Wednesday, January 27, 2010

Dal Dhokli / Pasta in Lentil soup Indian Style

Consider this as a totally authentic pasta dish not coming from Italy but from heart of India, Gujarat. Fresh pasta simmered in tasty, spicy and aromatic lentil soup, slice of heaven served on plate. The wholesomeness of whole wheat flour and protein rich lentils make this dish extra special.
Gujaraties are well-known for their love of food and the range of dishes which are unique in itself and this dish comes as a proof of it.
Some people describe dal dhokli as a pasta-like dish as I do, but the practice of dropping everyday bread dough into a simmering pot, puts it in the dumpling category too. So its upto you to pick your choice.
This is a one pot dish and a favorite in Gujarat as a Holiday evening dish.
Happy Cooking.

Ingredients :

For Gujarati Dal:
1/2 cup toor dal/arhaar dal/split pigeon peas, pressure cooked/boiled and crushed/churned
1/2 tsp mustard seeds (rai)
1/2 tsp cumin seeds (jeera)
1 tsp fenugreek seeds (methi)
10-12 curry leaves
2 small round red chillies (boriya)/dry red chillies
1/4 tsp asafoetida (hing)
1 tbs oil
2 tbs peanuts
8 pieces cocum, soaked/2 tbs lemon juice (I used lemon juice)
3 to 4 tbs jaggery (gur)/ sugar
1 tsp turmeric powder (haldi)
4 green chillies, slit
1 tsp chili powder
1 tsp grated ginger
salt to taste
Handful of freshly chopped coriander leaves/cilantro for garnishing

For Dhokli:
1 1/2 cup whole wheat flour (gehun ka atta)
1 tsp turmeric powder (haldi)
1 tsp chili powder
1 tsp asafoetida (hing)
2 tbs oil
1 tsp carom seeds (ajwain)
salt to taste

Method :

Preparing Dhokli-
Mix the atta, ajwain, chili powder, salt, turmeric powder oil, asafoetida, oil and add enough water to it to make a stiff dough. Divide the dough into 8 equal sized portions and roll out the dough, cut it into square or diamond shaped pieces, separate the individual pieces and keep aside on a large tray to dry out.

Preparing Dal-Dhokli-
In a large and deep pan, heat the oil, and add the mustard seeds. When they start to pop, add peanuts, cumin seeds, curry leaves, fenugreek seeds, asafoetida, red chillies and finally add the cooked dal.
Add the slit green chillies, grated ginger, turmeric powder, red chili powder, jaggery and lemon juice and plenty of water (around 4 cups).
Add Salt to taste.
Bring it to a boil.

Add the dhokli pieces to the dal and cook it for a few minutes on medium heat until the dal starts to thicken and the dhoklis have softened and cooked. I usually add dhoklis and pressure cook them for 1 whistle.
Garnish it with chopped coriander leaves.

Tips :
Serve hot with a dollop of ghee, thats the traditional way of enjoying dal dholki.
Dal dhokli can be prepared using left over gujarati dal, just add 2-2 1/2 cups of water to left over dal and bring it to a boil, adjust the spices if necessary, add in dhoklis and pressure cook for 1 whistle or till dhoklis are cooked.
Prepare double recipe of dhokli and freeze half of it in Ziploc bags for future use. Time saving hmmm!!! so that next time I only need to make some dal and drop in the dhoklis.
In case you have leftover dal dhokli, reheat it with a little water to thin it out.

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