Stuffed Dal Dhokli

Name: Stuffed Dal Dhokli
Cuisine: Indian
Ingredients: For The Dal; 1 cup toovar (arhar) dal; to taste salt; 5 kokum, soaked for 15 minutes and drained; 1/2 tbsp lemon juice; 1/2 cup chopped jaggery; 1 tsp ginger-green chilli paste; 1 tsp chilli powder; 3 tbsp broken cashew nuts; 10 curry leaves; 1/4 tsp Turmeric powder; 2 tbsp ghee; 1 tbsp oil; 1/4 tsp cumin seeds; 1/4 tsp mustard seeds; 1/4 tsp asafoetida; 1 stick cinnamon; 2 cloves; For the stuffing; 1/2 cup boiled and mashed potatoes; 1 tbsp finally chopped coriander; 1/4 tsp chilli powder; 1 pinch turmeric powder; 1/4 tsp coriander - cumin seeds; 1/4 tsp dried mango powder; to taste Salt; For the dough; 1/2 cup whole wheat flour; 3/4 tbsp besan; to taste Salt

Nidhi Shukla @nishi_123

India

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Nidhi Shukla @nishi_123

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Ingredients

For The Dal
1 cuptoovar (arhar) dal
to tastesalt
5kokum, soaked for 15 minutes and drained
1/2 tbsplemon juice
1/2 cupchopped jaggery
1 tspginger-green chilli paste
1 tspchilli powder
3 tbspbroken cashew nuts
10curry leaves
1/4 tspTurmeric powder
2 tbspghee
1 tbspoil
1/4 tspcumin seeds
1/4 tspmustard seeds
1/4 tspasafoetida
1 stickcinnamon
2cloves
For the stuffing
1/2 cupboiled and mashed potatoes
1 tbspfinally chopped coriander
1/4 tspchilli powder
1 pinchturmeric powder
1/4 tspcoriander - cumin seeds
1/4 tspdried mango powder
to tasteSalt
For the dough
1/2 cupwhole wheat flour
3/4 tbspbesan
to tasteSalt
1/4 tspchilli powder
1/4 tspTurmeric powder
1 pinchcarom seeds
1/2 tbspoil
Whole wheat flour for rolling

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Steps

1

For the dal
Clean, wash and drain the dal.
2

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

Allow the steam to escape before opening the lid.
4

Combine the cooked dal and 1 cup of hot water in a deep non-stick pan and blend it well using a hand blender till smooth.
5

Add more 2½ cups of hot water and mix very well.
6

Place the deep non-stick pan on the flame, add the salt, kokum, lemon juice, jaggery, ginger-green chilli paste, chilli powder, cashewnuts, curry leaves and turmeric powder, mix well and cook on a medium flame for 5 to 7 minutes, while stirirng occasionally.
7

Meanwhile, for the tempering, heat the ghee and oil in a small non-stick pan, add the cumin seeds and mustard seeds and allow them to crackle.
8

When the seeds crackle, add the asafoetida, cinnamon, cloves and sauté on a medium flame for 30 seconds.
9

Add this tempering to the dal, mix well and cook on a medium flame for 2 minutes, while stirirng occasionally. Keep aside.
10

For the stuffed dhokli. Combine all stuffing ingredients and mix it properly.
11

Divide the mixture into 20 small rounds and keep aside
12

For the dough. Combine all ingredients for dough and knead a semi stiff dough using enough water
13

Cover the dough with a lid and keep aside for atleast 15 minutes.
14

Divide the dough into 2 equal portions.
15

Roll out a portion of the dough into a 200 mm. (8”) diameter thin circle using a little whole wheat flour for rolling.
16

Cut the rolled portion into 50 mm. (2”) diameter circles with help of a cookie cutter or a sharp vati.
17

Put a portion of the potato stuffing in the centre and bring all the sides together towards the centre to seal it and press it lightly.
18

Repeat steps 6 to 8 to make more stuffed dhoklis.
19

Just before serving boil the dal, once it starts boiling, add the stuffed dhoklis and coriander, mix gently and cook on a medium flame for 10 minutes, while stirring occasionally.
20

Serve immediately with ghee