Dhal Dhokli

This is a popular Gujarathi dish made with wheat flour dough and toor dhal. The taste and the flavor combination is very good. I tasted this a local Indian restaurant once and really loved the taste. It was served in a bowl with a ghee on top. The taste of the peanuts and bits of dough floating with the spiced dhal was very good, especially when eaten piping hot in this cold weather and it is healthy as well. Got this recipe from a friend and sharing it here:

For the dough(I have used multi-grain atta here):
1. Whole wheat flour, 1 cup.
2. Oil, a tablespoon.
3. Hot water, 1/2 cup or more as required for preparing the dough.
4. Salt, 1/4 teaspoon.
5. Ajwain seeds, 1/2 teaspoon. I didn't use this here since hubby is not a big fan of this taste.

For the dhal:
1. Raw peanuts, washed and soaked for a couple of hours, 1/2 cup.
2. Toor dhal, 1/2 cup.
3. Turmeric powder, 1/4 teaspoon.
4. Diced onions, 1 cup.
5. Chopped tomatoes, 1 cup.
6. Ginger-garlic paste, 1/2 teaspoon.
7. Chili powder, 1 teaspoon.
8. Coriander powder, 1/2 teaspoon.
9. Cumin powder, 1/2 teaspoon.
10. Hing, a pinch,
11. Lemon juice, a tablespoon.
12. Mustard seeds, 1/2 teaspoon.
13. Cumin seeds, 1/2 teaspoon.
14. Cinnamon stick, a small piece.
15. Cloves, 2-3.
16. Cardamom pods, 2.
17. Salt, as per taste.
18. Chopped cilantro, 2 tablespoons, for garnishing.

Mix the ingredients given in the dough section and make a pliable dough with enough water and let it rest covered with a moist cloth. Cook the dhal with the turmeric powder and boil the peanuts and keep these two aside. I cooked the dhal and the peanuts in the same pressure cooker with a small bowl for the peanuts.  Heat a pan with a tablespoon of oil. Once the oil is hot, add the mustard seeds and let it splutter. Then add the cumin seeds, cinnamon stick, cloves, and cardamom and fry for a couple of seconds.  Now add the diced onions and saute for a few minutes until the onions are translucent. Then add the chopped tomatoes and ginger-garlic paste and saute for a few minutes until everything turns into a pulp. Now add the chili powder, cumin powder, and coriander powder and keep sauteing under low flame until the spices lose their raw smell. Now add 3 cups of water along with the cooked dhal, boiled peanuts, hing, and enough salt and cook medium low flame for 5-10 minutes.

When the dhal mixture is getting cooked, roll the dough into small balls and make thin chapathis out of them. Cut them into diamond or square shapes and drop them into the boiling dhal mixture. Let it cook for 10 minutes until the roti pieces starting floating to the top. Switch off the stove at this stage, add lemon juice, garnish with chopped cilantro and serve hot with a teaspoon of ghee on top.

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