Tuesday, 16 October 2012
DAAL DHOKALA
DAAL DHOKALA
- 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.
Labels:
Breakfast or Lunch
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