WW Rajasthani Dal Potli
- Ready In:
- 1hr 30mins
- Ingredients:
- 22
- 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
- Chop mixed veggies and keep aside.
- You may also grate fresh cottage cheese alongwith the veggies (in total veggies and cottange cheese should be equal to 1 cup).
- Boil Toor dal and keep aside.
- Pour 4 cups water in a pot.
- Add the boiled Toor dal.
- Allow it to cook on low flame while you prepare the potlis'.
- For this, put the whole wheat flour in a bowl.
- Add 1 tsp.
- oil, a pinch of salt, ajwain seeds and water as required.
- Knead well to make a dough.
- Pinch off equal sized balls from the dough (about 5-6).
- 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.
- Put 1 tbsp.
- of veggie mixture in each disc.
- Put a little water on the edges of each disc (on its circumference).
- This is required to seal the potli.
- Now, carefully lift one side of the disc, the bottom half is what I start with, and fold it over the top half.
- Press on the edges to seal, adding a little more water if required.
- Seal firmly.
- Then, once again, fold from the right to the left side, and press on the edges firmly to seal.
- Ultimately, you should have a triangular shaped basket, which somewhat resembles a little pot pourri basket.
- Likewise, do for all the balls of dough.
- Your potlis' are now ready.
- Keep aside.
- Now, add turmeric powder, 2 tsps.
- salt, a chopped tomato, 12 curry leaves, red chilli powder, garam masala powder, jaggery and lemon juice to the lentil curry (dal).
- Stir well.
- Carefully, lower the potlis' into the dal.
- 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).
- Now, heat 1 tbsp.
- oil in a pan.
- Add mustard seeds, 8 curry leaves, a pinch of asafoetida and a whole red chilli to it.
- Once the mustard seeds stop spluttering, remove from heat and spoon this seasoning into the dal.
- Stir well.
- Garnish with corriander leaves and coconut, if you desire.
- Remove from heat.
- Serve hot all by itself.
- This is a one-dish meal.
- 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.
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