Dal Dhokla Recipe

• ¼ tsp Mustard Seeds
• ½ tsp Cumin Seeds
• ¼ tsp Fenugreek Seeds
• 12 Curry Leaves
• 3 Cloves
• 2-3 shells Cinnamon
• 2 Bay Leaves
• ½ tsp Asafetida
• 3 Chilies (small round)
• 4 tbsp Ghee
• 150 gm Toor Dal
• 3 tbsp Peanuts
• 10 pieces of Kokam
• 1 Tomato (finely chopped)
• 5 tbsp Jaggery (Gur)
• ¼ tsp Turmeric Powder
• 1 tsp Chilli Powder
• 2 tbsp Oil
• ¼ tsp Ajwain
• Salt to taste

• Boil the dal for about 5 minutes until it’s cooked and pressure cook the peanuts.
• Add cumin seeds, mustard seeds, fenugreek seeds, curry leaves, cloves, cinnamon, small round chilies.
• Add 4 cups of kokam, tomato, jaggery, turmeric powder, chili powder, asafetida, oil, salt to taste
• Now add peanuts, dal and salt to simmer for about 10 minutes.
• Make firm dough using wheat flour, turmeric powder, chilli powder, asafetida.
• Gently roast on both the sides and cut into different shapes and keep it aside.
• Garnish with Coriander.