Wash and soak the dal in enough water for a 2 to 3 hours.
Add 4 cups of water and pressure cook till the dal is cooked. Keep aside.
When the dal is cooked, cool slightly and whisk till it is smooth.
Heat the ghee and oil in a deep pan and add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bay leaf, small round chillies and asafoetida and saute for 30 seconds.
Add the cooked dal, peanuts, 3 cups of water, kokum, tomatoes, turmeric powder, lemon juice, green chillies, chilli powder, ginger and jaggery and simmer for 10 minutes.
For the dhoklis:
Knead all the ingredients together with enough water to make a firm dough.
Divide into 6 equal portions and roll out into thin chapatis.
Heat a non-stick tawa and lightly roast the chapatis on both sides.
Keep aside. Cut the chapatis into diamonds or squares and keep aisde.
How to proceed:
Just before serving, boil the dal and slowly add the dhoklis and simmer for 15 minutes, while stirring every 2 to 3 minutes.
Garnish with the coriander and serve hot.
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