WW Rajasthani Dal Potli

READY IN: 1hr 30mins




  • 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.