DAL DHOKLI (GUJARATI RECIPE)

[vc_row][vc_column][mk_fancy_title size=”20″ font_weight=”900″ font_family=”none”]DAL DHOKLI (GUJARATI RECIPE)[/mk_fancy_title][/vc_column][/vc_row][vc_row][vc_column][vc_row_inner css=”.vc_custom_1460793677186{margin-bottom: 30px !important;border-top-width: 1px !important;border-bottom-width: 1px !important;padding-top: 20px !important;padding-bottom: 20px !important;border-top-color: rgba(227,159,34,0.5) !important;border-top-style: dashed !important;border-bottom-color: rgba(227,159,34,0.5) !important;border-bottom-style: dashed !important;}”][vc_column_inner width=”1/4″][mk_icon_box icon=”mk-moon-clock-5″ title=”Prep. Time” text_size=”13″ font_weight=”100″ icon_size=”x-large” icon_color=”#8AA312″ title_color=”#8AA312″ txt_color=”#8AA312″ margin=”0″]30 mins[/mk_icon_box][/vc_column_inner][vc_column_inner width=”1/4″][mk_icon_box icon=”mk-li-clock” title=”Cooking Time” text_size=”13″ font_weight=”100″ icon_size=”x-large” icon_color=”#8AA312″ title_color=”#8AA312″ txt_color=”#8AA312″ margin=”0″]35 mins[/mk_icon_box][/vc_column_inner][vc_column_inner width=”1/4″][mk_icon_box icon=”mk-moon-pie-5″ title=”Serves” text_size=”13″ font_weight=”100″ icon_size=”x-large” icon_color=”#8AA312″ title_color=”#8AA312″ txt_color=”#8AA312″ margin=”0″]3 to 4[/mk_icon_box][/vc_column_inner][vc_column_inner width=”1/4″][mk_icon_box icon=”mk-li-love” title=”Difficulty” text_size=”13″ font_weight=”100″ icon_size=”x-large” icon_color=”#8AA312″ title_color=”#8AA312″ txt_color=”#8AA312″ margin=”0″]Simple[/mk_icon_box][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/3″][mk_fancy_title color=”#d64c4f” size=”20″ font_weight=”bold” margin_bottom=”0″ font_family=”none” animation=”bottom-to-top”]Ingredients[/mk_fancy_title][mk_fancy_title tag_name=”h4″ size=”20″ font_weight=”400″ font_family=”none” animation=”bottom-to-top”]For The Dal[/mk_fancy_title][/vc_column_inner][vc_column_inner width=”2/3″][mk_custom_list icon_color=”#d64c4f” align=”left” animation=”left-to-right”]

1 cup toovar (arhar) dal
2 tbsp ghee,1 tbsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
5 curry leaves (kadi patta)
2 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
1 bayleaf (tejpatta)
2 round red chillies (boriya mirch)
1/4 tsp asafoetida (hing), 5 kokum , soaked
5 tbsp jaggery (gur)
1/2 tsp turmeric powder (haldi)
1/2 tbsp lemon juice
2 green chillies slit green chillies
1/2 tsp chilli powder
1 tsp grated ginger (adrak)
2 tbsp boiled peanuts
salt to taste
[/mk_custom_list][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/3″][mk_fancy_title color=”#d64c4f” size=”20″ font_weight=”bold” margin_bottom=”0″ font_family=”none” animation=”bottom-to-top”]Method[/mk_fancy_title][mk_fancy_title tag_name=”h4″ size=”20″ font_weight=”400″ font_family=”none” animation=”bottom-to-top”]For The Dal[/mk_fancy_title][/vc_column_inner][vc_column_inner width=”2/3″][vc_column_text animation=”left-to-right”]1- Clean, wash and drain the dal.

2- Combine the dal and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles.

3- Allow the steam to escape before opening the lid. Remove and blend it till smooth using a hand blender and keep aside.

4- Heat the ghee and oil in a deep kadhai, add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bayleaf, round red chillies and asafoetida, mix well and sauté on a medium flame for 1 minute.

5- Add the dal, 3½ cups of water, kokum, jaggery, turmeric powder, lemon juice, green chillies, chilli powder, ginger, peanuts and salt and mix well.

6- Bring to a boil and simmer for 10 minutes while stirring once in between. Keep aside.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column][vc_separator color=”orange” style=”dashed”][vc_row_inner][vc_column_inner width=”1/3″][mk_fancy_title color=”#d64c4f” size=”20″ font_weight=”bold” margin_bottom=”0″ font_family=”none” animation=”bottom-to-top”]Ingredients[/mk_fancy_title][mk_fancy_title tag_name=”h4″ size=”20″ font_weight=”400″ font_family=”none” animation=”bottom-to-top”]For the Dhoklis[/mk_fancy_title][/vc_column_inner][vc_column_inner width=”2/3″][mk_custom_list icon_color=”#d64c4f” align=”left” animation=”left-to-right”]

1 cup whole wheat flour (gehun ka atta)
1 1/2 tbsp besan (bengal gram flour)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/4 tsp asafoetida (hing)
1 tbsp oil
1/4 tsp carom seeds (ajwain)
salt to taste
4 tbsp finely chopped coriander (dhania) for garnish
[/mk_custom_list][/vc_column_inner][/vc_row_inner][vc_row_inner][vc_column_inner width=”1/3″][mk_fancy_title color=”#d64c4f” size=”20″ font_weight=”bold” margin_bottom=”0″ font_family=”none” animation=”bottom-to-top”]Method[/mk_fancy_title][mk_fancy_title tag_name=”h4″ size=”20″ font_weight=”400″ font_family=”none” animation=”bottom-to-top”]For the Dhoklis[/mk_fancy_title][/vc_column_inner][vc_column_inner width=”2/3″][vc_column_text animation=”left-to-right”]1- Combine all the ingredients in a bowl and knead into a firm dough using enough water.

2- Divide the dough into 5 equal portions and roll out each portion into thin chapatis [approx. 200 mm. (8”)].

3- Heat a non-stick tava (griddle) and gently cook each chapati till light brown spots appear on both the sides.

4- Cool and cut each chapati into diamond or square shapes and keep aside.[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row]

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