Makar Sankranti - Recipe Of Methi Dal Dhokli

The Methi Dal Dhokli is a delicious treat from the Gujarati cuisine. Learn how to make/prepare Methi Dal Dhokli by following this easy recipe.

Ingredients:

For Dal

½ cup Toovar Dal (arhar)
¼ tsp Mustard Seeds
¼ tsp Cumin Seeds (jeera)
¼ tsp Fenugreek Seeds (methi)
10 Curry Leaves (kadipatta)
2 Cloves (laung/ lavang)
2 sticks Cinnamon (dalchini)
1 Bay Leaf (tejpatta)
2 small Red Chilies
¼ tsp Asafoetida (hing)
4 pieces Cocum (soaked)
¼ cup Chopped Tomatoes
½ tsp Turmeric Powder (haldi)
½ Lemon Juice
4 Green Chilies (slit)
½ tsp Chili Powder
1 tsp Ginger (grated)
1 tsp Ghee
½ tsp Jaggery
Salt to taste

For Dhoklis

1 cup Whole Wheat Flour
3/4 tsp Fenugreek Leaves (methi) (chopped)
½ tsp Turmeric Powder (haldi)
½ tsp Chili Powder
¼ tsp Asafoetida (hing)
1 tsp Oil
Salt (to taste)
¼ cup Chopped Coriander Leaves (to garnish)

Method

For Dal

* Wash the toovar dal and soak it in water for 15 minutes.

* Thereafter, cook it in the pressure cooker, till it whistles thrice. Keep it aside and allow it to cool.

* When it is slightly cool, whisk dal until it gets smooth.

* Take a pan and heat ghee in it. Add mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon sticks, bay leaf, red chilies and asafoetida in it and saute, till the mixture starts emitting fragrance.

* Now, add cooked dal to the above mixture, along with 3 cups of water, cocum, tomatoes, turmeric powder, lemon juice, salt, green chilies, chili powder, ginger and jaggery and cook it on simmer flame for 10 minutes.

For Dhoklis

* Mix all the ingredients required for preparing dhoklis and knead to form firm dough.

* Now, divide this dough into six equal pieces and roll out into thin chapattis.

* Put a non stick tawa over the flame and roast the chapattis on it, from both the sides. Keep them aside.

To Serve

* Before serving, boil the dal, put dhoklis in it and turn the flame on simmer.

* Stir it every 2- 3 minutes.

* Remove from the flame and garnish with coriander leaves.

* Serve hot.