Now you might be wondering what all this talk has to do with the recipe at hand. The thing is during this tea we normally ask each other what we have prepared as dinner for the poor hubbies who are left out of these dos. So when I said "Dal Dhokli" there were a couple of nods and a couple of puzzled looks. When I explained what I meant by "Dal Dhokli" one friend quipped "Oh ,we call it Varan Phala and another said " Oh! You mean Chakolya" . This was a new word for me. And when I actually making it I thought "Hey this is just like Pasta. You have a sauce and you have diamond shaped pieces of dough " But it's much much tastier and more nutritious than Pasta. So do you think it can be called Indian Pasta in English?
6. Separate the diamonds and start dropping them in the boiling dal . Continue doing this till you have finished all the dough. Add the eighth C of water now and boil the entire contents of the kadhai for 7 to 8 mins stirring once in a while so it doesn't stick to the bottom of the pan.
7. It is important to add that last C of water at the end because the dal tends to become too thick after adding the dough pieces. Another important thing is not to cover the cooking pot or kadhai with a lid as that too tends too thicken the dal to the point where it becomes impossible to reheat when ready to serve. So leave the pan uncovered after you have swiched off the gas.
8. Now to serve: This dish is eaten with a variety of accompaniments
a. Simply chop some onions finely to go with it.
b. Make a simple salad of onions ,tomatoes and cucumber. This acts as a coolant.
c. Drizzle a tspn of ghee or oil over individual servings of dal dhokli .
d. The fourth is my favourite . I make a tempering of garlic and red chillies in a couple of T of oil and drizzle the same over my plate of dal dhokli. This definitely is no coolant.
This is one of the best one dish meals I have eaten till date. Try it out and do give me your opinions. Yes all those silent visitors too.