Dhal Dokli

You have got to love one pot dish and if it is like a soup it is even better. So this time around I tried making Dhal Dokli an inspiration from showmethecurry... This is a dish where you have dhal and the roti cooked like a soup. This dish resembles dumpling soup a lot. It has a lot of traditional spices and is mild in flavor. Perfect for a cold and blustery winter day...

Ingredients for dhal - very traditional toor dhal

- 1 cup toor dhal boiled
- 1 tomato chopped
- 1 cup peas (optional)
- few red chilies
- 1 tsp cumin seeds
- 1/4 tsp methi seeds
- 2 pieces of Kokam (This is black in color and has a tangy taste)
- 1 tbsp jaggary or brown sugar
- 2 tbsp peanuts
- 1 tsp cumin powder
- 1 tsp chili powder
- 1/2 tsp turmeric powder
- 1 tsp oil
- salt to taste

Ingredients for Dokli's
- 1 cup atta/ whole wheat flour
- 1/4 cup besan flour
- 1 tsp ajwain
- 1 tsp hing powder
- 2 tsp oil
- 1 tsp chili powder
- salt to taste

Method:

1. Start with preparing your dhal. In a big pot add the oil and the seasoning ingredients - Cumin seeds, red chilies and methi seeds. Once they turn color add your peanuts and roast them well. Now mix in your peas if you add them.
2. Add the tomatoes and toss them a bit. Add your chili powder, cumin powder, coriander powder, turmeric powder and chili powder. Add the cooked toor dhal. Mix in kokam, jaggary and salt. Let it come to a boil.
3. Meanwhile thake the ingredients for the dokli and make a stiff dough. Roll it like you will do for a roti. Do not dust it with flour instead use oil to roll this. Cut this roti into diamond pieces. These are your doklis.
4. Slowly add the doklis inside the dhal. Let this whole mixture cook for the next 30 minutes. You need cook it this long so we loose the raw taste of the dough.

Garnish with coriander and optionality serve it with a piece of lime. The slight tangy taste of the dhal with peanuts and the dokli in it makes it a perfect dinner.

Sending it to book marked reciepe hosted by Priya

Kadambam

I happened to see this recipe in one of the Tamil cooking chanels. The reason I was attracted to this recipe is because you make something like sambar rice but without any toor dhal in it. Typically toor dhal is the main ingredient but not in this one. To top it this is a perfect one pot meal.

Ingredients :
- 1 cup rice cooked
- 1 eggplant cut to pieces
- 1 small sweet potato cut to pieces
- 1 small white pumpkin
- few beans
- 2 tbsp black channa dhal
- 1/4 cup whole green moong dhal
- 1/4 cup black eye peas
- 1 lemon size tamarind soaked and juice extracted
- 1/4 tsp turmeric
- salt to taste

Fry and grind:
- 3 tbsp coriander seeds
- 1 tbsp urad dhal
- 2 tbsp channa dhal
- 5- 6 dried red chillies

Seasoning:
- 1 tsp mustard seeds
- 1 tsp jeera
- curry leaves
- 1/4 tsp hing powder
- oil to taste.

Method:
1. Soak all the dhals (black channa, whole moong and black eye peas) the previous night. Cook till they become soft.
2. In another big vessel add all the vegetables, tamarind extract, turmeric powder and salt. Cook till it becomes soft.
3. Now add the ground powder and let it boil for a few minutes. Add the dhal and rice finally and boil it for 5 - 10 minuts.
4. In a separate pan add the oil and the ingredients for seasoning. Once they splutter add it to the cooked rice. Serve this hot with raita or papad.

Variation: 1 - Make small urad bhoda and add them to the rice at the end. This makes the rice a little bit richer.

Sending it to book marked reciepe hosted by Priya