Ingredients:
For Dal:
1 cup tuvar dal
1 tbs jaggery
1 tbsp peanuts
1 tsp turmeric powder
2 tsp red chili powder
1 tsp ginger paste
3-4 kokum or 1 tbsp lemon juice
Salt to taste
For Tempering:
2 cloves
1 small cinnamon stick
2 whole dry red chilies
½ tsp mustard seed
1 tsp cumin seeds
10 curry leaves
¼ tsp asafoetida
1 tamālapattram (tejpatta)
1 tbsp oil
1 tsp ghee
For Dhokli:
1 cup of wheat flour (chapatti flour)
Salt to taste
½ tbsp chili powder
½ tsp turmeric powder
2 tbsp oil
Chopped coriander leaves for garnishing
Method:
Wash the toor dal and sock for 15 minutes. Add 2 cup water and pressure cook dal for 4 vissel. Allow the pressure cooker to cool. Blend the cook dal with blender. Then add 2 cup water, jaggery, kokam, peanuts, salt and boiled the dal in deep pan.
For Dhokli:
Combine all the ingredients of dhokli in a bowl and add enough water to make firm dough and keep aside for 10 minutes. Divide the dough into 5-6 equal portions and roll out the roti. Cut roti into thin strips and add in to simmering dal one by one and cook on medium heat. Do not stir too much or the dough strips may break.
For Tempering:
Heat ghee and oil in a pan, add mustard seeds, cumin seeds, asafoetida, dry red chilies, cloves, cinnamon stick, Tamālapattram (tejpatta) and curry leaves sauté for second and add it to the dal. Let it simmer for five minutes. Garnish with chopped coriander leaves and serve hot.
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