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Recipe
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Recipe Contributed By: Anupriya Sinha, Pune |
Ingredients
Chana daal – ¾ cup (soaked and ground to paste with 2-3 green chilies and ½ tsp jeera)
Mustard oil – as required
Mustard paste (yellow mustard) – 2 tbsp
Garlic paste – 1 tbsp
Red chili powder – as desired
Tomato – 2 medium (sliced)
Panch phoran (mixture of jeera, methi, saunf, ajwain and mangraila) – 1 tsp
Dried red chilli – 2 nos
Salt – as per taste
Turmeric powder – ½ tsp
Water – 3 cup
Method of Preparation
1. Heat 1 tsp oil in a nonstick kadai and add the chana daal paste.
2. Stir the daal paste continuously, on high heat, till it becomes like a soft atta dough and leaves the kadai surface.
3. Grease a large plate and spread the dough on it evenly to get the desired thickness (normally ½ to ¾ of an inch).
4. Smoothen out the surface with a greased spatula, cool to room temperature and cut into square pieces.
5. Shallow fry these pieces in a frying pan, drain and keep aside. Your Dhokhas are ready.
6. Heat a kadai, take 2 tbsp of the hot oil in it, and add panch phoran and red chilies.
7. Add the sliced tomatoes, salt and turmeric powder, and cook on low heat tomatoes soften.
8. Add garlic paste and chili powder and saute till you get the aroma.
9. Add the mustard paste, stir for a few seconds and add water.
10. Boil for a minute on high heat and then for 3 minutes on medium heat.
11. Add the dhokhas and keep boiling on medium heat for 5 minutes.
12. Now lower heat to minimum and simmer for 2-3 minutes.
13. Remove from heat and serve hot with rice.
Notes and Tips
2. This preparation can be made without mustard paste also. You may increase the amount of tomato and garlic, as per taste, to get good amount of gravy. You can even use pureed tomato instead of sliced.
3. The name "dhokha" is perhaps used because this preparation very closely resembles and imitates traditional fish curry.
