“Dal Nachani Dhokli” … dal dhokli is a delicious one pot sort of a meal prepared with addition of wheat flour dumplings into spiced dal … for a change prepared this dish with nachani flour dumplings along with mitkesanga (cluster beans) … tastes awesome served with phulkas/ chapati/ poori … Yummilicious …
** Dal Dhokli is a traditional one pot meal from northern parts of India specially from the states of Gujarat, Maharashtra and Rajasthan. Here the usual dough rolled for the preparation of roti is cut to pieces and add to simmering dal to which the spices are included. You can add in some veggies as per your choice too which makes it that much more one pot meal.
** In all, a delicious and easily prepared dish that tastes great during meals. Though it is served with roti/ poori, you can serve it as it is or with rice too. Again, though prepared with tuvar/ toor/ tur dal or moong dal I guess you can go ahead and prepare it with any dal/ pulses too after all change is the necessity in continuity of relishing tasty dishes.
** Largely wheat flour with/ without spices is used in preparing the dough, for a change I added on nachani finger millet flour and wheat flour in 1:1 proportion for the dough, while rest of the method followed is same as that of the Dal Dhokli post I previously shared. Tastes best served steaming hot as it somewhat loses taste on cooling down.
** There are many variations in this dish each person following their own family pattern and I have followed to my heart's desire. I always think, one should try out dishes in their own combinations that which is sure to be loved in their home, there is no hard and fast rule as such when it comes to innovation in recipes, and its one’s own choice.
** I have already shared a dal dhokli recipe to which I am sharing a common link at the bottom of this recipe. It includes a few pictures of procedures, if need be please go through the same for guidance. There are many more delicious recipes shared which you can browse and try out too. I will be sharing more, so do keep a keen watch on this space, Thank you.
** Here is my one simple method of preparing “Dal Nachani Dhokli” ….
** Ingredients for the Dal :
Tuvar Dal/ Tori Dali/ Arhar Dal : 1 cup
Mitkesanga/ Cluster Beans/ Chitki Mitki/ Gavar : 100 gms
Tomato : 2 medium sized
Mustard Seeds/ Sasam/ Rai : ¼ tsp
Jeera/ Cumin Seeds : ¼ tsp
Green Chillies/ Hari Mirchi/ Tarni Mirsangi : 2 medium sized
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh leaves
Dhania/ Kothimbir/ Coriander Powder : 1 tsp
Cumin/ Jeera Powder : ½ tsp
Hing/ Asafoetida Powder : ½ to 1 tsp
Turmeric/ Haldi Powder : ½ tsp
Goda Masala Powder : 1 tsp
OR
Garam Masala Powder : ½ tsp
Kashmiri Red Chilly Powder : 1 tsp
Jaggery/ Goda/ Gud : 1 tsp grated/ powdered
Salt/ Namak/ Meeta : to taste
Coriander Leaves/ Kottambari Pallo/ Dhania : handful finely chopped.
Oil/ Tel/ Tela : 2-3 tblsp
** For Tempering/ Seasoning/ Tadka/ Pannaka :
Ghee/ Toop : 1 tblsp
Mustard Seeds/ Sasam/ Rai : 1 tsp
Jeera/ Cumin Seeds : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh leaves
Dry Red Chilly/ Sukki Mirsanga/ Sukki Mirchi : 2-3
** For preparing the Nachani- Wheat Flour Dough :
Nachani/ Ragi/ Finger Millet Flour : ½ cup
Wheat Flour/ Atta/ Chapati Peeta : ½ cup
Salt/ Namak/ Meeta : to taste
Oil/ Tel/ Tela : ½ tsp
Water : as needed.
** Wash and cut the edges of cluster beans/ mitkesanga. Cut into 1.5 inch sized pieces and add into a pressure cooker pan along with ½ cup of water. Pressure cook on medium heat to 1 whistle, remove, let cool and keep this aside ready.
** Note : I use pressure cooker method as cluster beans need time to get cooked and if cooked to just one whistle in cooker with minimum water it turns out perfect. However, if not desired you can just add them into a kadai/ vesseal and cook till done.
** Wash, wipe dry and cut the tomatoes into mediums sized pieces. Keep this ready aside while we go ahead with other preparations.
** Note : If desired you can add in any other cooked veggies too, however do not add in bulk as we will be adding the flour dumplings too, so use veggies sparingly.
** To prepare the Dal : Wash dal and soak it for 10-15 minutes if desired or proceed immediately. The dal gets cooked and there will be no issues if not soaked, however some people prefer to soak, it’s entirely upto you, sometimes I cook right away.
** Add it in pressure cooker pan with 2.5 cups of water and pressure cook on medium flame to 4-5 whistles. Remove and allow to cool, once pressure falls down, open and mash the dal well to a smooth paste without adding water and keep it aside ready.
** To prepare the Dough : In a bowl add nachani and wheat flour along with salt, oil and mix until you get a crumble texture. Add water little by little as you keep kneading the mixture to get a tight firm dough. Cover and keep it aside for about 15-20 minutes.
** Heat oil in a thick bottomed vessel, when hot lower the heat add mustard, when they splutter add jeera, curry leaves and fry for a few seconds. Now lower the heat, add in haldi, hing, dhania, jeera, goda masala, red chilly powders and fry for a few seconds.
** Note : You can add a teaspoon of ginger- garlic paste if desired, I have not.
** Add in the cooked dal, cooked cluster beans, ½ to 1 cup of water, mix well and let cook on medium heat until it comes to a boil. Lower the heat, add tomato pieces, salt to taste and continue simmering for another 5-7 minutes while we roll the dough.
** Roll the required amount of dough into a round roti shape slightly thicker than the usual normal roti rolled. Cut it with a serrated knife or disc or with knife into desired sized square or triangular pieces. Do not make the pieces too big, as it is not easy to serve.
** Add cut dough pieces into the simmering dal and allow to cook, do not stir, just cook on low to medium heat. The pieces will get cooked in 4-5 minutes, now gently give a stir, add jaggery powder, more water if required and continue cooking for another few minutes.
** You can make out when the dough is cooked as it turns soft with a glaze. If not, you can check by removing one and pressing it with finger. When done, add finely chopped coriander leaves and remove from heat and proceed to prepare seasoning.
** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat ghee in a small pan, when hot add mustard seeds, when they splutter add jeera, curry leaves, fry for a few seconds and then add dry red chilly cut into pieces, fry for second and pour over the curry.
** Cover with a tight lid and keep it aside for 20-30 minutes for the dish to absorb the flavors well and get thickened on its own. While serving check consistency and if you find it has thickened a lot then add in hot water as needed and mix well.
** “Dal Nachani Dhokli” is done and ready to be served. Remember to serve it hot with any other dishes of your choice though it tastes best with poori, roti or rice. In my home we prefer to have it with roti/ poori if served for lunch and as it is if it is for dinner.
** You can add in any veggies or sprouts of your choice too, whatever you desire as there is absolutely no hard and fast rules when it comes to food. However just do not add in too many veggies as the curry does need more space for the dumplings.
** You can also prepare stuffed dumplings and add them to this curry too as well as prepare the same with different or assorted dals too. The choices and variations in preparation of this dish are in plenty and I will be posting them as and when I try them out.
** Do try them out and enjoy with your family and friends, I am sure it will be loved by all. Remember nachani/ ragi is very good for health being rich in calcium especially for growing children, so do make it a point to add them on to your food often in different ways.
** You can check out the recipe of “Dal Dhokli” browsing through the link shared below, I have shared the picture of procedure of roti cut to pieces there ….
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