Nearly Christmas now... I have only a few days left until I take a well deserved holiday. Unfortunately it wont be peaceful, as the Awesome Eight are starting to take over the house. With their eyes open and their legs gaining strength every day, they're starting to show their personalities! We have the yappy worriers, the wrestlers, the chewers, the laid back and the fat puppy types so far.
Coco is being fantastic, but the puppies are really starting to trouble her now. They're just tall enough to grab a slurp of milk even when Coco's standing up, so she really can't escape. And poor MOH is woken up everyday by the incessant yapping. He's feeling a little sleep deprived! I get to run off to work and escape, so I'm trying to make some of his favourite dishes to cheer him up until I'm on leave.
One of MOH's favourite dishes is Dal Dhokli, which is often known as 'Gujarati Pasta'! It's filling and tasty and pretty easy to make!
Dal Dhokli
Dal:
1/2 cup toor dal, washed and soaked for 20 mins
Handful raw/roasted peanuts (unsalted)
2 cups water
1 tbsp oil/ghee
1/4 tsp rai
1/4 tsp jeera
5-6 curry leaves
2 cloves
1 bay leaf
Pinch of hing
2-3 pieces of cocum (optional)
Jaggery to taste (optional)
1 tbsp ginger & garlic paste
2 green chillies, finely chopped
1/2 tsp haldi
1/2 tsp chilli powder (to taste)
Juice of 1 small lemon
Salt to taste
1/2 tsp garam masala
Coriander leaves for garnishing
Dhokli:
1/2 cup atta
pinch of salt
1/4 tsp haldi
1/4 tsp chilli powder
2 tsp oil
Dhokli
1. Mix together all the ingredients for the dhokli with enough water to knead a soft, firm dough
2. Roll out mixture into chapattis and cut into diamond shapes
3. Add the diamond pieces to a large pan of boiling water (just like you would for pasta) and cook for 8-10 minutes then drain
4. Whilst dhokli are cooking, make the dal
Dal
5. Cook toor dal and peanuts with 2 cups water in pressure cooker
6. Leave to cool then whisk until dal is smooth
7. Heat ghee/oil, then add rai, jeera, curry leaves, cloves, bay leaf, hing and cocum and cook for 30 seeconds or so
8. Add jaggery, ginger & garlic paste, green chilli, haldi and chilli powder and stir well
9. Add spice mix to the dal along with the lemon juice, salt and garam masala
10. Bring to the boil, add the dhokli and simmer for 10 minutes, adding extra water as necessary (the dal should not be too thick)
11. Serve garnished with coriander
I don't usually put cocum and jaggery in my version, as I'm not keen on the flavours, and I usually just slit the green chillies rather than finely chopping, as we don't like too much of that chilli kick.
If you like, you can add onions and tomatoes to the dal. Just add at step 8 along with the ginger & garlic paste and cook out for around 10 minutes before moving to step 9.
Quite often this is eaten on it's own, because the Dhokli provide your carbohydrates for the meal, but you can eat the dal along with rice if you have any left over!
I often make too much dough for Dhokli and end up using it to make chapatti the following day. Just keep the dough in a container in the fridge and get it out to warm up at least half an hour before you use it.
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