Dal-Dhokli: Ultimate comfort food

Dal-Dhokli means cooked Indian flat-bread bites, submerged in spicy and tangy lentil soup. Dal-Dhokli is ultimate comfort food in Gujarati household. My Dal-Dhokli recipe is inspired by the famous Gujarati chef Tarla Dalal. Each time it comes out perfect. It is great for soggy rainy weather.

Approx 4 servings
Prep Time: 10 mins
Cooking Time: 20 mins

Ingredients:
For Dhokli:

• Whole wheat flour – 1.5 cups
• Besan (Bengal gram flour) – 1/2 cup
• Ajwain (Carom seeds) – 2 tsp
• Red chili powder – 1 tsp
• Asafetida – 1 pinch
• Salt as per taste
• Cooking oil – 2 tbsp

For Dal:

• Tuwar dal (yellow lentils) – 1 cup uncooked
• Tomatoes – 1/2 cup
• Boiled peanuts – 2 tbsp
• Ginger  – 1 tbsp finely chopped
• Green chilies – 2 finely chopped
• Curry leaves – 8
• Jaggery (gur)- 1 tbsp
• Tamarind pulp (Imli) – 1 tbsp
• Red chili powder – 1 tsp
• Turmeric powder – 1 tsp
• Garam masala – 1 tsp
• Salt as per taste

For tempering:

• Cooking oil – 2 tbsp
• Cumin seeds – 2 tsp
• Asafetida (Hing) -1/4 tsp
• Finely chopped cilantro – 2 tbsp (for garnish)

Method:
For Dhokli:

1. Combine all the ingredients in a bowl, mix well and knead into soft dough, using enough water.
2. Cover and keep aside for 15-20 minutes.
3. Divide the dough into equal portions and roll out each portion into 6″ diameter and 1/8 inch thick circles.
4. Heat griddle or tava and cook each roti lightly from both the sides.
5. Cut each roti with pizza cutter or knife into diamond or desired shapes and keep aside.

For Dal:

1. Cook dal in the pressure cooker with turmeric powder and salt. Keep aside.
2. Heat the oil in large sauce pan and add cumin seeds. When seeds start crackling, add finely chopped green chilies and ginger. Sauté for a minute.
3. Now add asafetida powder, red chili powder and the cooked dal. Mix well and bring it to a boil.
4. Add the curry leaves, tomatoes, jaggery, tamarind pulp and peanuts. Simmer for 10-15 minutes.

Garnish and Serving Suggestions:
Garnish hot dal with freshly chopped cilantro. For plating, just before serving add prepared dhoklis to hot dal and serve immediately.

Note: Add dhoklis one by one to the dal or it will form a lump.

Fresh Mangodi ki Subzi

Ingredients: For approx. 4 servings

To make mangode:
Yellow moong dal – 2 cups
Gram flour (besan)  – 2 tbsp
Turmeric powder – 1 pinch
Red chili powder – 1 pinch
Jeera  – 1 tsp
baking powder – 1 pinch
Cooking oil for deep frying
Salt as per taste

To make curry:
Yogurt  – 1/2 cup
Asafoetida powder -1 pinch
Bay leaf  -1
Cumin seeds  – 1/2 tsp
Dried red chilies – 2-3
Ginger paste  – 1/2 tbsp
Tomato puree  – 2 tbsp
Garam masala powder  – 1/2 tsp
Red chili powder  – 1 tsp
Coriander powder  – 1 tbsp
Turmeric powder  – 1/2 tsp
Cooking oil  – 2 tbsp
Salt  as per taste

Method:
To make Mangode:

• Soak green moong dal overnight. Next morning, grind moong dal using very little water.
• In a bowl combine, moong dal mix, besan , turmeric powder, red chili powder, jeera, baking powder and salt. Mix well and prepare a pakora consistency batter.
• In a pan, heat the oil for frying. Deep fry small mangode in medium hot oil using small spoon. Fry till mangode turns golden brown. Drain them on kitchen towel and keep aside.

To make curry:

• In a bowl, add yogurt, besan, turmeric powder, red chili powder, coriander powder and salt. Mix well till it becomes smooth. Keep aside.
• In a pan, heat 2 tbsp cooking oil. Add bay leaf, asafetida powder, cumin seeds, dry red chilies and sauté.
• When it crackles, add ginger paste, fried mangode, tomato puree and yogurt mixture. Add one cup of water and mix well. Let it simmer 3-4 minutes. Add garam masala powder and its ready to serve.

Garnish and Serving suggestion:
Garnish with fresh chopped cilantro and serve hot with fresh chapatis or fragrant basmati rice.

Hara bhara seekh kebab

“Seekh” means skewers and “kebab” means patties, so seekh kebab is patties on the skewers. Usually kebabs are associated with non vegetarian food category. But these crispy flavorful seekh kebabs are made from vegetables and chana (gram).

Ingredients:
Approx. 10 seekh kebabs

Green chana (gram) (fresh or frozen) – 1 cup
Green peas (fresh or frozen) – 1 cup
Carrot – 1
Potato – 2 medium
Roasted chana dal (dalia) – 1/2 cup
Chaat masala – 1 tsp
Garam masala – 1 tsp
Amchur powder – 1/2 tsp
Ginger garlic paste – 1/2 tbsp
Red chili powder – 1 tsp
Roasted cumin powder – 1 tsp
Cooking oil – 2 tbsp
Salt as per taste
Bamboo skewers – 10

Method:

• Grind roasted chana dal and keep aside.
• In a pressure cooker, cook green chana, green peas, carrot and potatoes.
• In a bowl, add cooked green chana, green peas, boiled and peeled potatoes and cooked carrot. Mash them well together and keep aside.
• In a pan, heat  1 tbsp oil and add ginger garlic paste and sauté for 2-3 minutes. Now add mashed vegetable mixture, all the dry spices and salt. Mix well. Sauté for 3-4 minutes and take it off the heat.
• Take the mix in a large bowl and gradually mix roasted chana dal powder to it. Make it into dough like consistency.
• Take a lemon size mixture in your hand and place skewer in it. Now gently but firmly spread the mix evenly on the skewer.
• In a wide shallow pan, add little oil and place these kebabs in single layer on medium heat. Let it become golden brown and crisp on one side and then turn them on the other side.
• When kebabs are evenly golden brown and crisp, it is ready to serve.

Enjoy these seekh kebabs with green chutney or tangy tomato chutney as an appetizer or evening snack.

Pongal [Southern Indian Rice Meal]

Ingredients: [For approx 4 servings]

Rice – 2 cups
Moong dal – 1 cup
Jeera – 2 tsp
Cashews(broken) – 1/2cup
Whole dry red chillies – 6
Whole peppercorns – 10-12
Curry leaves – 5-6 leaves
Garlic – 4 cloves
Chana dal – 1 tsp
Urad dal -1 tsp
Hing [Asafoetida powder] – 2 pinch
Butter – 2 tbsp
Salt as per taste

Method:

• Soak rice and moong dal  in water for an hour.
• Cook rice and dal with salt, turmeric powder and butter/ghee in a heavy bottom pot in 3 cups of water.
• In a pan, heat 2 tbsp butter. Add Jeera, chana dal, urad dal, hing powder, minced garlic, a few peppercorns and cashews. When it splatters, add curry leaves and dry red chillies.
• Add this prepared seasoning to the cooked rice mixture.

Serve hot for light lunch or dinner.

Healthy Brunch: Dal ke Paranthe

Healthy Brunch: Dal ke Parathe

Dal ka parathe is perfect for Sunday brunch. It is healthy and flavorful. You can use also leftover dal for this recipe.

Ingredients:

For Dal ke Parathe: [5  servings]

Wheat Flour – 2 cups
Moong dal [Split yellow lentil] – 1 cup
Onion -1 cup chopped finely
Fresh chopped Garlic -1/2 tbsp
Fresh chopped Ginger -1/2 tbsp
Green chilies- 1tsp finely chopped
Cilantro -1/4 cup finely chopped

Dry Spices:
Cumin seeds (Jira) – 1 tsp
Fennel seeds (Saunf) – 1 tsp
Asafoetida (Hing) powder -1/4 tsp
Turmeric powder-1/2 tsp
Red chili powder – 1 tsp
Garam masala powder – ½ tsp
Salt as per taste

Cooking oil for lightly shallow frying the parathas

Method:

• Wash Moong dal thoroughly. Boil washed moong dal using very little water and some salt or pressure cook it. When it is done, keep aside. For this recipe you can also use leftover dal for the parathas.
• Combine wheat flour, onions, ginger-garlic, green chilies and cilantro. Also add all the dry spices and finally cooked dal. Mix it all and knead well into dough. If necessary add very little water.
• Divide the dough into 10 equal portions and make even balls of it.
• Roll the dough balls into 8 inch diameter circles. Cook the parathas on hot griddle [tava] or a pan using very little oil on both the sides till it turns golden brown. Drain on the paper towel and keep aside.

Enjoy garma garam parathas with raita (yogurt) and achaar (pickle).

Lentil Soup: Comfort in a bowl

Lentil Soup: Comfort in a bowl

A bowl of warm soup sounds so comforting in wintry weather. Curl up near a fireplace with a bowl of aromatic soup and a good book is heaven.
Enjoy the simple and healthy lentil soup recipe from my kitchen.

Ingredients:
For lentil Soup: [for 4 servings]

Lentils (Whole masoor) dry – 1 cup

Dry Spices:
Cumin seeds – 1 tsp
Red chili powder – 1 tsp
Turmeric powder -1/2 tsp
Coriander powder – 1 tbsp
Kasoori Methi -1/2 tbsp

Wet Ingredients:
Onion -1/2 (finely chopped)
Carrots – ½ cup (finely chopped)
Celery – ½ cup (finely chopped)
Tomatoes -1 cup (finely chopped)
Ginger – 1 tbsp (finely chopped)
Garlic – 1 tbsp (finely chopped)
Green chili -1 tsp (finely chopped) [Optional]
Cilantro– 2 tbsp (finely chopped) for garnish
Vegetable stock or water – 6 cups
olive oil – 2 tbsp
Salt as per taste

Method:

• Wash and soak lentils in water for couple of hours.
• In a heavy bottomed pan, heat oil. Add cumin seeds. Let it crackle. Then add chopped onions, carrots and celery. Sauté till it becomes translucent. Add ginger, garlic and chopped green chilies (optional). Cook for 2 minutes.
• Add chopped tomatoes, red chili powder and coriander powder and let it simmer for 5-6 minutes on medium-low heat.
• Add the soaked lentils and vegetable stock/water to it. Simmer the soup on low heat for 35-40 minutes.
• Finally, add kasoori methi and let it simmer for 2 more minutes.

Garnish:
Garnish the Lentil soup with freshly chopped cilantro and serve with halved lemons.
Enjoy piping hot soup in winter nights.

Note: This soup can also be prepared in slow cooker.

Also submitted this recipe for My Legume Love Affair-19th helping event roundup, hosted by EC/Susan in,

Simple Indian Food Blog @

http://simpleindianfood.blogspot.com/2010/02/mlla-19th-helping-event-roundup.html

Tadka dal (Dal Fry)

Tadka dal (Dal fry)

For details please go to my new and updated site:

http://shvetasrecipes.blogspot.com/