Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha
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Dal dhokli

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Dal Dhokli

Serves: 2 persons

Ingredients:

For the dhoklis:

  • 1 cup whole wheat flour
  • 1 tablespoon gram flour/besan
  • ½ teaspoon red chili powder
  • ½ teaspoon turmeric powder
  • ¼ teaspoon carrom seeds
  • 1 tablespoon oil
  • Salt to taste

For the dal:

  • ½ cup toor dal/arhar dal
  • 2 tablespoon tamarind pulp
  • 1 tablespoon jaggery
  • 1 teaspoon red chili powder
  • Salt to taste

For the tempering:

  • 1 spring curry leaves
  • Pinch of turmeric powder
  • 2 tablespoon oil
  • ¼ teaspoon mustard seeds
  • ¼ teaspoon asafoetida
  • 1 stick cinnamon
  • 2-3 cloves
  • 4-5 chopped garlic pods
  • Chopped cilantro

Method:

For the dhoklis:

  1. Combine all the ingredients in a bowl. Knead it into a soft dough with water.
  2. Cover the dough with a lid and keep aside for atleast 15 minutes.
  3. Divide the dough into 5 equal portions and roll out into a chapati. Cut each chapati into square shapes. Separate the squares and keep aside.

For the dal:

  1. Pressure cook the dal with 2 cups of water for 3-4 whistles. Whisk the dal until smooth.
  2. In a deep pan, heat the oil and add all the ingredients for tempering one by one.
  3. Pour the dal to the tempering. Add salt, tamarind pulp, jiggery and chilli powder.
  4. Mix well and cook on a medium flame for 5 to 10 minutes, while stirirng occasionally.
  5. Add water to make dal of very thin consistency. Once it starts boiling add the dhoklis one by one.
  6. Mix well and cook on a medium flame for aound 5 minutes, stirring occasionally.
  7. Dal dhokli is ready! Serve immediately with ghee and onion.

Dill Subzi or Shepu Bhaji

Dill Subzi or Shepu Bhaji

Serves: 2-3 persons

Ingredients:

Ingredients

  • 2 cups finely chopped dill leaves
  • 1 tablespoon chana dal
  • 1 tablespoon raw peanuts
  • 1 medium onion chopped
  • 2 cups water
  • 2-3 tablespoon gram flour (Besan)
  • 2 tablespoon oil
  • 2-3 garlic cloves chopped
  • ¼ teaspoon turmeric
  • 1 teaspoon red chilli powder
  • 1 teaspoon cumin seeds
  • 2 dry red chillies
  • Salt to taste

Method:

  1. Add chopped dill leaves, raw peanuts, and chana dal in a bowl. Add 2 cups water. Put the bowl in a pressure cooker and cook for 3-4 whistles.
  2. Let the pressure go down completely. Get the bowl out of pressure cooker. Add besan or gram flour and whisk properly. there should not be any lump.
  3. Heat 1 tablespoon oil in a pan. Add cumin seeds, and half of the chopped garlic. stir till the garlic turns brown (Do not burn garlic). Add asafoetida, red chilli powder, and turmeric. Add chopped onion and stir for a minute.
  4. Add cooked dill leaves and mix well. Add salt to taste. Let the curry boil for a minute. Adjust water consistency if necessary.
  5. Heat 1 tablespoon oil in a seperate pan. Add remaining chopped garlic, red chillies and pinch of asafoetida. Add this seasoning to the cooked dal. Turn off the flame. Put the lid on and let the curry cook for a minute.
  6. Serve hot with jowar bhakri or rice flour bhakri.