Dal Dhokhli

Dal Dhokhli

By Chef Shantanu Gupte

From Health Mange More

Prep: 20 minutes

Cook: 25 minutes

Method: Easy

Course: Main Course

Key Ingredients:

A one meal dish at its best – it has almost all the nutrients for a healthy you

Ingredients

Split pigeon peas (toor dal), soaked for 15 minutes 1 cup
Sunflower oil 2 tbsps
Cumin seeds 1 tsp
Ginger, finely chopped ½ tsp
Green chilli, chopped 1
Curry leaves 7 to 8
Medium tomatoes, sliced 2
Asafoetida ½ tsp
Tamarind paste 1 tbsp
Jaggery, grated 1 tsp
Whole wheat flour 1 cup
White butter 2 tsps
Salt to taste
Peanuts 1 tbsp
Turmeric powder ½ tsp
Red chilli powder ½ tsp
Garam masala powder ½ tsp

Methods

Heat oil in a deep non-stick pan, add cumin seeds, ginger, green chilli and curry leaves and saute till cumin seeds change colour. Add tomatoes, asafoetida and 2 cups water and mix.
Add split pigeon peas, tamarind, jaggery and add some more water and let it cook on low heat till the dal is completely mashed.
Take flour in a bowl, add white butter, salt and sufficient water and knead into a dough.
Divide into 2 equal portions and roll them out into thin rotis. Cut each roti into medium diamonds.
Add peanuts, turmeric powder, red chilli powder and salt to the dal and mix well.
Add the dough pieces and mix gently so they do not stick to each other.
Cook low heat till the dough pieces are well cooked.
Transfer into a serving bowl, garnish with coriander leaves and serve hot.

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