Gujarati Dal Dhokli Recipe At Home || दाल ढोकली || ઘરે દાળ ઢોકળી કેવી રીતે બનાવવી

Dal Dhokli is one of the most favorite dishes of all Gujaratis. A perfect combination of spiced whole wheat flour dhoklis simmered in Gujarati dal. This delicious Gujarati specialty makes a hearty meal. The sweet, tangy, and spicy flavors of this one-pot meal will definitely be a jot at your home.

Dal dhokli is a Sunday morning delight in most traditional Gujarati households! A perfect combination of spiced whole wheat flour dhoklis simmered in Gujarati dal, traditional Gujarati dal dhokli can be classified as a sumptuous one-dish meal, but you could also serve it with rice to make it all the more tasty and wholesome.

In this dal dhokli recipe, dal is exactly the same as Gujarati khatti meethi dal. while dhokli is made from whole wheat flour aka chapati atta. The dough is made from atta with few spices. Then rolled into a thin circle and cut into diamond shapes. Then added into simmering dal and cooked till it is soft and not raw anymore.

Dal dhokli is an all-time favorite dish made in Maharashtra and Gujarat. The traditional  Gujarati dal dhokli recipe is quite lengthy yet the outcome is tasty and amazing and worth every effort.  The Dal dhokli makes a perfect dish meal along with kachumabr salad for dinners or a lazy Sunday afternoon lunch. Let's see how to make perfect and tasty dal dhokli recipe step by step.

Prep Time

Cook Time

Total Time

15 Minutes

40 Minutes

55 Minutes

Author: Creative Baby

Recipe Type: Dinner or Lunch

Cuisine: Gujarati (Indian)

Serving: 5 Persons

Ingredients

For The Dhokli

• 1 cup whole  wheat flour(gehun ka atta)
• 1/2 cup besan
• 1/2 tbsp chili powder
• 1/2 tbsp turmeric powder(Haldi)
• salt to taste
• 1 tbsp oil
• 1/2 tbsp asafoetida(hing)
• 
  

For The Dal Dhokli

• 1 cup toor dal
• salt to taste
• 6 to 7 curry leaves 
• 1/4 tbsp mustard seeds  (rai)
• 1/4 tbsp cumin seeds(Jeera)
• 1-inch cinnamon stick(dalchini)
• 3 cloves(Laung)
• 1/4 cup finely chopped tomato
• 1 tbsp green chili and ginger paste
• 1/2 tbsp red chili powder
• 1/2 tbsp turmeric powder(Haldi)
• 1/4 tbsp asafoetida(hing)
• 2 tbsp sugar
• 2 tbsp lemon juice
• 1/4 cup raw peanuts
• 2 tbsp cooking oil
• 2 tbsp finely chopped coriander leaves
• salt to taste 

For Serving Dal Dhokali

• 1 cup finely chopped onion
• papad

How To Make Dal Dhokli

      

Step1

Wash Toor dal under running cold water till water runs clear. than take dal into pressure cooker add salt and water. Cover with the lid and let it cook for 5 to 6 whistles. then turn off the stove. 

Step 2

Let the pressure cooker go down by itself.

Step 3

To begin making the Dal dhokli, we will first combine the whole wheat flour and besan for the dhokli in a large bowl. 

Step 4

Now add turmeric powder, salt, red chili powder, asafoetida, and oil into the flour and knead by adding a little water at a time to make a firm and smooth dough.

Step 5

Cover the dough with a lid and keep aside for at least 15 minutes.

Step 6

Divide the dough into 6 portions. Roll each portion into very thin rounds, tossing on flour to prevent it from sticking.

Step 7

Cut all the rolled portions into a diamond shape. and keep it aside.

Step 8

Heat oil in a large pan on medium heat.

Step 9

Now add cloves, cinnamon stick, mustard seeds, cumin seeds, and curry leaves and allow it to crackle.

Step 10

Now add chopped tomato, raw peanuts, green chilli, and ginger paste. saute it for a minute.

Step 11

Now add red chili powder, salt, coriander powder, turmeric, and sugar as per taste. saute it for a minute.

Step 12

Now bland boiled all well-using hand blender till smooth. Add more 2 cups of water and mix it very well.

Step 13

Add that blend dal into the pan. mix it well. Add lemon juice and boiled it for a while. Now add readymade dhokli into dal. So make sure to add a few at a time and after adding stir it once. Then add a few more and stir. Continue till all the dhokli are added.

Step 14

Let it simmer for 10-12 minutes and don’t forget to stir in between. If needed add some more water. Taste one dhokli piece and if it is cooked mean you don’t feel raw then switch off the stove.

Step 15

Lastly, add chopped coriander leaves and mix. served it immediately with chopped onions and papad.

Note

• Add the dhoklis one by one into the dal, otherwise, they could coagulate to form one big lump.
• Add more water if the dal thickens while simmering.

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Veg Manchurian Dry & Gravy Recipe

A super delicious Indo-Chinese dish that will cater to all your snack cravings and leave you wanting more! This quick and easy dish is ideal for a party at home as well. The term Manchuria refers to a region in North-East China and people from that region were known as Machus or Manchurians. This dish is made of deep-fried mixed vegetable dumplings tossed in chines sauces.

Since a wider population of Indians are vegetarians eventually Gobi Manchurian, Veg Manchurian, Paneer Manchurian, and Mushroom Manchurian were born.

This recipe of vegetable Manchurian yields crispy and delicious veg balls in Manchurian sauce. This recipe can be used to nake dry veg Manchurian and gravy as well.

Veg Manchurian is a very popular recipe across India. It can be found in many Indian restaurants and is commonly served in parties. It is also very popular street food and spicier versions of the dish are available on many roadside stalls.

Most commonly Veg Manchurian dumplings are made of cabbage, carrots, & spring onion. You can add other vegetables like beans, onions, capsicums, cauliflower, etc. as per your choice.

More details in the step by step instructions below. If you are making this for a party, then add them to the Manchurian gravy just before serving. This way they remain crisp for longer. It can be enjoyed as a snack/ appetizer or can be served on the side of noodles and fried rice dishes like Veg Hakka Noodles, Veg Fried Rice, or Schezwan Fried Rice.

Prep Time

Cook Time

Total Time

20 Minutes

25 Minutes

45 Minutes

Author: Creative Baby
Recipe Type: Starter, Main Course
Cuisine: Indo Chinese
Serving: 4 Persons

Ingredients 

How To Make Veg Manchurian Balls

• 1/2 cup grated carrot
• 1/2 cup finely chopped cabbage
• 1/4 cup finely chopped capsicum 
• 1/4 cup finely chopped spring onion
• 3 tbsp cornflour or corn starch
• 2 tbsp all-purpose flour (maida)
• 1 tbsp Ginger
• 1 tbsp Garlic
• Salt to taste
• 2 tbsp black pepper
• 1 tbsp soy sauce
• 1 tbsp water

How To Make Manchurian Sauce

• oil
• 2 tbsp crushed ginger
• 1 tbsp finely chopped garlic
• 2 tbsp finely chopped spring onion
• 2 tbsp tomato ketchup
• 2 tbsp soy sauce
• salt to taste
• 2 tbsp chili sauce
• 1 tbsp finely chopped green chili
• 1 tbsp black paper
• 3 tbsp cornflour
• 1 cup of water

For Garnishing

• Finely chopped spring onions
• Finely chopped coriander leaves

How To Make Veg Manchurian Balls:

Step 1

Take all the finely chopped or grated vegetables in a bowl. You can add finely chopped or grated cabbage, carrot, onion, capsicum & spring onions and combine them in a bowl. It is best to squeeze out all the water from the vegetables after chopping them, otherwise, the top much water will make it difficult to make Manchurian balls.

Step 2

Then add the dry ingredients - 3 tbsp corns starch, 2 tbsp all-purpose flour(maida), 1 tbsp black paper, and salt as required. Take care not to add too much salt because soy sauce already has some in it.

Step 3

Add ginger-garlic paste and soya sauce. 

Step 4

Mix all the ingredients well. If the mixture looks too wet, you can add some more all-purpose flour absorb the excess water.

Step 5

Mix everything well knead like you would knead a dough. Then make lemon sized balls. The balls must bind well without breaking. Make all veggies balls this way and keep aside.

Step 6

Heat oil in a deep pan for deep frying. Check if the oil is hot enough by dropping a small portion of the dough in hot oil. The dough has to come up without browsing. This is the right temperature. Gently slide the balls in hot oil & fry on a medium flame.

Step 7

Fry one side till it turns golden brown and then gently flip them over to fry the other side. Then turn the heat to high and fry for a little while to make them crispy. Remove the balls from the oil and place them on an absorbent paper to drain the excess oil.

Step 8

Dry Veg Manchurian is ready. Serve it hot as an appetizer garnished with spring onions and coriander leaves.

How To Make Veg Manchurian Sauce

Step 1

Heat oil in a pan, then add ginger garlic, green chili and saute for a min.

Step 2

Add spring onions and capsicum. Saute for 1 to 2 mins on a high flame without burning till they turn golden brown.

Step 3

While this fry dissolves cornflour in water.

Step 4

Then add soya sauce, tomato Ketchup, green chili sauce, salt, and black pepper.

Step 5

Next, stir gently and pour water. Stir and taste the mixture. The sauce should taste slightly sour and hot. Keep stirring and cook on a medium flame until the sauce thickens. Do not cook until very thick. The sauce will thicken further after cooling. 

Step 6

Switch off the stove and allow the veg Manchurian sauce to cool for a minute. Add the Manchurian balls to the gravy and toss gently to coat them with the sauces. Cook for a couple of minutes.

How To Serve Veg Manchurian Gravy

Step 1

When you are making Manchurian with gravy than you have to add 1 or 1.5 cup of water at the time of making the Manchurian sauce. Boil it for a minute.

Step 2

Continue to stir and mix when the veg Manchurian gravy is cooking. simmer till the sauce thickens and you see a glaze in it. 

Step 3

Then add the fried veg Manchurian balls. Gently stir and coat the veg Manchurian ball in the gravy. Switch off the flame.

Step 4

Serve veg Manchurian hot and garnished with some spring onions greens. Veg Manchurian gravy goes with veg fried rice, plain rice, and even bread or chapati or Rotis.

Note

• The best part of any Chinese dish is you can change the consistency as per your liking. If you want a thin consistency, add some veg broth or water. If you want a thick consistency, add few tablespoons of cornflour paste. This dish thickens after it cools down. So when reheating you may have to add some water.
• If you like the sweet-sour taste of Indo Chinese food you can add sugar to the recipe.

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Dahi Vada Recipe | Dahi Bhalla Chat Recipe

Dahi vada is a snack originating from the Indian subcontinent and Popular throughout South Asia. It is prepared by soaking vadas in thick dahi. Dahi vada is deep-fried lentil balls dunked in yogurt, topped with different kinds of chutneys and then garnished with spice powders. Dahi vada is one fo classic North Indian chaat snacks that are sold as street food across India.

There are many versions and variations of this snack known with different names across India-Dahi Bhalla, Thayir vadai, perugu vada, and mosaru vade are some of the most known variations.

Well made Dahi vada has a melt in the mouth texture. The sweet-sour tamarind chutney and flavorful spicy green chutneys compliment the taste. Various spice powders and chaat masala add flavor & zing to the chaat making it look & taste delicious.

Making Dahi vada is quite easy, except there is a bit of preparation work that includes soaking the dals and making the chutneys. You can also make tamarind chutney and green chutney the previous day and refrigerate. Make sure you don’t use onions in the green chutney if you are making it ahead.

Prep Time

Cook Time

Total Time

30 Minutes

30 Minutes

60 Minutes

Author: Creative Baby
Recipe Type: Snacks, Starters
Cuisine: North Indian
Servings: 5 To 6 Persons

Ingredients

For Making Vada

• 1 cup urad dal
• 1 chopped green chili
• 1/2inch  chopped ginger
• 1 tbsp cumin seeds(jeera)
• salt to taste
• 1 pinch asafoetida(hing)
• 8 to 9 chopped cashews
• 8 to 9 chopped raisins
• 2 to 4 tbsp chilled water
• oil as needed for deep frying

For Green Chutney

• 1 cup coriander leaves
• 1/4 cup mint (pudina)
• 1 green chili
• 1/4 inch ginger(adrak)
• 1 clove garlic(lehsun)(optional)
• 1/2 tbsp cumin seeds (jeera)
• Lemon juice
• salt to taste
• water very little if needed.

For Tamarind Chutney

• 1/4 cup tamarind(imali)
• 1/2 cup jaggery
• water as needed
• salt to taste
• 1/4 tbsp roasted cumin powder
• 1/4 tbsp red chili powder
• 1/2 tbsp coriander powder

For Garnishing Dahi Vada

2 cups curd (plain dahi)

1/2 to 3/4 tbsp roasted cumin powder (jeera powder)

1/4 tbsp red chili powder

1/2 to 3/4 tbsp chaat masala

roasted peanuts (optional)

finely chopped coriander leaves.

pomegranate seeds (optional)

1 tbsp black salt(Kala namak)

How To Make Dahi Vada

Step 1

Wash urad dal a few times and soak for at least 4 to 6 hours.

Step 2

Drain daal and add it to a blender jar with cumin seeds, salt, green chili, ginger, and hing.

Step 3

Blend coarsely first, then pour 1 tbsp chilled water and grind it again. Scraping the sides, repeat blending adding 1 tbsp water each time only as needed until the batter turns fluffy and light.

Step 4

Take the ground batter in a bowl. Stir in chopped raisins & cashews. optional ingredients and you can just skip them if you want.

Step 5

Briskly & vigorously stir the better for a minute or two minutes with a spoon or spatula. This makes the better more fluffy and light. As a result, you get softer and porous vada.

Step 6

Pour oil to a Kadai and heat it enough to fry the vadas. Take small portions of the batter and drop into the oil and fry until golden and crisp. Remove to a plate.

Step 7

When they are still warm, add the vada in water and let them soak for 18-20 minutes. Vada has increased a bit size as well as their color has changed.

Step 8

Press each soaked vada between your palms to remove water. Gently press or else you might end up breaking them. Press all the soaked vada this way and keep them aside on a plate.

Step 9:

Beat the chilled curd till smooth.

How To Make Tamarind Chutney

Step 1

Pour 1 cup water to a pot and heat it. Next put in tamarind, jaggery, and dates if using. Simmer all these for 4 to 5 mins until the tamarind turns soft and completely mushy.

Step 2

Add red chili powder, salt, cumin powder and coriander powder or garam masala. Mix well. Taste this and add more jaggery if desired. Cool & blend it. Pass through a sieve to a wide bowl.

Step 3

Transfer this to a dry glass or ceramic jar. Store this in the fridge and use up within 4 to 6 days.

How To Make Green Chutney

Step 1

Grind all the ingredients mentioned under the green chutney list with little water.

Step 2

Remove and keep aside in a small bowl.

How To Serve Dahi Vada

Step 1

Place vada in a serving tray. 

Step 2

Beat yogurt until smooth and creamy. You can also add a tbsp of powdered sugar and a little salt to the dahi.

Step 3

Pour Dahi over vadas generously. 

Step 4

Top with the green chutney and tamarind chutney as required.

Step 5

sprinkle the red chili powder, roasted cumin powder, chat masala and black salt and choice of your ingredients.

Step 6

Garnish it with chopped coriander leaves.

Step 7

Serve Dahi vada immediately or refrigerate and serve later.

Note

• To get a good soft urad dal vada, remember to soak the lentils overnight. grind the batter really well with little water.
• Also, remember to use fresh yogurt. I  used homemade yogurt

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Churma Ladoo Recipe

Churma Ladoo is the most wholesome and delicious ladoos you could make at home, which gives instant energy to kids. Churma Ladoo is an Indian sweet or dessert recipe that is famous in both Rajasthan and Gujarat. It is usually served with Dal Baati or Dal Muthiya in Rajasthan. Churma laddus is a delicious sweet especially served in the form of prasad on various auspicious occasions. Ganesh Chaturthi is incomplete without Lord Ganesh's favorite Churma Laddus.

The Churma Ladoo also makes an excellent snack for adults and school-going children giving instant energy. Although this recipe among the many sweets, takes time and patience to make, the end result is delectable and makes all the efforts worth it. So prepare yourself and make sure you have ample time in your hands before beginning the sweet-making process.

In my home, churma ladoos are a must on special occasions. Also during the marriage, the festival we have churma ladoo. Although these ladoos are originally from Gujarat or Rajasthan nowadays they are made almost everywhere. In Gujarat, they are called "Churma na Ladva". In Hindi they are called "Churma ke Laddu".

I feel these laddus goes well with any "Indian main course meal. However, there are certain curries that I like most served with churma laddo.

Let's make Churma Ladoo.....

Prep Time

Cook Time

Total Time

15 Minutes

40 Minutes

55 Minutes

Author: Creative Baby
Recipe Type: Dessert (Sweets)
Cuisine: Indian
Serving:  4 Persons

Ingredients

• 2 cups Whole Wheat Flour (Coarsely grounded)
• 4 tbsp Semolina (Rava/Suji)(Optional)
• 1 1/2 cups Ghee
• 1/2 cup Jaggery
• 1/4 tbsp Cardamom powder(Optional)
• Oil (For frying)
• 1/2 cup Water (warm)
• 1 tbsp Poppy seeds(Khaskhas for garnish)
• 1 tbsp Kismis
• 1/8 tbsp Nutmeg (Optional)
• Dryfruits as per your choice

How To Make Churma Ladoo

Step 1

In a large mixing bowl take whole wheat flour and semolina.

Step 2

Add 2  tbsp oil and 1/2 cup warm water.

Step 3

Combine all ingredients and knead into a stiff dough.

Step 4

Now take a portion of wheat flour dough in a hand and press it by making a fist. Press hard and make Muthia shapes from dough.

Step 5

Repeat the process for remaining wheat flour dough and make muthia. keep aside.

Step 6

Now to fry muthia heat oil in a deep bottom frying pan. Heat on medium flame and don't let oil turn too hot.

Step 7

Deep fry the wheat flour muthia in oil till golden brown and crisp. Drain on absorbent paper and let them cool.

Step 8

Take out the fried muthias into pieces and further grind them in a food processor into a fine powder. Sieve through a fine sieve to remove big chunks. Regrind the remaining chunks if required.

Step 9

Add the nutmeg powder in the Churma mixture. Optionally you can also add dry fruits like kismis. This is however optional.

Step 10

Heat 1 cup ghee in a nonstick pan, add jaggery and stir till it melts.  As soon as jaggery starts floating on ghee, turn of the gas.

Step 11

Pour the melted jaggery and ghee into Churma mixture . and add cardamom powder.

Step 12

Combine all the ingredients and make a nice aromatic churma mixture.

Step 13

Shape the mixture to even sized ladoos and roll them in khaskhas. Arrange the ladoos on a serving plate and serve when completely cooled.

Note

• You can add besan if you want to add it.
• You can store it in an airtight container.

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Ragda PavStreet Food Recipe || पाव रगडा || પાવ રગડો

Ragda pav is a popular street food. The spicy and tangy ragda made with dried green/white peas and served with pav (bread) topped with sweet and spicy chutney and sev. Ragda pav, the most popular chaat which is one meal dish loved and enjoyed by all. You can make many varieties of snacks from ragda like ragda pani puri, ragda patties, ragda samosa. It made delicious light dinner when you have guests.

                     

Prep Time

Cook Time

Total Time

8 Hours 10 Minutes

20 Minutes

8 Hours 30 Minutes

Author: Creative Baby
Recipe Type: Snack, Dinner
Cuisine: Indian
Serving: 4 Persons

Ingredients

For Ragada

• 2 cups Dried green peas
• 1 medium-size finely chopped Onion
• 1 medium-sized finely chopped Tomato
• 1 tbsp Coriander powder
• 1 tbsp red chili powder
• 1/2 tbsp Turmeric powder
• 1/2 cup Tamarind pulp or Lemon juice
• Salt to taste
• 3 cup Water
• 1 tbsp Garam masala
• 1 tbsp Sugar
• 1 tbsp Cumin seeds (Jeera)
• 2 Cloves (Laung)

For Serving

• Sweet Tamarind chutney (Optional)
• Green Coriander chutney(Optional)
• Sev
• Finely chopped Onion
• Fried Peanuts
• Finely chopped fresh coriander leaves

How To Make Ragada

Step 1

Soak dried green peas in water for overnight or at least for 8 hours

Step 2

Drain water. Add water and peas in a pressure cooker and cook until turn soft

Step 3

Heat oil in a pan and add cumin seeds and cloves in it.

Step 4

Add chopped onions in a pan and saute for 1 or 2  minutes.

Step 5

Add chopped tomato in a pan and saute for 1 or 2 minutes.

Step 6

Add all seasoning and tamarind pulp in it. Mix well.

Step 7

Now add boiled peas along with water in that and mix well.

Step 8

Add garam masala, green chopped coriander leaves and let it boil for 5-6 minutes.

Step 9

Served hot with pav and topped it with sev, peanuts, onion, coriander leaves, and chutney.

Note:

• You can add boiled potatoes in it. 

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Chapdi Undhiyu | Rajkot Famouse Food Recipe

Chapdi undhiyu is originated from Rajkot. Undhiyu is a very famous Gujarati dish in the whole world. This undhiyu is different than regular undhiyu. Chapdi undhiyu is s traditional kathiawadi dish. 

Chapdi is nothing but thick fried/ backed bhakhri and undhiyu is a mix vegetable gravy full of Indian spices. Chapdi is made from whole wheat flour, carom seeds, cumin seeds, and a good amount of oil. In the original recipe, chapdi is made with bhakhari flour (coarse whole wheat flour). But I used normal chapati flour to make the chapdi. I didn't feel any difference. After kneading the dough, roll chapdi like Baati and deep fry it.

Chapdi Undhiyu is a Rajkot street food recipe consists of crunchy chapdi and the traditional Gujrati Undhiyu recipe. Chapdi Undhiyu is spicy preparation and especially enjoyed during winter. It should be consumed like Daal Bati. First, you should crush the chapdi with your hands then pour in Undhiyu, mix it up and enjoy it with slices of onion, buttermilk, papad, and some lemon wedges. 

This Gujarati Chapdi Undhiyu is popular in the street of Rajkot and is enjoyed by everyone. So do try out this different  Undhiyu recipe and enjoy it on the occasion of Uttrayan.

                                      

Prep Time

Cook Time

Total Time

20 Minutes

35 Minutes

55 Minutes

Author: Creative Baby
Recipe Type: Dinner
Cuisine: Gujarati (Indian)
Serving: 6 Persons

Ingredients For Chapdi

• 3 cups Whole wheat flour
• 1 tbsp Carom seeds (Ajavain)
• 1 tbsp Sesame seeds (Til)
• 1/4 Semolina (Suji/Rava)
• Salt to taste
• 3/4 cup warm water
• 1/3 cup Oil, 
• 1 cup Cream (Malai)
• 2 tbsp Cumin Seeds (Jeera)

Ingredients For Undhiyu

• 1 cup Surti papdi
• 1 cup Brinjal cut into small pieces
• 1 cup Cauliflower chopped into small pieces.
• 1 cup Green peas
• 1 cup Chopped Potatoes
• 1 cup Chopped  Tindora
• Salt to Taste
• A paste of 2 Onions
• Puree of 2 Tomatoes
• 2 tbsp Ginger Garlic Paste
• 4-5 Black Peppercorns (Sabut Kali Mirch)
• 2 Bay Leaves (Tej Patta)
• 4-5 cloves (Laung)
• 1 tbsp muster seeds(rai)
• 1 tbsp cumin seeds(Jeera)
• 2 Dried Red Chillies( Sukhi Lal Mirch)
• 1/2 tbsp Turmeric Powder (Haldi)
• 2 tbsp Cumin Coriander Powder(Dhana Jeera Powder)
• 2 tbsp Red Chilli (Lal Mirch) Powder
• 1 tbsp Garam Masala
• Juice of 1/2 Lemon
• Coriander Leaves (Dhania)
• Water
• Oil
• 1/2 Asafoetida (Hing)

Ingredients For Tadka

• 1 tbsp Red Chilli (Lal Mirch)Powder
• Oil

How To Make Chapdi                

Step 1

For the chapdi in a mixing bowl take some karkara wheat flour, semolina, cumin seeds, sesame seeds, oil, malai, carom seeds, salt, warm water. 

Step 2

Knead a firm dough for the chapdis.

Step 3

Now with the help of your palm make flat chapdis.

Step 4

Deep fry them in oil till they become nicely golden brown.

How To Make Undhiyu

Step 1

Heat oil in a pressure cooker and all the tempering items onion and saute for a minute, add garlic, ginger, green chili paste and pinch of salt.

Step 2

Cook until the raw flavor of ginger-garlic reduces and onion becomes translucent.

Step 3

Add turmeric, red chili, coriander and cumin powder, salt, and all the vegetables.

Step 4

 Stir well. Add 3-4 cups water, add garam masala. Mix them very well. close the lid and pressure cook it for 2 whistles.

Step 5

 

When the pressure cooker cools down, open the lid Stir well.

For Tempering

Step 1

Heat oil in the pan. Add carom seeds and chili powder. Add Tomato puree and add 1 cup of water. Let it boil.

Step 2

Add this tempering into prepared Undhiyu. Mix them very well.

Step 3

Switch on the stove and let it simmer for 5 minutes over medium heat. Add water if needed. (remember the consistency should be like dal).

Step 4

Chapdi Undhiyu is ready.  Garnish it with coriander leaves.  Serve Chapdi Undhiyu with onion, papad and lemon wedges.

You can also watch this recipe on YouTube ..

Note

•  Adjust the amount of oil and red chili powder according to your choice.

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