Gujarat x Italy
Dal dhokli pasta e fagioli
Gujarat's wheat pieces in sweet sour dal turn out to be pasta in bean soup. Nonna would nod.
60 minTime
20 gProtein each
mediumSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original510kcal
20 gprotein
13 gfibre
60minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
7 steps- 1Pressure cook the dal with turmeric and 500 ml water for 4 whistles. Let the pressure release naturally and whisk smooth.
- 2Mix the flour, besan, ajwain, half the chilli powder, a pinch of turmeric, salt and oil. Knead a firm dough with water and rest 15 minutes.
- 3Roll the dough thin like a chapati and cut into rough diamonds.
- 4Heat the ghee, crackle mustard and cumin, add cloves, cinnamon, red chilli, asafoetida, curry leaves and peanuts. Add garlic and tomato and cook 4 minutes.
- 5Add the dal, 600 ml water, jaggery, kokum, remaining chilli and salt. Bring to a boil.
- 6Drop in the dhokli one by one, stirring gently. Simmer 12 to 15 minutes until cooked through.
- 7Add lemon and coriander, rest 2 minutes. Serve with parmesan, olive oil and black pepper.
Serve it like this
Ladle into a wide bowl, make sure peanuts and kokum show on top, drizzle olive oil and grate parmesan at the table.
