WW Rajasthani Dal Potli

My most favourite one-dish low fat meal. I learnt to make this by watching this wonderful lady who is the wife of an Army officer prepare this on Mirch Masala on Star Plus this Sunday on TV. My dad happens to love to eat this since his young days and he was "thrilled" when I cooked this y'day and served it to him. When I cleared the table, this was the only dish that was FINISHED! Not one spoon left! This is very tasty and yet low fat. I hope you enjoy it and know it is good for you!

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 1  cup  boiled  toor dal (yellow lentils)
• 4  cups water
• 20  fresh curry leaves, washed and torn
• 1  medium tomatoes, peeled and chopped
• 1⁄8 teaspoon turmeric powder
• 1  tablespoon jaggery, grated
• 1  teaspoon  oil
• 1  tablespoon  oil
• 1  teaspoon mustard seeds
• 1  pinch salt
• 2  teaspoons salt
• 1⁄2 teaspoon ajwain
•  water, to knead
• 1  cup  fresh  mixed vegetables, chopped (I use carrots and celery)
• 1  lemon, juice of
• 5  tablespoons fresh coriander leaves, for garnishing
• 1⁄4 teaspoon red chili powder
• 1⁄4 teaspoon garam masala powder
• 1  whole red chile
• 1  pinch asafoetida powder
• 1  cup whole wheat flour
• 1  tablespoon  grated coconut, to garnish (optional)

Directions

1. Chop mixed veggies and keep aside.
2. You may also grate fresh cottage cheese alongwith the veggies (in total veggies and cottange cheese should be equal to 1 cup).
3. Boil Toor dal and keep aside.
4. Pour 4 cups water in a pot.
5. Add the boiled Toor dal.
6. Allow it to cook on low flame while you prepare the potlis'.
7. For this, put the whole wheat flour in a bowl.
8. Add 1 tsp.
9. oil, a pinch of salt, ajwain seeds and water as required.
10. Knead well to make a dough.
11. Pinch off equal sized balls from the dough (about 5-6).
12. With the help of a rolling pin, flatten out each ball on a floured board till you get a disc of diameter 3 inches each.
13. Put 1 tbsp.
14. of veggie mixture in each disc.
15. Put a little water on the edges of each disc (on its circumference).
16. This is required to seal the potli.
17. Now, carefully lift one side of the disc, the bottom half is what I start with, and fold it over the top half.
18. Press on the edges to seal, adding a little more water if required.
19. Seal firmly.
20. Then, once again, fold from the right to the left side, and press on the edges firmly to seal.
21. Ultimately, you should have a triangular shaped basket, which somewhat resembles a little pot pourri basket.
22. Likewise, do for all the balls of dough.
23. Your potlis' are now ready.
24. Keep aside.
25. Now, add turmeric powder, 2 tsps.
26. salt, a chopped tomato, 12 curry leaves, red chilli powder, garam masala powder, jaggery and lemon juice to the lentil curry (dal).
27. Stir well.
28. Carefully, lower the potlis' into the dal.
29. Allow them to cook in the dal mixture until they are soft (taste a bit of the potli after about 15-20 minutes to check if it is ready or not. If it is still very chewy, it means, you have to let it cook some more).
30. Now, heat 1 tbsp.
31. oil in a pan.
32. Add mustard seeds, 8 curry leaves, a pinch of asafoetida and a whole red chilli to it.
33. Once the mustard seeds stop spluttering, remove from heat and spoon this seasoning into the dal.
34. Stir well.
35. Garnish with corriander leaves and coconut, if you desire.
36. Remove from heat.
37. Serve hot all by itself.
38. This is a one-dish meal.
39. If you are a rice eater, you may pour the lentil curry over a bowl of hot steaming cooked white rice and have it hot alongwith some yoghurt on the side.