Easiest to Recipe: Daal Dhokli Delicious

Daal Dhokli.

Daal Dhokli Cooking Daal Dhokli is a fun point, in addition it ends up being extra unique worth if you cook it yourself. By utilizing the adhering to 29 active ingredients, you can begin cooking 17 steps. observe the adhering to area for you to begin cooking promptly.

Composition Daal Dhokli

  1. Give 1/2 cup – Tuar Daal (Toor Daal / Split Pigeon Peas).
  2. Provide 1/2 tsp – Turmeric Powder.
  3. Give 1 tsp for Bedgi Red Chilli Powder.
  4. Prepare 1 tsp of Kashmiri Red Chilli Powder.
  5. You need 1 tsp for Coriander Powder.
  6. Give 1/2 tsp of Cumin Powder.
  7. It’s 2 1/2 tbs for Tamarind Extract.
  8. It’s 8 tbs Jaggery (To be adjusted as per taste).
  9. Require 5 cups – Water or as needed.
  10. Provide to taste of Salt.
  11. Require for For The Dhokli :.
  12. It’s 1 cup for Whole Wheat Flour.
  13. You need 2 tbs for Besan (Chickpea Flour).
  14. You need 2 tsp Red Chilli Powder.
  15. It’s 1 tsp – Turmeric Powder.
  16. Give 1/4 tsp for Ajwain (Carrom Seeds/Owaa).
  17. Require 1 cup for Water or as needed.
  18. Need To Taste Salt.
  19. Need 2 tsp – Oil.
  20. You need – For The Tempering :.
  21. You need 4 tsp – Homemade Ghee.
  22. Prepare 1 tsp of Mustard Seeds.
  23. You need 1/2 tsp Asafoetida.
  24. Provide 4 – Cloves.
  25. Prepare 2 sticks of Cinnamon (1″).
  26. Require 10 – Bor Marchaa.
  27. It’s for For Garnishing :.
  28. You need As needed of Chopped Coriander leaves.
  29. Prepare As needed Homemade Ghee.

Daal Dhokli how to cook

  1. For the Daal Dhokli, first soak the tuar daal in sufficient water for about an hour and a half..
  2. Next, rinse it well at least thrice and transfer it to a cooking utensil..
  3. Add the turmeric powder and water, a little above the level of the daal and cover with a lid..
  4. Place the utensil in a pressure cooker and cook on high heat for about 3 whistles on high heat and then for 8-10 minutes on low flame..
  5. When the pressure releases naturally, open the cooker and extract the daal..
  6. Mash it well with a ladle and add the mentioned water, red chilli powder, coriander powder, cumin powder, tamarind extract, jaggery and salt to taste..
  7. Mix well and bring to a boil. Adjust seasoning as per taste..
  8. In the meantime, knead the dough for dhokli with the mentioned ingredients and set aside for about 15 minutes..
  9. Roll it into a disc of about 9″, slightly thicker than a phulka..
  10. Cut it into to diamond shaped pieces and set aside..
  11. Add these dhoklis to the simmering curry and increase the flame to medium. Stir very carefully..
  12. After about 6-7 minutes of boiling, the daal will thicken and the dhoklis once cooked, will rise to the surface..
  13. Check seasoning and adjust as required. Switch off the flame and set aside..
  14. Heat a kadhai for tempering and add homemade ghee to it..
  15. Add the mustard seeds and as soon as they splutter, add the asafoetida, cloves, cinnamon and bor marcha..
  16. Pour it over the prepared daal dhokli and mix well..
  17. Garnish with chopped coriander leaves and serve it in individual bowls with a generous drizzle of homemade ghee!.

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