Ingredients for Daal | Dhokli Ingredients | Tarka (Jhonk) Ingredients |
1 Cup Toor Daal 1 Tbsp Ghee Salt to taste 1/2 Tsp Turmeric powder 1/2 Tsp Deggi Mirch 1 Bay Leaf 1 Tbsp Tamarind 1 Tbsp Jaggery (Gur) | 1 Cup Atta 1/2 Tsp Turmeric 1/2 Tsp Deggi Mirch 1/4 Ajwain 1/4 Asfeotida (Hing) Salt to Taste 2 Tbsp Oil | 2 Tbsp Ghee 1 Tsp Cumin Seeds 1 Tsp Mustard Seeds 1 Tsp Fenugreek Seeds Few Curry Leaves 1-inch Cinnamon Stick 1/4 Tsp Asfeotida (Hing) 1/2 Tsp Red Chilli Powder 2 Green Chillies, roughly pounded 1/2-inch Ginger, roughly pounded 5 - 6 Red Chillies, round grape sized preferred 2 Tomatoes, chopped (optional) 3 Tbsp Peanuts, shelled, fried in Ghee 1 Tsp Gujrati Garam Masala |
Pressure Cook Toor Daal, with all ingredients except Tamarind and Jaggery Ensure Daal is not too thick, and set aside | Add Flour with all ingredients, and knead into a soft dough, set aside and rest Portion your dough, roll into chapati and use a tava to cook half-way on both sides, slice this half-cooked roti into your preferred shape and size, set aside | For tempering Tarka (Jhonk) - On medium-heat add ghee to a pan, once it melts, add all ingredients for tempering except Gujrati Garam Masala |
Bringing all together for serving:
Add Tamarind, Jaggery into the boiled daal, Simmer on medium heat.
Now add Dhokli. Let it cook for 8 - 10 minutes on Low heat.
Pour the tempering and fried peanuts, and simmer for 2 minutes, adjust water to ensure Daal is not too thick.
To serve - garnish with Cilantro leaves and Gujarati Garam Masala
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