Ingredientsfor Daal
Dhokli
Ingredients
Tadka (Jhonk) Ingredients
1 Cup Toor Daal
1 Tbsp Ghee
Salt to taste
1/2 Tsp Turmeric powder
1/2 Tsp Deggi Mirch
1 Bay Leaf
1Tbsp Tamarind
1Tbsp Jaggery (Gur)
1Cup Atta
1/2Tsp Turmeric
1/2Tsp Deggi Mirch
1/4 Ajwain
1/4 Asfeotida (Hing)
Saltto Taste
2Tbsp Oil
2Tbsp Ghee
1Tsp Cumin Seeds
1Tsp Mustard Seeds
1Tsp Fenugreek Seeds
FewCurry Leaves
1-inchCinnamon Stick
1/4Tsp Asfeotida (Hing)
1/2Tsp Red Chilli Powder
2Green Chillies, roughly pounded
1/2-inchGinger, roughly pounded
5-6 Red Chillies, round grape sized preferred
2 Tomatoes, chopped (optional)
3Tbsp Peanuts, shelled, fried in Ghee
1Tsp Gujrati Garam Masala
Pressure
Cook Toor Daal, with all ingredients except Tamarind and Jaggery
EnsureDaal is not too thick, and set aside
AddFlour with all ingredients, and knead into a soft dough, set aside and rest
Portion your dough, roll into chapati and use a tava to cook half-way on both sides, slice this half-cooked roti into your preferred shape and size, set aside
Fortempering Tarka (Jhonk) - On medium-heat add ghee to a pan, once it melts, add all ingredients for tempering except Gujrati Garam
Masala
Bringing all together for serving:
Add Tamarind, Jaggery into the boiled daal, Simmer on medium heat.
Now add Dhokli. Let it cook for 8 - 10 minutes on Low heat.
Pour the tempering and fried peanuts, and simmer for 2 minutes, adjust water to ensure Daal is not too thick.
To serve - garnish with
Cilantro leaves and Gujarati Garam Masala
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