Hey All!!! I am so glad to be back in action. I really missed you all. You might have noticed some changes around here, hopefully I will be able to set out all that I plan to change around here and freshen up a bit...As always your comments and encouragement means the world to me, so keep sending me good vibes through your comments, they are truly appreciated!!!
Today, I ams haring with you a simple yet easy reciepe that my mom usually makes when we are home from a long vacation or a saturday night dinner.. simple lazy yet filling meal on its own....my kids call it INDIAN PASTA in LENTIL SOUP....whatever name you give it, its all so easy yet satisfying...
I followed Tarla Dallal's receipe . IT can be found on
But am copying the list here to make it easy for evryone to read.
For The Dhokli
1 1/2 cups whole wheat flour (gehun ka atta)
1/2 cup besan (bengal gram flour)salt to taste
1 tbsp coriander-cumin seeds (dhania-jeera) powder
a pinch of safoetida
2 tbsp oil
1/2 tsp chilli powder
For The Dal
2 cups s cooked and mashed toovar (arhar) dal
3/4 cup chopped tomatoes1/2 cup boiled peanuts
1 tsp chopped ginger (adrak)
2 to 3 slit green chilliesa few curry leaves (kadi patta)
1 tbsp jaggery (gur)
1 tbsp tamarind (imli) pulp
1 tsp chilli powder
1 tsp garam masala
1 tbsp chopped coriander (dhania)
salt to taste
For The Tempering
2 tbsp oil
1 tsp cumin seeds (jeera)1/4 tsp asafoetida (hing)
1/4 tsp turmeric powder (haldi)
For the dhokli
Combine all the ingredients in a bowl, mix well and knead into a soft dough, using enough water.
Cover and keep aside for 15-20 minutes.
Divide the dough into equal portions and roll out each portion into 6" diameter circles.
**Cut each roti into diamond or desired shapes and keep aside.
For the dal
Heat the oil in a kadhai and add the cumin seeds.
When the seeds crackle, add the asafoetida, turmeric powder, red chilli powder and the cooked dal, mix well and bring the dal to boil.
Add enough water, salt, ginger, green chillies and garam masala and mix well. Add the curry leaves, tomatoes, jaggery, tamarind and groundnuts and simmer for 10-15 minutes.
How to proceed
Just before serving, add the dhoklis to the dal and bring the dal to boil. Cook the dhokli's for about 10-12 mins.
(This recipe was contributed by Binaca on 27 Jul 2011)
** Serve hot with little ghee( Clarified Butter) and Steaming White rice. YUMM OOO
This ** is added from good old ASH.. The original rec asked about adding cooked roti to boiling dal.. however my mom and most maharashtrians home add the uncooked dhokli's and let it cook in the dal itself....
but try this on a rainy snowy or tired day!! and Bless your heart....