Dal Dhokli

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Rinse the toor dal thoroughly under cold water.

   Ongeveer 2 min

2. 2

   Combine the rinsed toor dal, water, turmeric powder, and salt in a pressure cooker.

   Ongeveer 1 min

3. 3

   Cook for 3-4 whistles or until the dal is soft and well-cooked. Let the pressure release naturally.

   Ongeveer 15 min

   Tip van de kok: Alternatively, cook in a pot on the stovetop for 30-40 minutes until dal is tender.

4. 4

   While the dal cooks, prepare the dhokli dough. In a mixing bowl, combine whole wheat flour, chickpea flour, red chili powder, cumin powder, coriander powder, and oil.

   Ongeveer 3 min

5. 5

   Add water gradually and knead into a firm, smooth dough. Cover and let it rest for 10 minutes.

   Ongeveer 13 min

6. 6

   Divide the dough into small balls and roll each into a thin disc, about 6-8 inches in diameter.

   Ongeveer 5 min

   Tip van de kok: Dust with a little dry flour if the dough sticks.

7. 7

   Cut the rolled discs into diamond or square shapes.

   Ongeveer 3 min

8. 8

   Once the dal is cooked, mash it lightly with a whisk or masher to a smooth consistency.

   Ongeveer 2 min

   Tip van de kok: Add a little hot water if the dal is too thick.

9. 9

   Heat the oil for tempering in a large pot or pan over medium heat.

   Ongeveer 1 min

10. 10

    Add mustard seeds and allow them to splutter.

    Ongeveer 1 min

11. 11

    Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds until fragrant.

    Ongeveer 1 min

12. 12

    Stir in grated ginger and finely chopped green chili. Cook for 1 minute.

    Ongeveer 1 min

13. 13

    Add the finely chopped tomato and cook until soft and mushy, about 3-5 minutes.

    Ongeveer 4 min

14. 14

    Pour the mashed dal into the tempering. Add jaggery and lemon juice, and bring to a gentle boil.

    Ongeveer 3 min

    Tip van de kok: Adjust jaggery and lemon juice to your taste for a sweet and sour balance.

15. 15

    Carefully add the prepared dhokli pieces to the boiling dal, one by one, to prevent them from sticking together.

    Ongeveer 2 min

16. 16

    Lower the heat and simmer for 10-15 minutes, stirring occasionally, until the dhokli are cooked through and tender.

    Ongeveer 15 min

    Tip van de kok: The dhokli will float to the top when cooked.

17. 17

    Garnish with fresh coriander before serving.

    Ongeveer 1 min