Potato Stuffed Dal Dhokli

Name: Potato Stuffed Dal Dhokli
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Cuisine: Indian
Ingredients: 1 cup Wheat Flour (1 cup Whole Wheat Flour + Whole Wheat Flour for rolling); 0 pieces Table Salt (Salt to taste + Salt to taste); 2 tbsp Vegetable Oil (1 tablespoon Oil + 1 tablespoon Oil); 3 pieces White Potatoes (3 Potato (Aloo) boiled and mashed); 1 tbsp Red Chili Powder (1 tablespoon Red Chilli powder); ½ tbsp Garam Masala (1/2 tablespoon Garam masala powder); 6 tbsp Cilantro (2 tablespoon Coriander (Dhania) Leaves chopped + 4 tablespoon Coriander (Dhania) Leaves chopped); 1 tbsp Granulated Sugar (1 tablespoon Sugar optional) — optional; 1 tbsp Lemon Juice (1/2 tablespoon Lemon juice + 1/2 tablespoon Lemon juice); 1 cup Split Pigeon Peas (1 cup Arhar dal (Split Toor Dal) boiled and ground); ¼ tbsp Ground Turmeric (1/4 tablespoon Turmeric powder (Haldi)); ⅓ cup Peanut (1/3 cup Raw Peanuts (Moongphali) boiled); 1 piece Tomato (1 Tomato finely chopped); 1 piece Green Chili (1 Green Chilli finely chopped); 1 piece Ginger (1 inch Ginger grated); 3 tbsp Jaggery (3 tablespoon Jaggery chopped); ½ tbsp Mustard Seeds (1/2 tablespoon Mustard seeds (Rai/ Kadugu)); ½ tbsp Cumin Seeds (1/2 tablespoon Cumin seeds (Jeera)); ¼ tsp Asafoetida (1/4 teaspoon Asafoetida (hing)); 10 pieces Curry leaves (10 Curry leaves); 2 pieces Dried Red Chili (2 Dry Red Chillies); 1 piece Cinnamon Stick (1 Cinnamon Stick (Dalchini)); 2 pieces Cloves (2 Cloves (Laung)); 1 piece Bay Leaves (1 Bay leaf (tej patta))

North Indian dumplings stuffed with spiced potato, cooked in a seasoned split pigeon pea dal, finished with a classic mustard seed and spice tempering.

100 minIndian

Servings4

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Vegetarian
Vegan
Pescatarian
Halal

Ingredients

For 4 servings

Wheat Flour1 cup · 1 cup Whole Wheat Flour + Whole Wheat Flour for rolling
Table Salt0 pieces · Salt to taste + Salt to taste
Vegetable Oil2 tbsp · 1 tablespoon Oil + 1 tablespoon Oil
White Potatoes3 pieces · 3 Potato (Aloo) boiled and mashed
Red Chili Powder1 tbsp · 1 tablespoon Red Chilli powder
Garam Masala½ tbsp · 1/2 tablespoon Garam masala powder
Cilantro6 tbsp · 2 tablespoon Coriander (Dhania) Leaves chopped + 4 tablespoon Coriander (Dhania) Leaves chopped
Granulated Sugar1 tbsp · 1 tablespoon Sugar optional · optional
Lemon Juice1 tbsp · 1/2 tablespoon Lemon juice + 1/2 tablespoon Lemon juice
Split Pigeon Peas1 cup · 1 cup Arhar dal (Split Toor Dal) boiled and ground
Ground Turmeric¼ tbsp · 1/4 tablespoon Turmeric powder (Haldi)
Peanut⅓ cup · 1/3 cup Raw Peanuts (Moongphali) boiled
Tomato1 piece · 1 Tomato finely chopped
Green Chili1 piece · 1 Green Chilli finely chopped
Ginger1 piece · 1 inch Ginger grated
Jaggery3 tbsp · 3 tablespoon Jaggery chopped
Mustard Seeds½ tbsp · 1/2 tablespoon Mustard seeds (Rai/ Kadugu)
Cumin Seeds½ tbsp · 1/2 tablespoon Cumin seeds (Jeera)
Asafoetida¼ tsp · 1/4 teaspoon Asafoetida (hing)
Curry leaves10 pieces · 10 Curry leaves
Dried Red Chili2 pieces · 2 Dry Red Chillies
Cinnamon Stick1 piece · 1 Cinnamon Stick (Dalchini)
Cloves2 pieces · 2 Cloves (Laung)
Bay Leaves1 piece · 1 Bay leaf (tej patta)

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Steps

1To prepare Potato Stuffed Dal Dhokli Recipe, get prep with all the ingredients mentioned and proceed with making the dumplings. Start with sieving the flour with salt and knead into a semi-stiff dough with enough water.
2Cover the dough with a lid and keep aside for 10-15 minutes. Meanwhile prepare filling for dumplings. Take boiled and mashed potato in one bowl, add salt to taste, chilli powder, turmeric powder, chopped coriander, Garam masala, lemon juice and sugar(optional).
3Mix all spices well into potato. Make medium sized balls from the potato mixture.
4Make about 10-15 equal small sized balls from the dough.
5Roll out into 3-4 inches diameter roti base with a rolling pin, place the potato ball in center of roti. This rolled out roti dough should be thinner, like the thickness of regular chapati.
6Bring together all the edges in the center and join them. Cover whole potato roll with roti, remove the excess dough if necessary. Try to avoid thick covering around the stuffing.
7Similarly, prepare 10-15 dumplings till all the filling is used up and cover with a plate.
8To make lentil curry, clean, wash and drain the lentils. Combine the lentil, about 2 cups of water, & turmeric powder in a pressure cooker and cook for 3 whistles.
9Combine the cooked dal and a cup of hot water in a tall mixing bowl and blend it well using a hand blender till smooth. Add enough water and mix very well.
10Place the mixture in a shallow frying pan on the flame and add turmeric powder, peanuts boiled, salt to taste, tomato, green chilli, ginger, lemon juice, & jaggery.
11Mix well and cook on a medium flame for 10 to 15 minutes, while stirring occasionally.
12Now add prepared dumplings gently into dal, and cook them for another 15 minutes, once dumplings are starting to come at top of dal, it is almost cooked.
13Meanwhile, for the tempering, heat the oil in a small non-stick pan, add mustard seeds and cumin seeds, allow them to crackle.
14When the seeds crackle, add the asafoetida, curry leaves, red chillies, cinnamon, cloves, bay Leaf and sauté on medium till aromatic.
15Add this tempering to the dal, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
16After adding tempering cook for 5 minutes and now it is ready to serve.
17Serve Potato Stuffed Dal Dhokli Recipe along with Masala Khichia Recipe (Spicy Corn Flour Papad) for a meal in itself.