Dal Dhokli - SK Khazana Recipe

Ingredients list for Dal Dhokli - SK Khazana Recipe

• 2 cups Split pigeon pea (toor dal/arhar dal) boiled
• 2 teaspoons Oil
• 1/4 teaspoon Asafoetida
• 1 teaspoon Mustard seeds
• 1/4 teaspoon Fenugreek seeds (methi dana)
• 1 sprigs Curry leaves
• 1/4 cup Raw peanuts
• 2 medium Tomatoes chopped
• 1 teaspoon Ginger grated
• to taste Salt
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1/2 teaspoon Clove powder
• 3/4 teaspoon Cinnamon powder
• 2 teaspoons Jaggery (gur)
• 1/4 cup Tamarind water
• for garnish Fresh coriander sprigs
• for garnish Cherry tomatoes
• Dough
• Whole wheat flour (atta) 1 cup + for dusting
• 1/4 cup Gram flour (besan)
• to taste Salt
• 1/2 teaspoon Turmeric powder
• 1/2 teaspoon Red chilli powder
• 1/4 teaspoon Carom seeds (ajwain)
• 2 tablespoons Oil
• Stuffing
• 1/2 cup Scraped coconut fresh
• to taste Salt
• 1/2 teaspoon Sugar
• 2 teaspoons Lemon juice
• 1/4 teaspoon Red chilli powder

Method

1. Take boiled split pigeon pea in a bowl and blend with a hand blender till smooth.
2. Heat oil in a deep non-stick pan, add asafoetida, mustard seeds, fenugreek seeds, curry leaves and raw peanuts, mix and sauté for 1-2 minutes.
3. Add tomatoes and mix well. Cover and cook till they turn soft and pulpy.
4. Add ginger, mix and saute for 30 seconds. Add salt, turmeric powder, red chilli powder, clove powder, cinnamon powder and the blended pigeon peas and mix well.
5. Add ½ cup water, mix well. Add jaggery, mix and cook till the jaggery dissolves.
6. Add tamarind water, mix, cover and cook for a 4-5 minutes.
7. Take whole wheat flour in a large bowl, add gram flour, salt, turmeric powder, red chilli powder, carom seeds, oil and sufficient water, mix well and knead to a semi-stiff dough.
8. To make the stuffing, take coconut in a bowl, salt, sugar, lemon juice and red chilli powder and mix well.
9. Divide the dough into 2 portions. Roll out one portion into a large disc. Trim the edges to straighten them and cut into 1 inch diamonds with a pastry cutter. . Transfer them on a plate.
10. Divide the remaining dough into small portions and shape them into balls. Dust with a little flour and roll out each ball into a small disc. Place a little stuffing mixture in the centre, apply a little water on the edges, bring the two sides together and press to seal. Further gather the edges and shape into a potli.
11. Slide the diamond shaped pieces and the potlis into the dal. Cover and cook for 6-8 minutes or till completely cooked.
12. Transfer into a serving bowl, garnish with coriander sprig and cherry tomatoes. Serve hot.