Rajasthani Dal Dhokli Recipe

For Dhoklis:
• 1 cup Wheat flour
• 1 tsp Red Chilli powder
• Salt to taste
• 1 tsp Cumin seeds
• 1 tsp Garam Masalapowder
• 2 tsp Ghee
• Water as per need
For Dal:
• 1 cup Toor Dal
• 1 cup Moong dal
• 2 tbsp Ghee
• 1 tsp Mustard Seeds
• 1/2 tsp Cumin seeds
• 1 tsp Garam Masala
• 1 Onion (chopped)
• 1 Tomato (chopped)
• 1 tsp Red chilly powder
• 1 tsp Turmeric powder
• Salt
• Coriander leaves (chopped)

For The Garnish:

• Take the wheat flour, red chilli powder, garam masala powder, salt and cumin seeds.
• Add the ghee and water and mix everything into a smooth dough.
• Make small balls from the dough and press dough with your palm to form a ball.
• Make a hole in the centre of the pressed wheat dough discs and keep aside.
• Also, cover the rolled dhoklis.
For Dal:
• Wash and soak the dals together for 2 hours.
• Drain the water and pressure cook the dals together in 4 cups of water with turmeric powder and salt.
• Keep aside until the dals gets cooked.
• Take a pan. Heat the ghee and add the mustard seeds and cumin seeds crack.
• Add the chopped onions and chopped tomatoes and cook for a few minutes.
• Now, add the cooked dal, garam masala powder and red chilli powder and cook everything in medium mode.
• Now, add the already prepared dhoklis to the cooking dal and let them for at least 20 minutes.
• Finally, add the coriander leaves.
• Enjoy warm with more coriander leaves.

Moong Dal Pakoda

• 1 cup moong dal
• 3 green chillies, Chopped
• ½ inch ginger, chopped
• A pinch of hing
• 1 tsp whole black pepper
• 1 tsp coriander seeds
• Water as required>
• Salt as required
• Oil for deep frying

• soak moong dal in enough water for about overnight. drain the water and add them to the mixture grinder.
• Add the chopped green chillies, ginger and hing. Add water and grind to a smooth paste.
• Coarsely crush the black pepper and coriander seeds in a mortar-pestle.
• Add these to the ground moong dal batter.Add salt and mix well.
• Stir the batter resolutely for a few minutes.
• Take a pan and heat oil.
• Fry moong dal pakoda till crisp and golden.
• Drain the moong dal pakoda on paper napkins to remove extra oil.
• Serve the moong dal pakoda hot or warm with coriander chutney.

How Urad dals Are Beneficial For Us?

• Urad Dal help boost the energy levels in the body and keeps you actives. And also increasing your body energy.
• Urad Dal Urad dal is good source of protein in Indian meals.
• Urad Dal is used in swelling of joints and muscle pain.
• Urad Dal also has used beauty benefits. urad dal face packs apply to skin its manage to fine lines.
• Urad Dal is also good for women as it has iron, folic acid, calcium, magnesium, potassium which makes it a healthy pulse.
• Its rich fiber content is easy for digestion and also improves digestion.
• Aside from reducing cholesterol, black lentils also boost health.

Mix Dal Recipe

Lentils:

• 1/4 cup split urad dal
• 1/4 cup split moong dal
• 1/4 cup masoor dal
• 1/4 cup toor dal
• 1/2 tbsp turmeric
• 1 tbsp minced ginger
• 3 cups water
• 1 tbsp garam masala
• 1/2 tbsp mango powder
• 1 salt
• 4 tbsp ghee or oil
• 1 tbsp jeera seeds (cumin)
• 1/8 tbsp hing
• 1/2 tbsp red chili powder
• 4 whole red chilies

For The Garnish:

• Take all mix dal, Wash and soak in epoxy. 4 cups of water for at least 45 minutes. And Drain the
  water.
• Take a pressure cooker and 3 cups water and also add salt, turmeric, and ginger. Cook on medium
  heat.
• When pressure cooker starts to steam, cook seven minutes to medium heat.
• Wait to steam outside to pressure cooker after open pressure cooker.all mix dal should be soft and
  mushy.
• If you want add water in all mix dal for thickness than you add water. and cook another 5 minits on medium heat.
• last add garam masala and amchoor powder.
• Serve warm garnished with coriander leaves
Chaunk:
• Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready. Add the cumin seeds. When they begin to crack, add the asafetida, red chilies and red chili powder. Stir for a few seconds. To prevent the spices from burning, you may add one teaspoon of water. Pour spiced chaunk over dal.