Dal ki Dulhan Dal Dhokli Bihari Recipe Sanjeev Kapoor Khazana

Think a quick and filling meal and Dal ki Dulhan is one dish you must dry. The Bihari version of Gujarati Dal Dhokli and of Maharashtrian Varan Fala

DAL KI DULHAN

Ingredients
1 cup split pigeon pea (toor dal), soaked
cup split Bengal gam (chana dal), soaked
tsp turmeric powder
Salt to taste
1 cups whole wheat flour
3 tsps mustard oil
2-3 tbsps ghee
1 tbsps chopped garlic
2 tsps cumin seeds
4-5 dried red chilies
1 medium onion, finely chopped
tsp red chili powder
tsp coriander powder
tsp garam masala
1 tbsp chopped fresh coriander

Method:-

1. In pressure cooker add the toor dal, chana dal; add 3 cups of water, tsp turmeric powder, salt to taste and mix well. Cover the lid and cook for 4-5 whistles on medium heat.
2. Meanwhile to make the dough, take whole wheat flour in a parat add salt to taste, mustard oil. Mix well and gradually add the cup water, kneed into semi soft dough. Cover with the damp muslin cloth, set aside for 5 minutes.
3. Take a big portion of a dough roll it into a boll, dust the work top with some whole wheat flour, place the ball and roll it into the large disk. Cut with the small stainless steel bowl or a round cookie cutter.
4. Apply the water on four sides of disk,
5. For the tadka heat ghee in a deep pan, add cumin seeds, chopped garlic and saut till it becomes light golden, add dried red chilies and saut till golden brown.
6. Add onion and saut till golden brown add tsp turmeric powder, red chilli powder, coriander powder, garam masala and cook for 1 minute.
7. Open the lid once the pressure reduced completely, add cooked dal into the prepared tadka, and mix well.
8. Add in the prepared dumplings, gently mix, and bring the mixture to boil, reduce the heat to low cover and cook for 6-8 minutes.
9. Add chopped coriander and mix well, transfer the dal on serving bowl, drizzle some ghee, garnish with fresh coriander sprigs, and serve hot.

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