Ingredients: cup Whole Wheat Flour, - to taste, tablespoon Sunflower Oil, Wheat Flour - for rolling, Potato (Aloo) - boiled and mashed, tablespoon Red Chilli powder, tablespoon Garam masala powder, tablespoon Coriander (Dhania) Leaves - chopped, tablespoon Sugar - optional, tablespoon Lemon juice, cup Arhar dal (Split Toor Dal) - boiled and ground, tablespoon Turmeric powder (Haldi), cup Raw Peanuts (Moongphali) - boiled, - to taste, Tomato - finely chopped, Green Chilli - finely chopped, inch Ginger - grated, tablespoon Lemon juice, tablespoon Jaggery - chopped, tablespoon Sunflower Oil, tablespoon Mustard seeds, tablespoon Cumin seeds (Jeera), teaspoon Asafoetida (hing), Curry leaves, Dry Red Chillies, Cinnamon Stick (Dalchini), Cloves (Laung), Bay leaf (tej patta), tablespoon Coriander (Dhania) Leaves - chopped, Vegetarian diet
Instructions: To prepare Potato Stuffed Dal Dhokli Recipe, get prep with all the ingredients mentioned and proceed with making the dumplings. Start with sieving the flour with salt and knead into a semi-stiff dough with enough water.Cover the dough with a lid and keep aside for 10-15 minutes. Meanwhile prepare filling for dumplings. Take boiled and mashed potato in one bowl, add salt to taste, chilli powder, turmeric powder, chopped coriander, Garam masala, lemon juice and sugar(optional).Mix all spices well into potato. Make medium sized balls from the potato mixture.Make about 10-15 equal small sized balls from the dough.Roll out into 3-4 inches diameter roti base with a rolling pin, place the potato ball in center of roti. This rolled out roti dough should be thinner, like the thickness of regular chapati.Bring together all the edges in the center and join them. Cover whole potato roll with roti, remove the excess dough if necessary. Try to avoid thick covering around the stuffing.Similarly, prepare 10-15 dumplings till all the filling is used up and cover with a plate.For Lentil CurryTo make lentil curry, clean, wash and drain the lentils. Combine the lentil, about 2 cups of water, & turmeric powder in a pressure cooker and cook for 3 whistles.Combine the cooked dal and a cup of hot water in a tall mixing bowl and blend it well using a hand blender till smooth. Add enough water and mix very well.Place the mixture in a shallow frying pan on the flame and add turmeric powder, peanuts boiled, salt to taste, tomato, green chilli, ginger, lemon juice, & jaggery.Mix well and cook on a medium flame for 10 to 15 minutes, while stirring occasionally.Now add prepared dumplings gently into dal, and cook them for another 15 minutes, once dumplings are starting to come at top of dal, it is almost cooked.Meanwhile, for the tempering, heat the oil in a small non-stick pan, add mustard seeds and cumin seeds, allow them to crackle.When the seeds crackle, add the asafoetida, curry leaves, red chillies, cinnamon, cloves, bay Leaf and sauté on medium till aromatic.Add this tempering to the dal, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.After adding tempering cook for 5 minutes and now it is ready to serve.Serve Potato Stuffed Dal Dhokli Recipe along with Masala Khichia Recipe (Spicy Corn Flour Papad) for a meal in itself.