Tag Archive | curry leaves

Dal Dhokli

Authentic “Surti” Gujarati Style Dal Dhokli

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Dal Dhokli is a very traditional Gujarati dish eaten in many Gujarati households, it’s considered to be comforting food a one-dish meal. Dal Dhokli is made with the same traditional Gujarati Dar flavors, but is infused with a perfect combination of spiced whole wheat atta diamond-shaped dhoklis. These spiced dhoklis are added into the dal and simmered til nice and soft and the dal is semi-thickened topped with a nice flavorful mustard seed, red dry chili and thinly sliced garlic tadka.

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Dal Dhokli is a very common dish, too me this dish is nothing new, but Yes! I’ve seen dal dhokli recipes posted on many different blogs and watched many different shows presenting this recipe and I’ve notice one difference in all of them…… everyone seems to have their own version of making it. That’s why I’m going to share my version ….which I had learned to make from my mother the really authentic “SURTI” style.

Again, no recipe is right or wrong we just have our own ways and methods of preparing. This recipe is full proof, it may seem like there’s a lot of ingredients or preparation and cooking time seems long. Trust me, once you try this one out you’ll definitely fall in love with it also and master it in no time.

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When I think of dal dhokli, it reminds me of eating pasta tossed and simmer in a nice flavorful semi-thick lentil soup. Except this dish has a combination of sweet, spicy and sour taste. Dal dhokli can be eaten just the way it is topped with freshly cut onions or enjoy it with a side order of rice, plain rotli or chapati (Indian Flat Bread).

Hope you enjoy making this dish as much as I do. Check out the full recipe and let me know what you think. Enjoy!

 

Dal Dhokli

Prep Time: 25 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 25 minutes

Serving Size: 4-5

Dal Dhokli

Scrumptious and delicious comfort food Gujarati Dal Dhokli

Ingredients

    Dal
  • ½ cup - Tovar dal - pigeon pea lentils
  • 2 cup water
  • ½ tsp. - turmeric powder
  • 10 – 12 curry leaves
  • 2 garlic cloves – thinly sliced
  • 10 – 15 – raw peanuts
  • 2 tbsp. - oil
  • ½ tsp. - mustard seeds
  • ½ tsp. - cumin seeds
  • 2 dry chilies
  • 1 tsp. - red chili powder
  • 1 tsp. – green chili paste
  • 1 tsp. – fresh grated ginger
  • Pinch of asafetida (hing)
  • Few fenugreek seeds
  • Jaggery (gor) according to taste
  • Lemon juice according to taste
  • ¼ cup fine chopped coriander
  • Salt according to taste
  • 2 cup of water or according as need
    Dhokli
  • 2 cup- whole wheat flour (atta)
  • 1 tbsp. - oil
  • 1 tsp. - red chili powder
  • 1 tsp. - coriander powder
  • ¼ tsp. - turmeric powder
  • ½ tsp. - carom seeds ( ajwain )
  • Salt according to taste (approx. 2 tsp.)
  • Warm water as required for kneading the dough

Instructions

For Dhokli Dough
  • In a mixing bowl take whole wheat flour (atta), add in salt, all dry spices, carom seeds, oil and give it a good mix.
  • Add in warm water in small quantity at a time.
  • Mix and knead into smooth soft dough.
  • Cover and keep the dough aside for 15 minutes.
  • For Dal
  • Wash the Tovar dal properly add in 2 cup of water. Pressure cook the dal for 4 – 5 whistles or till it gets cooked.
  • When dal gets cooked, turn of the flame and allow it to cool down completely. Then empty cooked dal into a larger vessel add in 2 cups of water and using a hand held blender; blend dal till nice and smooth completely combined with water.
  • On medium high heat keep dal to boil. Add in fenugreek seeds, peanuts, curry leaves, green chili paste, fresh grated ginger, jaggery (gor), turmeric powder, lemon juice and salt to taste. Stir and let it come to a boil.
  • Divide dough into 4 – 5 equal portions.
  • Roll out portion into large size 1- 2 mm thick roti.
  • Cut them into diamond shape or square shape using knife or pizza cutter.
  • Add each piece into boiling dal. I between keep stir well to avoid sticking to bottom of pot.
  • Cook till dhokli is nice and soft and completely cooked. Stir in between. If more water is needed add in ½ cup at a time.
  • Prepare Tadka
  • Heat the oil in a small pan.
  • Once oil is hot, but not smoking; Add mustard seeds and let it splutter.
  • Then add cumin seeds and sliced garlic. Let garlic cook for few seconds till golden brown. Add in dry red chili, hing and curry leaves and turn of heat. Remove from flame; add in red chili powder, mix and immediately pour prepared tadka over ready dal dhokli top with freshly chopped coriander leaves and give it a good stir.
  • Serve dal dhokli hot with your favorite side dish of rice, rotli or bhakri.
  • http://myfoodforthesoul.com/dal-dhokli/

     

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    Lemon Rice

    Lemon Rice – Quick and Easy flavorful South Indian Lemon Rice

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    This is one of my all time favorite dishes Lemon Rice. A super easy and delicious rice dish that is guaranteed to satisfied the hungry tummy. This rice dish has all the right flavors it’s a bit spicy, savory, tangy, crunchy and absolutely mouth-watering. This can be made with leftover rice or freshly made rice. The vibrant  yellow color in this dish brings out its true beauty.

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    This dish hails from the Southern part of India. It’s also known as “Puliyodhara or elumichai sadam” another name for Lemon rice. As easy as this dish is to make, I’ve actually spent time watching many YouTube videos and reading online many different  recipe versions of make this dish. I wasn’t completely satisfied with the way I was seeing it being made, felt like something was missing. So I started to experiment, tried out many different ways until I achieved the right flavor, texture and look that I wanted.

    Not saying that my version is the best, but I guarantee you that you will not look back to any other recipes. I’ve added in the right flavors by adding in all my special greens like “curry leaves, green garlic, fresh green coriander and green chili and that special crunchiness from nicely roasted peanuts, cashew nuts, chana sale and urad dal. Vibrant yellowness from our super food “haldi” (turmeric) and the tanginess from our star ingredient “Lemon”. All of these ingredients added into leftover rice or fresh rice makes one super-duper Lemon Rice dish !

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    This dish any absolute perfect idea for lunch or a quick snack anytime. It’s also a great idea for picnics, brunch or long travel trips. I would suggest this for all my bachelor friends that think it’s difficult to cook or even starters to the cooking world. Super easy and simple to make. Complete dish can be whipped up in 15 minutes if using leftover rice and half hour if fresh rice. Either way its super duper fast and mouth-watering delicious.

    I recently just made this as a lunch box (tiffin box) idea for my husband and son. I had two very satisfied men that loved it! My little man had some great thoughts on the rice. He comes home from his summer camp and the first thing he shows me is his lunch box and takes out his container and says “look mum I finished all of that yellow yummy rice, it was too much delicious”. Those words obviously made my day and I had a huge smile on my face. 🙂 Satisfied little tummies make my realize that I’m doing something great by satisfying my little munchkins.

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    I have many more delicious rice recipes, be sure to check them out. Basmati-Rice Stir-Fry with Marinated TofuPalak Makai Pulao, and Cheesy Veggie Rice Balls

     

    Lemon Rice

    Prep Time: 5 minutes

    Cook Time: 10 minutes

    Total Time: 15 minutes

    Serving Size: 4

    Lemon Rice

    An absolute delicious simple and easy South Indian dish - Lemon Rice

    Ingredients

    • 1 1/2 tbsp - lemon juice (adjust to your taste)
    • 2 1/2 cups - cooked rice
    • 2 tbsp. - oil
    • 1/2 tsp. - mustard seeds (rai / sarson)
    • A pinch of asafetida
    • 1/2 tsp. - urad dal (split black lentils)
    • 1 tsp. - chana dal (split bengal gram)
    • 1/2 cup peanuts
    • 1/4 cup broken cashew nuts (kaju)
    • 10-12 curry leaves (kari patta); rip curry leaves in half (enhances the flavor)
    • 1/2 tsp - grated ginger (adrak)
    • 1-2 finely chopped green chilies
    • 2 whole dry Kashmiri red chilies , broken into pieces
    • 1 tsp. - turmeric powder (haldi)
    • Salt to taste
    • ½ cup -Fresh Coriander; finely chopped
    • ¼ cup- Fresh Green Garlic; finely chopped

    Instructions

  • Heat the oil in a broad non-stick pan once hot add; mustard seeds and let it crackle for 30 seconds.
  • Then add in peanuts and roast for 1-2 minute till nice and golden brown; then add in urad dal, chana dal and sauté on a medium flame for 1 minute till light brown.
  • Add in broken cashew nuts, ginger, green chilly, dry Kashmiri red chilies, half the curry leaves and pinch of asafetida and sauté on a medium flame for 60 seconds.
  • Now add in half of the fresh coriander leaves, green garlic, turmeric powder, lemon juice and salt to taste; stir and let it cook for 30 seconds. Add in cooked rice, the rest of the fresh coriander leaves and green garlic and curry leaves; Mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. **Do a taste test and adjust lemon juice, salt and green chili**
  • Lemon Rice is ready ! Serve hot.
  • Notes

    Peanuts and Cashew Nuts are optional if allergic.

    Best rice to use is Basmati Rice or Sona Masoori Rice

    If no leftover rice then cook fresh rice first; 1 to 1.25 cups rice in 4-5 cups of water till the grains are cooked completely. (Will yield approx. 2.5 to 3 cups rice, depending on the type and quality of rice)

    http://myfoodforthesoul.com/lemon-rice/

    Did you make this dish ? Share your pictures on Instagram with me at #myfoodforthesoul

    Leave me your comments or feedback on this recipe, your comments, feedback and thoughts keep me motivated.

     

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    Bhindi Kadhi

    Bhindi Kadhi – Gujarati Bhinda ni Kadhi

     

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    Here’s another Gujarati delicacy that is absolutely delicious. Bhindi kadhi also known in Gujarati as “Bhinda ni Kadhi” it is a thick, sour, sweet and spicy yogurt base soup. It’s the perfect dish on its own ….it goes well with roti, plain paratha or rice.

     

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    Bhindi Kadhi, Roti and Plain White Rice

     

    I had tried this the first time when a family friend of ours brought this over with Juwar Rotla. First, try and I had fallen in love with this dish that I was always kin on making it often.

    This Gujarati Bhindi Kadhi is made with yogurt and besan (gram flour)….it’s normally thicker then the regular Gujarati Kadhi …but some people prefer it thin so they add a bit more water ….which is also fine.  The green chilies, curry leaves, jeera, ginger and ghee ….bring out the absolute divine taste in the Bhindi Kadhi.

    Bhindi, Bhinda, Okra or Lady Finger

    Bhindi, Bhinda, Okra or Lady Finger

    In India its known as Bhindi, but this vegetable is so popular that it goes by many different names  …. it’s also known as Bhinda, Okra, Lady Finger, Gumbo. It’s also grown in many different countries. Most common places that I’ve heard is India, Africa, South America (Mexico) and Philippines. Many different ethnical cuisines us Okra very frequently and is used commonly when making vegetarian or non-vegetarian dishes.

     

    Many families have their own version of this Kadhi …some like to add red chili powder some add garlic and some completely avoid both. This is my version ….that I’ve been making for my family and I only us Indian Bhindi (bhinda or okra) which is always available to me. My kadhi’s got the simple, sweet, spicy but delicious flavors of Gujarat.

     

    Bhindi Kadhi - Gujarati Bhinda ni Kadhi

    Prep Time: 15 minutes

    Cook Time: 30 minutes

    Total Time: 45 minutes

    Serving Size: 4

    Ingredients

      For Okra (Bhindi)
    • 2 tbsp. Oil
    • 20-25 Okra (bhindi) - Finely thin round slices
      For Kadhi
    • 1 ½ cup - Yogurt
    • 2 tbsp. - Besan or chickpea flour (gram flour)
    • 2 tsp. - Sugar
    • ¼ tsp. Turmeric powder
    • ½ tsp. Asafetida
    • 1 tbsp. - Ghee
    • ½ tsp. Cumin seeds (jeera)
    • 1 tbsp. Green chili paste
    • Curry leaves – 5-8 torn into small pieces
    • 1 tsp. - Ginger paste
    • 1½ cups - Water
    • Coriander leaves or Cilantro - few, chopped finely (for garnishing)
    • Salt - to taste

    Instructions

  • Clean the okra, trim the head and tail. Slice the okra into thin round slices. Keep cleaning the knife regularly in between while slicing the okra to avoid sticky residue from okra.
  • Heat the oil in flat pan on medium heat. Once hot add okra with some salt. Cook uncovered till okra gets tender and cooked. Keep stirring in between to avoid burning. Remove it into a plate and keep it aside.
  • Take yogurt in a bowl, add besan, and mix well till besan incorporated into yogurt. Add water and whisk well till there are no lumps. Then add salt, sugar, turmeric, ginger and green chili paste and mix well.
  • Heat the ghee in a medium pot on medium heat. Once hot add jeera and let it sizzle then add asafetida and curry leaves and sauté for 30 seconds.
  • Add in cooked bhindi (okra) mix and add yogurt mixture and stir continuously until boiling reached. Keep stirring to avoid it from curdling.
  • Finally stir in chopped cilantro and serve.
  • http://myfoodforthesoul.com/bhindi-kadhi/

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    Lemon Rice – South Indian Rice Recipe

    Lemon Rice

    Easy to make Lemon Rice Recipe …

    You ever wonder what to do with leftover rice ! Well, here is a recipe that I just love to make since it’s super quick to make and all the ingredients are always readily found in my kitchen and the best thing is that I can use up my leftover rice and make it flavorful.

    I always knew about Lemon Rice but wasn’t so kin on making it …To be honest I never was a rice fan. Before I got married I would try to avoid rice as much as possible. But after marriage since my husband is a great fan of rice ….I was making it on a daily base for him so then I got use to it and now I love it! I’m always finding different ways to make rice so the whole family can enjoy it especially the my kids.

    Lemon Rice also known as Puliyodhara or Puliyogare originated from South India. This rice has a sour taste but it’s very flavorful. It can be made with freshly made rice or leftover. The crunch from the peanuts and cashew nuts make it tasty. Adding fresh Curry Leaves (kadi patta) brings out the a sinful aroma.

    Lemon Rice is a great lunch or snack idea. If your running out of time then this dish can be put together in no time.

     

    Lemon Rice – South Indian Rice Recipe

    Prep Time: 10 minutes

    Cook Time: 10 minutes

    Total Time: 20 minutes

    Serving Size: 2-3

    Ingredients

    • 1 1/2 tbsp - lemon juice (adjust to your taste)
    • 2 1/2 cups - cooked rice
    • 1 tbsp - oil
    • 1/2 tsp - mustard seeds ( rai / sarson)
    • a pinch of asafetida
    • 1/2 tsp - urad dal (split black lentils)
    • 1 tsp - chana dal (split bengal gram)
    • 1/2 cup peanuts
    • 1/4 cup broken cashew nuts (kaju)
    • 10-12 curry leaves (kari patta)
    • 1/2 tsp - grated ginger (adrak)
    • 1-2 finely chopped green chilies
    • 2 whole dry kashmiri red chillies , broken into pieces
    • 1/2 tsp - turmeric powder (haldi)
    • salt to taste
    • Fresh Coriander chopped (Garnishing)

    Instructions

  • Heat the oil in a broad non-stick pan once hot add the mustard seeds and asafetida.
  • When the seeds crackle, add the urad dal, chana dal and sauté on a medium flame for 1 minute till light brown.
  • Add the peanuts, broken cashew nuts, ginger, green chilly, dry Kashmiri red chillies and sauté on a medium flame for 30 seconds.
  • Add the fresh curry leaves, turmeric powder,lemon juice and salt and rice. Mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
  • Remove from flame and add in chopped coriander and mix well.
  • Serve hot.
  • Notes

    Peanuts and Cashew Nuts are optional

    Best rice to use is Basmati Rice or Sona Masoori Rice

    If no leftover rice then cook fresh rice first; 1 to 1.25 cups rice in 4-5 cups of water till the grains are cooked completely. (will yield approx. 2.5 to 3 cups rice, depending on the type and quality of rice)

    http://myfoodforthesoul.com/lemon-rice-recipe/

     

     

     

     

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