occupy los angeles

Tuesday, July 10, 2007

Dal Dhokli
For the dhokli:
1-cup wheat flour,
1-tbsp red chilli powder,
1\2-tbsp turmeric powder,
1-tbsp sesame seeds,
1-tbsp oil,
Salt to taste.
Method:
Step 1: Mix all ingredients for dhokli and add water for making smooth dough like Roti.
Step 2: Make a small lemon size balls.

Step 3: Roll out this ball with roller up to medium size roti or chapti.

Step 4: Cut this into small squares pieces.

Step 5: Do same thing with other 3-balls and prepare the dhokli and keep aside.

For the dal:
1-cup toor dal(Tuver dal),
2-medium size onions (optional),
1-big size potato,
1-cup of Guvar(Vetch) (optional),
1\4-cup roasted peanuts (optional),
6-7 curry leaves,
1-tbsp mustard seeds,
1-tbsp cumin seeds,
1-big size lemon,
1-tbsp ginger paste,
1-tbsp garam masala,
Jaggery (optional),
2-tbsp oil,
Salt to taste,
Coriander leaves for Garnish.
Method:
Step 1: Finely chopped onions and potato.

Step 2: Wash the toor dal and pressure cook for three whistles. When it cool mash with hand blender.Step 3: Heat the oil in pan and add mustard seeds, cumin seeds. Cook till the seeds starts to splutter after that add curry leaves.Step 4: Then add ginger paste, roasted peanuts and chopped guvar (vetch) and cook for 5-minutes. (If you like tomato then also add finely chopped tomato in it.)Step 5: After that add chopped potatoes and onion in it. Cook until they are golden brown.

Step 6: Then add red chilli powder, turmeric powder, and salt (for better color i add red chilli powder and turmeric powder before add dal).

Step 7: Add cooked dal along with one cup water if needed.

Step 8: Cook dal for 5 to 7 minutes so all vegetables cook very well and become soft.

Step 9: When dal become boiled then add prepared dhokli’s, jaggery, lemon juice and garam masala in it.Step 10: When the dhokli’s start floating on the surface of the dal, it’s a sign that it’s cooked through.Step 11: Turn off the flame and garnished with coriander leaves.