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The ingredients needed to make Potato Stuffed Dal Dhokli Recipe Mashed Potato Dumplings With Lentil Curry:
- Use For The Dumplings
- Prepare 1 cup wheat flour
- You need to taste salt
- Get 1 tbsp oil
- Provide as needed wheat flour for rolling
- Take 3 potato boiled and mashed
- Provide 1 tbsp Red chilli powder
- Prepare 1/2 tsp Garam masala
- Prepare 2 tsp chopped coriander leaves
- Get 1 tbsp sugar(optional)
- Take 1/2 tbsp lemon juice
- Get For The Lentil Curry
- Get 1 cup toovar dal (split pigeon peas) boiled and grind
- Use 1/4 tbsp turmeric powder
- Provide 1/3 cup peanuts boiled
- Prepare to taste salt
- You need 1 small tomato finally chopped
- Provide 1 small green chilli finally chopped
- Use 1 inch ginger grated
- You need 1/2 tbsp lemon juice
- Use 3 tbsp chopped jaggery
- Prepare 1 tbsp oil
- Get 1/2 tbsp mustard seeds
- Provide 1/2 tbsp cumin seeds
- Provide 1/4 tsp asafoetida (hing)
- Get 10 curry leaves
- Get 2 round dry red chilies
- Use 1 stick cinnamon
- Prepare 2 cloves
- Provide 1 big bay Leaf
- Get 4 tbsp chopped coriander leaves (dhania)
Steps to make Potato Stuffed Dal Dhokli Recipe Mashed Potato Dumplings With Lentil Curry:
- For the dumplings - Sieve flour with salt and knead into a semi-stiff dough using water. Cover the dough with a lid and keep aside for 10-15 minutes. - Meanwhile prepare filling for dumplings. Take mashed potato in one bowl, add salt to taste, chilli powder, turmeric powder, chopped coriander, Gamram masala, lemon juice and sugar(optional).
- Mix all spices well into potato. Make medium sized balls from the potato mixture. - Make about 10-15 equal small sized balls from the dough. - Roll out into 3-4 inches diameter roti base with a rolling pin, place the potato ball in center of roti.
- Bring together all the edges in the center and join them. cover whole potato roll with roti, remove the excessed dough if necessary. Try to avoid more thickness of roti. - Similarly, prepare 10-15 dumpling and cover with plate.
- For Lentil Curry - Clean, wash and drain the lentils. Combine the lentil and 2 cups of hot water, ¼ tbsp turmeric powder,in a pressure cooker and pressure cook for 3 whistles. you can microwave it for 20 minutes.
- Mbine the cooked dal and 1 cup of hot water in a deep non-stick pan and blend it well using a hand blender till smooth. Add more 2½ cups of hot water and mix very well. - Place it on the flame and add turmeric powder, peanuts boiled, salt to taste, tomato, green chilli, ginger, lemon juice, jaggery. - Mix well and cook on a medium flame for 10 to 15 minutes, while stirring occasionally.
- Now add prepared dumplings genitally into dal, and cook them for another 15 minutes, once dumplings are starting to come at top of dal, it is almost cooked.
- Meanwhile, for the tempering, heat the oil in a small non-stick pan, add mustard seeds and cumin seeds, allow them to crackle. - When the seeds crackle, add the asafoetida, curry leaves, red chillies, cinnamon, cloves, bay Leaf and sauté on a medium flame for 30 seconds.
- The this tempering to the dal, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. - After adding tempering cook for 5 minutes and now it is ready to serve.
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