Dal ki Dulhan

Directions

• Cooking the dal:
• Wash the dal and add it in a pressure cooker or in a pot( if cooking on a stove top) along with turmeric powder, red chilli powder, salt, tomato, onions, hing/ asafoetida, oil and water.Pressure cook until dal is softened. Remove the pressure cooker from heat and let the pressure release. Cook for 3-4 whistles or as you do when you cook your dal.
• If using peanuts, you can add the peanuts while pressure cooking the dal. If you want you can make a ‘potli’ and add it into the pressure cooker. Or add peanuts into a steel katori or glass and put into the cooker. I add it directly in the dal.
• Making the dulhan/ phal/ dhokli
• In a bowl add the wheat flour, jowar (Sorghum) flour, turmeric powder, chilli powder, ajawain seeds, salt and the required quantity of water to make a soft dough like chapati. Add oil to the dough and knead it and set aside.
  
• Make small balls from the dough and roll to make a thin chapati. You can use a little flour to roll out the chapatis. Cut the chapati into small pieces of any desired shape.
• To make dhokli – you can use a pizza cutter or knife to cut the chapatis/ rotis into strips and then the diamond shape.
  To make dulhan– You can cut small circles from the rolled roti using a cookie cutter or cut out small rounds using a small bowl or glass.
  To shape the dumpling, lift opposite sides and bring together at the centre, then lift the other two ends and bring it to the centre, giving it a flower-like shape. (Refer to image below).
• The hollow shape of the flowers allows the dal to enter the dumpling and become delightfully chewy.
• Making Dal ki dulhan/ Varan Phal/ Dal dhokali
• After the dal is cooked, open the pressure cooker. If the dal has thickened too much, you can add a little water until it reaches the consistency of soup. Mash the dal a little.
  
  
• In a pan add the ghee or oil, add in the curry leaves, cumin seeds, mustard seeds, hing, garlic, tamarind pulp or kokum( if you are using lemon juice add it in the end).
• Saute it for 1 minute. Add in the cooked dal, jaggerry,. Check for salt and if the dal is very thick add water to adjust the consistency.
• Gently lower the dumplings in. Add 3-4 at a time in the dal. If you add everything together there is a a chance that they may stick together and make clump. Simmer the dal for another 10-12 minutes on medium flame, until the dumplings are cooked through.
• Garnish with coriander and serve hot. Add lemon juice just before serving if you have not added kokum or tamarind.