Dal Dhokli (One pot- sweet sour lentil curry with spiced pasta sheets)
suruchi
To ward off winter chills presenting you a warm bowl of Indian flavoured lentil curry with dunked squares of delicious spicy wheat pasta
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Resting Time 15 minutes mins
Total Time 1 hour hr 15 minutes mins
Course one pot
Cuisine Indian
Dhokli
- 1 cup Wheat flour
- 2 tbsp Besan
- to taste Salt
- 1/4 tsp Turmeric
- 1 tsp Red chili powder
- 1 1/2 tsp Coriander cumin powder
- 1/4 tsp Carom seeds
- 1 tbsp Oil
Dal
- 1 cup Tur dal
- 1/2 cup Peanuts
- 10 leaves Curry leaves
- 3 nos. Green chilies
- 1 inch Ginger
- to taste Salt
- 1/4 tsp Turmeric
- 2 tbsp Coriander leaves chopped
- 2 tbsp Jaggery grated
- 1 nos Lemon juice squeezed
Tempering
- 2 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 inch Cinnamon
- 4 nos Cloves
- 2 pinch Asafoetida
- 1 tsp Red chilli powder
- 1 medium Tomato chopped
Dhokli
In a paraat( big bowl/ plate), take all ingredients together except water and rub in all the masalas and oil in the flour.
Add about 1/2 cup of water little by little till you get a clay type malleable dough. Kneading the dough properly is very important.
Allow it to rest for 15 minutes before you roll it and cut diamonds or any shape of your choice. Dust the diamonds properly with flour and keep them separate.
About 4 discs of 7" rolled dough is sufficient for the amount of dal if serving with rice or make 8 discs.
Dal
Pressure cook dal with peanuts , turmeric, curry leaves, chopped green chilli, ginger and turmeric for 4 whistles on medium flame. The dal should be completely cooked and mushy. On cooling whisk it using a whisk.
Add about 2 cups water and cooked dal to a saucepan and simmer the dal for 10 mins without dhokli. Finally add the tempering, jaggery, lime juice and coriander leaves.
Then add dhoklis little by little and let the pasta sheets gets cooked. It will take about 7-8 mins. Don't forget to stir every 4-5 minutes in between . Add salt to taste. The water quantity should be sufficient as it will get thicker as the pasta sheets gets cooked and it will absorb water.
Tempering
Heat oil in a tempering pan. Bloom the cinnamon sticks and cloves.
Crackle mustard seeds, cumin seeds. Lightly fry Asafoetida, red chilli powder and add tomatoes and cooked till soft.
Temper a little dal using the tempering and then add it to the dal.
Keyword dal, dhokli, pigeon pea, one pot, thepla, spiced pasta sheets, carom seeds, sweet and sour.