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Dal Dhokli

posted 2 Jun 2012, 03:50 by Rajmi Arun   [ updated 3 Aug 2012, 05:51 ]
This is the second entry posted by Vijaya Venkatesh

Green whole Moong 1/2 cup (sprouted moong can also be used) (left over moong subji can also be used)
Wheat flour 2 cups
salt to taste
haldi powder 1/2 tsp
Mirchi powder 1 -2 tsp depending on ur taste
Garlic pods 3 or 4 (optional)
cooking oil 2 tbs
Jaggery smal piece (optional)

Soak green moong for 2 hrs and boil adding little haldi powder. If u are using sprouted moong just boil adding little haldi pwder.

Add salt, haldi and mirchi powder, crushed garlic pods and oil and mix well with the wheat flour.once the ingredients mix well add water and kneed the atta into a soft dough. Keep aside for 1/2 an hour. Roll the dough like chappathi and cut them in lenghth and breath so that u will get square shaped pieces.

Heat a heavy bottomed vessel and add 2 cups of water and boil it. When it starts boiling, add the boiled moong. After 2 min. add the cut pieces and boil them for few min. Stir occassionally so that the pieces doesnot break . Once they are cooked add jaggery and wait for few min, so that it melts. Switch off the stove and keep the vessel coverd. Serve hot in a bowl.The dish will be in semi lquid form.

This is a traditional dish prepared by the people of Saurashtra region.