Dal Dhokli/Dhokri

DAL DHOKLI/DHOKRI

4 Servings

For the dal:

½ cup tuvar dal (split pigeon pea lentils)

5 cups water

¼ tsp turmeric powder

¼ tsp fenugreek seeds (methi)

For the tomato gravy:

1½ cups tomato puree

¼ tsp cinnamon powder

¼ tsp clove powder

¼ tsp dal masala powder or garam masala

¼ tsp red chilli powder

1 tsp coriander cumin powder (dhana jiru powder)

a pinch of asafoetida (hing)

¼ cup peanuts

3 tbsps grated jaggery (gur)

1 tbsp oil or ghee

8 peppercorns

6 cloves

1″ cinnamon stick

3 pieces kokum

1 dry red chilli (optional)

1 tsp mustard seeds

¼ tsp fenugreek seeds (methi)

¼ tsp turmeric powder

1½ tsp salt

½ tsp green chilli paste

1 tsp ginger paste

Vegetables:

½ cup peas

½ cup diced carrots (diced into pea size)

½ cup diced french beans

1 cup diced cluster beans (guvar)

½ cup cubed brinjal (cut into cubes bigger than pea size)

For the dokhri /dhokli dough:

1 cup wholemeal flour (atta)

2 tbsp chana flour (besan, chickpea flour)

¼ tsp turmeric powder

¼ tsp red chilli powder

¼ tsp carom seeds (ajwain, ajmo)

¼ tsp salt

½ cup water

oil for greasing

For garnishing:

2 tbsps chopped fresh coriander

1. Wash the split pigeon pea lentils or dal 3 to 4 times under running water. Let it soak in 1 cup of warm water for 30 minutes. Use water from the measured 5 cups.
2. In the meantime prepare the dough for the dokhri. Put the flour in a bowl. Add to it, the turmeric powder, chilli powder, salt and carom seeds. Mix well and form a soft dough using ½ cup water. Cover and leave the dough till required.
3. Put the dal along with the water in a pressure cooker. Add 1 more cup of water from the measured amount. Add the ¼ tsp turmeric powder and fenugreek seeds to it. Close the lid and pressure cook the dal over medium heat for 3 whistles. If you don’t have a pressure cooker, then you need to boil it in a saucepan till its done. More water will be required.
4. To prepare the tomato gravy, heat ghee or oil in a pan. When it is hot, add cloves, cinnamon, peppercorns, kokum, mustard seeds, fenugreek seeds, dry chilli and peanuts. Saute for 1 minute.
5. Add the chilli and ginger paste. Mix well. Add dhana jiru, clove powder, cinnamon powder, hing, garam masala and red chilli powder. Stir and immediately add the tomato puree. Add jaggery and cook the puree over low heat till it becomes thick.
6. Take a deep saucepan and a sieve. Pour the cooked dal into the sieve which is placed over the pan. With a big spoon, press the cooked dal through the sieve using the remaining measured water.
7. Put the pan on medium heat. Add salt and heat the dal. When it is hot, add all the vegetables to it. Let it simmer over low heat.
8. Divide the dokhri dough into 4 parts. Grease a big round tray or steel plate or the work top with oil. Grease the rolling pin too. Roll out one part of the dough into a thin circle. Cut the rolled chappati into 2″ by 2″ squares. Drop the dokhri or squares into the simmering dal. Repeat the procedure with the remaining 3 parts. Remember to grease the rolling pin and the plate or work top every time. Occasionally stir the dal gently.
9. When all the dokhri is rolled out and put in the dal,  add the tomato gravy to it. Mix well and let it simmer over low heat for further 10 to 15 minutes.
10. Garnish with fresh chopped coriander and serve with piping hot rice.

Tips:

• If you don’t have kokum then use about 2 to 3 tsps of lemon juice or tamarind pulp.
• Adjust the taste of the dal dokhri according to your preference.
• Do you have some left over dal. Then add the vegetables and dokhri and make it into dal dokhri.
• Dhana jiru is 1 part of dry coriander seeds and ¼ part cumin seeds. Roast them lightly and when cool, crush it into a powder.
• Remember to grease the rolling pin and tray or steel plate properly if you want to roll out thin dokhris.
• I use fresh homemade tomato puree. If you use canned tomato puree, adjust the lemon and salt accordingly.