Daal Dhokri Dumplings:

Served Gujartis favourite Daal Dhokri in on bowl meal

INGREDIENTS:

FOR Daal: ½ cup yellow split pigeon peas, rinsed, 1½ cup water, 1 tsp oil, 2 tbsp peanuts, 1 tsp mustard seeds,½ tsp cumin seeds, 1 red chilli, broken, pinch asafoetida, few curry leaves, few coconut slices, 1 finely chopped tomato, 1 tsp ginger paste, 1½ cup water, ¼ tsp turmeric, ¾ tsp red chilli powder, ¼ tsp cumin powder, ½ tsp coriander powder, small piece jiggery, ¾ tsp salt, 1 tsp lemon juice, 2 tbsp finely Chopped coriander.

FOR DHOKLI:

1/2 cup wheat flour, ½ cup Chickpeas flour,¼ tsp turmeric, ½ tsp red chilli powder,¼ tsp carom seeds, ¼ cumin seeds,½ tsp salt,2 tsp oil,½ cup water

INSTRUCTIONS:

Daal:

cook yellow split pigeon peas in presser cooker using water.

Dumplings:

Prepare dumplings as seen (two ways) in this video with cooked Rice or filling of your choice.

Daal:

In a large pot heat oil then add peanuts, mustard seed, cumin seeds, broken red chilli, asafoetida, curry leaves, coconut slices and splutter tempering. Add chopped tomato, ginger paste and sauté until tomatoes turn soft. Add cooked dal, 1½ cup water and mix well adjusting consistency as required. Also add turmeric powder, chilli powder, cumin powder, coriander powder combine well making sure all the spices are mixed well. Add small piece of jiggery, salt and lemon juice. Once the dal comes to a boil, drop in dhokri dumplings or pieces and give a good mix well and let it boil for 10-15 minutes or until dumplings or dhokri pieces is cooked completely.

Finally, add 2 tbsp. coriander and enjoy daal dhokri.