Tuesday, December 30, 2008

Daal Dhokli/Daal Chikolya


I always thought Daal Dhokli is a Gujarati delicacy. but my friend, H who is from Nashik mentioned that it is also made in Maharashtrian homes with the name "Daal Chikolya"!! That was really new information to me. I have followed my MIL's recipe here.

In this icy cold weather, let's slurp this one dish meal of "Daal Dhokli". What say?


Daal DhokLi/Daal Chikolya
Lentil & Dumplings Soup
Ingredients

For Daal

1 1/2 cup toor daal

1/4 cup raw, unsalted peanuts

2 tbsp raw, unsalted cashews

1 tbsp jaggery

salt to taste

1 tomato, chopped

1/2 tsp coriander-cumin seed powder

1/2 tbsp tamarind paste or 3-4 kokum petals, rinsed

1/2 tsp green chili-ginger paste

Tempering

2 tsp oil

1 stick cinnamom

4 cloves

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/8 tsp fenugreek seeds

1 green chili

3-4 boriya chilies

1/4 tsp asafoetida

1/2 tsp turmeric powder
1 sprig curry leaves

For dhoklis/dumplings

1 cup wheat flour

1 tbsp besan/chickpea flour

1/4 tsp owa/ajmo/ajwain/carrom seeds

1/2 tsp chili powder

1/2 tsp turmeric powder

1/4 tsp asafoetida

1/2 tsp coriander-cumin seed powder

salt to taste

1 tsp oil

Garnish

1 tbsp chopped cilantro/coriander leaves

Accompaniment

Ghee/Clarified butter/Toop

Lemon wedges

Method

1. Knead the dough using the ingredients for dhoklis/dumplings. Set aside.

2. Pressure cook daal along with cashew nuts and peanuts, adding double amount of water, turmeric powder and asafoetida. Mash & set aside.

3. Heat a wide, heavy bottomed pan or saucepan. Add oil. Add all the ingredients for tempering.

4. Add mashed, cooked daal, 2 cups water, tomato, chili powder, coriander-cumin seed powder, chili-ginger paste, jaggery, salt & tamarind paste or kokums.

5. Bring to boil. Switch the gas to low. Let it simmer.

6. Make balls from the dough. Roll a big chapati. Using a knife, cut diamonds.

7. As the curry is simmering, carefully place the diamonds in the daal. Make sure that all the diamonds are in a single layer.

8. When all the diamonds are placed, cover the pan with a lid. Let them cook on a low flame for 15 minutes. Adjust water to make not too thin - not too thick consistency.

9. Garnish with cilantro. Drizzle a few drops of ghee/clarified butter while serving. Serve with a lemon wedge per serving.

Note -

1. As time goes, daal dhokli becomes thicker as dumplings soak all the liquid. While reheating, add more water and bring to boil.

This post is my contribution to Trupti's Winter Treat Event.

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