Awesome Dal Dhokli

Lst night, I made a mean Dal Dhokli… So mean that it put Pinch’s tummy out of order but what’s undeniable is how slurpalicious it was! Now, most of what I cook is mildly spiced; I don’t cook with onions or garlic either. However, last night, I was a little too liberal with the spices – explains the upset stomach.

Here’s the recipe; apologies for the lack of illustration!

Cook 1 cup of dal with 2.5 cups of water in the pressure cooker for two whistles. I also added salt and a handful of peanuts to the dal before cooking it in the cooker.

The tadka can be done before or after pressure-cooking the dal. Last night, I did it before the cooking process. What went into the tadka? Mustard seeds, cumin seeds, chopped green chillies (quite the killer), turmeric, grated ginger.

While the cooked dal was cooling, I put together the dough for the Dhoklis. This one is just like the regular Chapati dough except that it’s spiced. I added salt, turmeric, red chilli powder (final nail!) and garam masala to the chapati flour and kneaded it into a soft dough. Rolled it out into a thin circle and cut out diamond shaped bits.

Then I added some water to the cooked dal, mashed it well and transferred it to the gas for cooking. As it started boiling, I started adding the diamond-shaped dough bits to the dal. As it boiled, the dough got cooked nice and proper. Final garnish was done with fresh coriander leaves – awesome!

It’s good to use ghee for the tadka – tastes so much better than oil. I aslo added a couple of spoonfuls at the end.

eNJOY!