Methi Dal Dhokli and back after a longggggggg break

I cannot believe that it has been almost 2 years.....uffff I know this cannot be called break but may be sabbatical leaves. Anyways due to new entry in our family and some health issues, I have been away from blogging for long time. Now I have decided to keep this blog alive again. Let's see how far I can go with this plan....

Coming to the today's recipe, I wanted to start this new beginning with another healthy and traditional Gujarati recipe. This is different version of dal dhokali. When I was looking online for the recipe, I got surprised because this dish is made in a totally different way in my home....one more reason to blog this recipe. I just love this dish because it has protein, carbs, greensand lots of flavous......yeah everything in just one dish.

Ingredients

For Dough

one and half cup whole wheat flour

salt as per taste

1 tsp red chili powder

1 tsp turmeric powder

1 tsp dhania jeera powder

1 tsp sesame seeds

1 tsp carom seeds

2 tsp oil

water as needed

For Dal

1 cup finely chopped fenugreek leaves

1 cup boiled and mashed tuvar dal

1 tsp red chili powder

1 tsp turmeric powder

1 tsp dhania jeera powder

pinch of asafoetida

2-3 tsp oil

1 tsp mustard seeds

2 garlic pods minced

1 tsp ginger paste

1 green chili

2 kokum (optional)

3-4 curry leaves

1 tsp amchur powder (or lemon juice)

jaggery as per taste

salt as per taste

2 cup water(or as per desired consistency)

To Garnish

1 tbsp chopped cilantro

Take one bowl and mix all the ingredients for the dough except water. Add water slowly and knead the dough. Dough for the dhokli should be not too soft because flour is not used for dusting while rolling the dhokalis.

Take one medium sized pot and heat oil in it. When oil is heated, add mustard seeds. When they start spluttering, add garlic,ginger,curry leaves and asafoetida. After few seconds add fenugreek leaves and stir well. Let it cook for 2 minutes. Then add tuvar dal and water. Now add all the spices,salt and jaggery, amchur powder. let it boil for couple of minutes.

Divide the dough into equal parts. Roll each part into thin rotis and cut into diamond shape. When dal and methi mixture start boiling, add dhokalis in it. Keep stirring inbetween, so dhokalis do not stick with each other. Let the dal dhokali simmer for 10-15 minutes or until all dhokali are well cooked. Garnish with chopped cilantro

Serve hot with steamed rice, pickle and onions.

Notes:-

This dish is very good for diabetic people with proper substituion of jaggery.

Jaggery is optional but it gives special gujarati taste and removes the pungent taste of fenugreek leaves.

This dish tastes best when eaten right away otherwise prepare the dal mixture and add the dhokali just before serving.

To indulge once in a while, serve this along with desi ghee on top....tastes superb!

PS

I will add the picture asap