Tuesday, 16 October 2012



  • 250 grams tuver daal,
  • 200 grams wheat flour,
  • 3 green chilies
  • 3 tbsp green chili paste
  • 50 grams groundnut
  • 25 grams cashewnut,
  • 1 tbsp Turmeric powder
  • 1 tbsp Mustard seeds,3-4 cloves
  • 2 cinnamon, 2 tomatoes
  • 1 tbsp Tamarind 100 grams brown sugar,
  • Salt To Taste,
  • 1 tbsp Garam masala,
  • 1 tsp Ajama 4-5 tbsp.Oil,
  • 2 tbsp Red chili powder asafetida
  • 1/2 cup cilantro leaves
  • 3-4 tbsp. Ghee.
  • Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.
  • Wash tuver dal and pressure cook it for three whistles.
  • Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.
  • When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal.
  • Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.
  • Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.
  • Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves.

  • Note: Prepare kachori of green peas or of any other vegetable or coconut and add in boiling curry.


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