Temperatures below zero degrees always call for especially delicious treats. And last week, while it was snowing like no tomorrow, I decided to treat us to some hearty
Dal Dhokli. Now Dal Dhokli is basically a Gujarati dish, though I believe that there are some Rajasthani versions of it too. It was particularly popular in Mumbai where I spent part of my childhood.
Not coming from either Gujarat or Rajasthan, I ate Dal Dhokli the first time when I visited a schoolfriends home. One taste and I was hooked! On my insistence, the dish was cooked every so often at home. Much as I enjoyed eating Dal Dhokli, I never had the chance to cook it in India. But my passion for food ensured that I carried the recipe with me. Yet, that's really no good - as I hardly ever follow a recipe. I work the ingredients available or from a combination of memory and taste. Memory of my Mum's kitchen (did I tell you she is a superlative cook!) and the taste of food I've enjoyed. I tend to innovate, tweak recipes to improve flavour, and taste all the time. I believe my version is somewhat different from the usual preparations of Dal Dhokli - you will see why :)
Ingredients:2 cups toor dal
2 tbsp raw peanuts
1 onion, finely sliced
1 tomato, finely chopped
2 green chillies, finely chopped
1 tsp ginger, freshly grated
2 tbsp cilantro, chopped
3/4 tbsp tamarind
2 tsp jaggery
11/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
For Dhoklis:1/2 cup besan (chickpea flour)
1/2 cup whole wheat flour
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/4 tsp asafetida
1/2 tsp cumin seeds
2 tbsp Kasuri Methi (Fenugreek)
2 tsp oil
Salt to taste
1/4 tsp ajwain
For Tempering:
1/2 tsp mustard seeds
1/4 tsp cumin seeds
2 cloves
1/2" piece cinnamon stick
1 bay leaf
2 dried red chillies
1/4 tsp asafetida
1 tbsp Ghee
6-8 curry leaves
To Season:
2-3 key limes, cut into halves
Method:
- First wash the dal and peanuts and cook them in water with 1/2 tsp turmeric and a pinch of salt. Allow the dal to cook itself into a soft mush.
- While the dal cooks prepare the dhoklis. Mix the flours, spices, kasuri methi, and salt together. Rub the dough with both your hands so that all the ingredients are well mixed.
- Add the oil to this mix, and using hands rub it into the flour as you would for pastry.
- Add just enough water to knead this mix into a semi-hard dough.
- Divide the dough into 6 smaller portions and each out into thin chappatis
Cook each of these chappatis begin to dry out. They need not be completely cooked. - Cool and cut into squares. Set the dhokli aside.
- Heat the ghee in a wide bottomed pan. Add all the tempering ingredients, and stir until the mustard seeds pop and you begin to get the mellow fragrance of blended spices.
- Add the sliced onions and fry till they turn golden brown. Now add the tomatoes, ginger, green chillies, and stir for a few minutes. Add the remaining turmeric, chilli powder, and tamarind paste, and blend all the ingredients well.
- Add 3 cups of water to this mix, and simmer for at least 10 minutes. Next add the dal and bring to a boil.
- Lower the heat on the dal, add the salt, and then start adding the dhokli to this mix. Add only one at a time and stir as you add them. This will stop them from sticking to each other.
- Once all the dhokli are added, cook the dal dhokli for around 10 minutes, stirring continuously. The dal will thicken and the dhokli cooking in this delicious mix will soak in sweetness of the jaggery and the piquant flavour of the spices and tamarind.
- Serve steaming hot with key lime juice!
All text and photographs in this blog, unless otherwise noted, are Copyright of © Annarasa 2007. All Rights Reserved. Kindly do not reproduce without permission.
