Guvar Dhokli With Masala Thepla

Dal Dhokli use to be my and mine brother's favorite. I know how we use to fight over peanuts in it...!! Well after marrying in a Punjabi family, all my eating habits mostly changed. But over a period of time, i was craving for some typical gujju food and thankfully my in-laws and husband too loves it. Well currently i am hosting few punjabi guest and they wanted me to treat them with some typical gujju food, and so thought to make dal dhokli. And believe me they totally enjoyed and relished it. And in return i got heartiest blessings from them..Feels so satisfied when everyone especially family appreciates your efforts. Happy happy i am. :)

Ingredients:

For Curry:
3 tbsp Vegetable Oil
1/2 tsp Mustard seeds
10-11 Peanuts
Pinch of Asafoetida powder
1 tsp Ginger paste
3/4 tsp Garlic paste
2 green Chilies small chopped or paste
1 cup Guvarfali  (cluster beans) cut in to pieces
1 tsp Red chilly powder
1 tsp Turmeric powder
1 tsp Cumin-Coriander Powder each
1 tsp Garam Masala powder
Salt to taste
1 1/2 tsp of Sesame seeds

For Dhokli (Wheat Dumpling): (Same dough is use to make Masala Thepla)
2 cups of Whole Wheat Flour
1 tbsp of Vegetable oil
1 tsp Ajwain (carom seeds)
1 1/2 tsp of Red chilly powder
1/2 tsp of Turmeric powder
Salt to taste
Water to knead it into the dough


Recipe:

For Dhokli (Wheat Dumplings):

• In a large bowl, mix all the ingredients in the flour and knead into a soft dough. Keep it aside and meanwhile start preparing with curry.

For Curry

• In a broad Pressure cooker pan, heat oil and add mustard seeds, allow it cook until it crackles, and add pinch of asafoetida powder.
• Now add ginger, garlic and green chilly paste. Saute it for few seconds.
• Add in the pieces of Guvarfali (Cluster Beans), red chilly powder, turmeric powder, cumin-coriander powder, garam masala powder, salt to taste and pour water about 6-7 cups.
• Mix all well and allow it cook on a medium flame for 4-5 minutes.
• Meanwhile pull out 4-5 large balls from the dough. Roll each of the ball as much thin as possible with the sprinkle of dry flour. Cut in to diamond or square shape.
• Once the curry with guvar fali starts boiling, slowly one by one add the dhokli or wheat dumplings, (make sure the curry is boiling hot else in cold curry, it will stick to each other or will break).
• Keep stirring in between.
• After all the dhoklis are added, cover the lid and pressure cook with 4-5 whistles.
• Before serving, garnish it with sesame seeds and fresh coriander leaves.
• Serve it with Masala thepla and Lehsun (Garlic) Chutney. 

Konkani Vegetable Dal / Lentils

Ingredients:

Konkani Vegetable Dal/Lentil

1/2 cup yellow split Moong Dal
1/3 cup Tuver Dal (Arhar in Hindi and Pigeon pea in English)
1/4  cup Masoor Dal
2 tbsp Green Moong Dal
1 cup Chopped palak (Spinach)
1 cup dice in cube shape Lauki (Bottle Gourd)
1/2 tsp Turmeric Powder
Pinch of salt
1/2 cup Small chopped onion
1 tbsp olive oil
3 tbsp Fresh grated coconut
1 tbsp Tamarind Paste
4 whole Red Chilly
1 1/2 tsp dry fenugreek seeds

For Tempering:
1 tbsp Olive oil
1 tbsp ghee (Clarified Butter)
Pinch of Asafoetida Powder (Heeng)
1 tsp cumin seeds
1/2 tsp Mustard seeds
5-6 Fresh Curry Leaves
1/2 tsp Red Chilly Powder

Recipe:

• Pressure cook all four dals (Moong dal, Tuver dal, Masoor dal, Green Moong dal) with salt, turmeric, diced in cube shaped bottle gourd and Spinach together.
• Mean while in a non stick pan dry roast Fenugreek seeds until light pink and than add whole red chilly, further roast for a minute.
• Grind this Dry roast ingredients with  grated coconut and Tamarind paste in a mixer grinder jar and keep it aside.
• In the same pan, Heat 1 tbsp of olive oil and saute sliced onion with little salt until translucent.
• Now add all grinned and boiled ingredients to it with little water to it (about 1/2 cup or as required).
• Simmer on low flame and cook for 3-4 minutes.
• Now its time for tempering
• In a small fry pan heat oil and ghee with cumin and mustard seeds, as soon as it splutters add asafoetida powder, curry leaves and lastly red chilly powder.
• Pour this ready temper on dal and mix it nicely. Cook for another 2 minutes on low flame (add water if required).
• Garnish it with Fresh Coriander leaves and serve it with plain paratha or roti..