Dust it with dry flour, place it over the rolling board and roll out in a chapatti. Now cut it into 1-1 inch strips. Cut these strips into two halves from center.

For cooking dhokli, take 2 to 3 cups of water in any vessel and allow it simmer. When water starts boiling, place dhokli pieces into. Cook the dhokli on high flame for 10 to 15 minutes and keep stirring at regular intervals. Once the dhokli's are cooked properly it will come up in water. It time to strain and just retain 1 cup water.

Prepare tempering for dal:

Take ghee in a pan. When ghee in hot, add cumin seeds and asafoetida into it. After sautéing cumin seeds, add turmeric powder, curry leaves, dry red chilly, chopped green chilies and coriander powder. Sauté the spices for 4-6 minutes. After this add, chopped tomatoes. Once tomatoes are cooked, add red chilly powder and mix well. Sauté the masala until oil starts separating from it.

Masala is ready. Now mix cooked dal and dhokli  (also remember to add the remaining water) into the pressure cooker and add the masala in the vessel with dhokli. Mix everything really well and cook for 5 minutes on low flame.

Dal dhokli is ready, mix few chopped coriander leaves into it and take out in a bowl. Garnish with some more coriander leaves and ghee. Serve Hot.

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