Potato Stuffed Dal Dhokli Recipe| Mashed potato dumplings with Lentil Curry

Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
For The Dumplings
  • 1 cup wheat flour
  • salt to taste
  • 1 tbsp oil
  • wheat flour for rolling
  • 3 potato boiled and mashed
  • 1 tbsp chilli powder
  • ½ tbsp Gamram masala
  • 2 tbsp chopped coriander
  • 1 tbsp sugar(optional)
  • ½ tbsp lemon juice
For The Lentil Curry
  • 1 cup toovar dal (split pigeon peas) boiled and grind
  • ¼ tbsp turmeric powder
  • ⅓ cup peanuts boiled
  • salt to taste
  • 1 small tomato finally chopped
  • 1 small green chili finally chopped
  • 1 inch of ginger grated
  • ½ tbsp lemon juice
  • 3 tbsp chopped jaggery
  • 1 tbsp oil
  • ½ tbsp mustard seeds
  • ½ tbsp cumin seeds
  • /4 tsp asafoetida (hing)
  • 10 curry leaves
  • 2 round dry red chilies
  • 1 stick cinnamon
  • 2 cloves
  • 1 big bay Leaf
Other Ingredients
  • 4 tbsp chopped coriander (dhania)
Instructions
For the dumplings
  1. 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.
  2. Meanwhile prepare filling for dumplings. Take mashed potato in one bowel, add salt to taste, chilli powder, turmeric powder, chopped coriander, Gamram masala, lemon juice and sugar(optional).
  3. Mix all spices well into potato. Make medium sized balls from the potato mixture.
  4. Make about 10-15 equal small sized balls from the dough.
  5. Roll out into 3-4 inches diameter roti base with a rolling pin, place the potato ball in center of roti.
  6. 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.
  7. Similarly, prepare 10-15 dumpling and cover with plate.
For Lentil Curry
  1. 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.
  2. Combine 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.
  3. Place it on the flame and add turmeric powder, peanuts boiled, salt to taste, tomato, green chilli, ginger, lemon juice, jaggery.
  4. Mix well and cook on a medium flame for 10 to 15 minutes, while stirring occasionally.
  5. 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.
  6. Meanwhile, for the tempering, heat the oil in a small non-stick pan, add mustard seeds and cumin seeds, allow them to crackle.
  7. When the seeds crackle, add the asafoetida, curry leaves, red chillies, cinnamon, cloves , bay Leaf and sauté on a medium flame for 30 seconds.
  8. Add this tempering to the dal, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  9. After adding tempering cook for 5 minutes and now it is ready to serve.
Notes
Let your Lentil Curry be little watery. This is because when you add dumplings to Lentil Curry and cook, Lentil Curry will become thicker.
You can serve with boiled plain rice and curd.
It go best with onion salad.
Recipe by Veggie Food Recipes at https://veggiefoodrecipes.com/potato-stuffed-dal-dhokli-recipe-mashed-potato-dumplings-with-lentil-curry/