Name: Spicy “Gnocchi” (Dal Dhoklis)
Yield: Makes 4 cups
Cuisine: India
Ingredients: 1 teaspoon Toasted Cumin-Coriander Blend; 2 tablespoons canola oil; 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 1 teaspoon black or yellow mustard seeds; 1 teaspoon cumin seeds; ½ teaspoon bishop’s weed; 1 teaspoon coarse kosher or sea salt; 1 teaspoon white granulated sugar; ½ teaspoon cayenne (ground red pepper); 2 tablespoons Ghee or canola oil; ¼ teaspoon ground asafetida; 6 to 8 medium-size to large fresh curry leaves; 1 medium-size tomato, cored and finely chopped; ½ teaspoon fenugreek seeds; 1½ teaspoons coarse kosher or sea salt; 2 fresh green Thai, cayenne, or serrano chiles, stems removed, cut crosswise into ½-inch pieces (do not remove the seeds); 1½ teaspoons white granulated sugar; ½ cup roti flour (see Tip); ½ cup oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones; ½ teaspoon ground turmeric

Preparation info

Makes
4 cups

Difficulty
Medium

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Velvet-soft dumplings called dhoklis are easy to make, and when simmered in a pot of pureed pigeon peas, the resulting curry makes for a nutritionally complete meal in one spicy-hot, creamy-smooth, slightly sweet sauce.

Ingredients

½ cup oily or unoily skinned split yellow pigeon peas (toovar dal), picked over for stones

Asia
India
Main course
Stew
Spicy
Vegan

Method

Place the pigeon peas in a pressure cooker. Fill the cooker halfway with water and rinse the peas by rubbing them between your fingertips. The water may appear slightly dirty or cloudy. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 4 cups

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Ingredients

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