It's been a long time since I wanted to write this recipe. It reminds of my old good times at my mom's place before marriage, those lazy mornings, laid-back schedules, cozy evenings and long awaited Sundays... Aaaaaah.... Like most of you, my friends, I also dream of going back to those childhood days, and wish I feel them again with my doll growing and passing through that stage.
Now this recipe is really special to me because I have loved this food since my childhood and perhaps this is one out of those lucky ones whom I am all set and ready to consume even the next day if left over.
I am just too delighted to finally write it, and for those who haven't heard about it, I sincerely request you ( I don't do that ever otherwise, but with this one, yeah!) to try this at least once and I bet it is going to be in your 'quick meals list' soon.
Preparation time: 15 minutes
Cooking Time: 20 minutes
1. Urad Dal Split: 1/4 cup
2. Moong Dal Split: 1/4 cup
3. Arhar/ Toor Dal (Yellow Lentils): 1/4 cup
4. Garlic: 3 cloves (big)
5. Onions: 2 (finely chopped)
6. Tomatoes: 3 (finely chopped)
7. Green Chilly: 1 (sliced)
8. Coriander Powder: 3 tsp
9. Turmeric Powder: 1 tsp
10. Cumin Powder: 1 tsp
11. Red Chilli Powder: 2 tsp or as per taste
12. Asafoetida: a pinch
13. Cumin seeds: 1/2 tsp
16. Coriander leaves (chopped)
17. Whole wheat flour/ Atta: 2 cups
- Wash the lentils/ dal well and take 2 whistles in a pressure cooker with sufficient water. Add turmeric powder and salt before boiling.
- Now take whole wheat flour/ atta and add 2 tbs oil, turmeric powder, red chilli powder, coriander powder, salt and prepare a hard dough (like that of poori) with water.
- Make very small balls out of this, flatten them and press the center slightly to form an indent.
- Now transfer these balls to the half-cooked dal and take a whistle.
- Let's prepare the seasoning. Take 3 tbs oil in a pan and heat it. Add cumin seeds, followed by chopped onion and garlic. Saute till they turn light brown and are properly cooked. Add tomatoes followed by the spices and cook for 5 minutes till the oil separates.
- Now add this seasoning to the cooked lentil and dhokli mix.
- Garnish with coriander leaves and serve fuming.
- The dal/ lentil combination depends on you. If you wish, you can make this with a single variety though I prefer to use multiple lentils to enhance the flavor and nutrients.