Monday, November 26, 2012

Daal Dhokli

Daal - dhokli or chakolya is probably the most comforting food ever. I am not saying that this is 'the' way to make it but this is how I like to make it! Proportion of spices is merely a guideline. Adjust the daal suitable to your taste.The term dhokli refers to strips made form a spicy kanik/atta, almost comparable to fresh pasta. It is 'dhoklis' cooked in daal!

For daal:
1/2 cup toor daal cooked in 1 cup water
1 tb spoon oil/ghee
1/2 tea spoon cumin seeds
1/2 tea spoon mustard seeds
1/2 tea spoon asafoetida
1/4 tea spoon turmeric powder
1/2 tea spoon cayenne pepper
1 tb spoon tamarind paste mixed in 1 tb spoon water
1/2 tb spoon grated jaggery
1 cup water
1-2 tb spoon chopped cilantro

For Dhokli
1/2 cup whole wheat flour
1 tea spoon carom seeds (ajwain)
pinch of salt
1/2 tea spoon each turmeric powder and cayenne pepper
1 tb spoon oil
1/4 cup water

Make dhokli dough by mixing together all the ingredients. Add little water at a time to make a soft dough. Knead until soft (but not sticky) and set aside.You may require little less or more water.
Cook daal in a pressure cooker with a standard 4 whistle rule. Heat oil/ghee in a deep pan and add cumin seeds and mustard seeds. Once they pop, add asafoetida, turmeric powder and cayenne pepper and let that fry for 30 seconds or until fragrant  Add cooked daal,water, tamarind, jaggery and salt and let the daal boil on a medium heat. In the meantime, (to make dhoklis) divide the dhokli dough in 2 balls. Roll out each ball into a circle as thin as possible, divide the circle into 2 and cut into stripes of 1/2 inch width. Add dhoklis into daal and boil everything together for 3-4 minutes or until the dhoklis are cooked.Add chopped cilantro at the end. Serve hot with desi ghee.

1 comment: