Tuesday, 8 December 2015

Stuffed Daal Dhokali

Today's recipe is a fusion one dish meal that is inspired through many cookery shows that I keep watching and my family's demands to cook something different.
This simple yet tasty dish is prepared using routine ingredients available at hand.
Try this and I am sure, this single dish will serve as complete meal for your family.
Ingredients:
For stuffing
1. 1 medium size potato cut into small pieces
2. 1 medium carrot cut into small pieces 
3. 1/2 cup fresh green peas
4. 2 tbsp oil
5. 1/2 tsp rai
6. 1/2 tsp jeera
7. 1 tsp red chilli powder
8. 1/2 tsp turmeric powder
9. 1/4 tsp sugar
10 Salt to taste

For making Dhokali
1. 1 1/2 cup whole wheat flour
2. 1 tsp carom/Ajwain seeds
3. Salt to taste
4. Water to knead
5. 1/2 tbsp oil

For Daal:
1. 1 cup Toowar daal, pressure cooked 
2. 1 medium tomato chopped
3. 1 tbsp ginger-garlic paste
4. 5-6 curry leaves
5. 1/2 tsp jeera
6. 1 tbsp red chilli powder
7. 1/2 tsp turmeric powder
8. 1 tbsp garam masala
9. 1/2 tsp sugar
10. Water as needed
11. Salt to taste

2 tbsp Fresh coriander finely chopped 

Preparation:
For Dhokali outer cover:
1. In bowl, mix wheat flour, carom seeds, salt and using water knead to stiff dough. Grease with oil and knead again. Cover and keep aside

For Stuffing:
1. For making the stuffing, heat 2 tbsp oil, add rai,jeera 
2. As it crackles add, potato, carrot and green peace. Cover and cook till all ingredients are soft. Do not over cook.
3. Add turmeric powder, red chilli powder, garam masala, sugar, salt and mix well. Saute for 2-3 mins.
4. Transfer in bowl and let it cool

For assembling Dhokali:
1. Divide the dough into equal portions and roll into small pooris. Keep the thickness to that of a chapati/phulka.
2. Now in each poori add a spoon full of stuffing, and cover it in a half circle shape. Seal the sides carefully by pinching with fingers.(Like karanji as shown below)
Make all Dhokali like below and keep aside

For preparing Daal
1. Heat oil in pan, add jeera, curry leaves
2. Add chopped tomato and fry till it softens.
3. Add ginger-garlic paste and fry for another 2-3 mins
4. Add turmeric powder, chilli powder, garam masala, salt, sugar and mix well. Fry till the oil starts separating
5. Add cooked daal and add water to adjust consistency.
6. As the daal starts boiling, reduce flame, and start adding each stuffed dokali slowly.
7. Gently stir occasionally. Add water if needed to adjust consistency. Cover and cook for 5-7 mins on low flame till the dhokali are cooked.
Garnish with chopped coriander and serve hot  

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