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Mutter dal dhokri recipe

Mutter dal dhokri recipe

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  • Recipes
  • Dish type
  • Main course
  • Curry
  • Vegetarian curry

It's like dal but not as you have ever known it! If you like pasta you're going to love this. You need never touch another bowl of minestrone once you've tasted this Gujarati classic.

Nottinghamshire, England, UK

6 people made this

IngredientsServes: 5

  • 200g tuver dal (toor dal or yellow split pigeon peas)
  • 1.5L hot water
  • 1 1/2 tablespoons grated root ginger
  • 2 green chillies, minced
  • 1 tablespoon tomato puree
  • 1 teaspoon turmeric
  • 1 lemon, juiced and zested
  • 1 teaspoon ground cinnamon
  • salt to taste
  • sugar to taste
  • 150g frozen peas (optional)
  • 2 tablespoons chopped fresh coriander
  • 1 tablespoon desiccated coconut
  • Spice mixture
  • 1 tablespoon ghee
  • 1/4 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon asafoetida (hing)
  • 5 to 6 curry leaves
  • 10 peanuts
  • 8 cashews nuts
  • 2 star anise
  • 1 large stick cinnamon
  • For the dhokri
  • 125g chickpea flour (besan)
  • 125g self raising flour
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon sugar (or to taste)
  • 1/2 teaspoon chilli powder (or to taste)
  • 1/2 teaspoon turmeric
  • 1 small pinch ajwain seeds
  • 1/2 lemon, juiced and zested
  • 2 tablespoons sunflower oil
  • tepid water, as needed

MethodPrep:25min ›Cook:20min ›Ready in:45min

  1. Boil the tuver dal in the 1.5 litres water until you are able to pass it through a sieve. Pass all of this through a sieve into a large bowl and set aside.
  2. In a separate large pan heat the ghee and add the ingredients for the spice mixture: mustard seeds (wait for them to pop), then the cumin seeds, asafoetida, curry leaves, peanuts, cashews, star anise and cinnamon. Cook for a minute.
  3. Add the strained dal mixture to the ghee mixture, along with the ginger, chillies, tomato puree, turmeric, lemon juice and zest, cinnamon, salt and sugar. Allow to simmer while you make the dhokri.
  4. In a bowl mix all of the ingredients for the dhokri and add tepid water till you can knead the mixture into a firm, smooth dough.
  5. Divide into four portions and roll out (using extra plain flour) into something resembling a thick chapatti. Cut into diamond shapes (I used a pizza cutter… shortcut!).
  6. Bring the dal to a rapid rolling boil and one by one drop in the diamond shaped dhokris. Repeat this process until you have run out of dough - but remember to keep the dal at a constant rolling boil. You may also need to add extra boiling water as it is likely to thicken while the dhokri is cooking - this is normal. Add the peas and boil for another 5-8 minutes and when you have done taste it to make sure you can taste hot, sweet and sour. Also check there is enough salt in the dal because of the extra water you may have added when boiling the dhokri.
  7. Add the chopped coriander and grated coconut (optional) and serve.


Peas are optional in this recipe - add as much as you like!

See it on my blog

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Complete meal on a cold day.-19 Dec 2009

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300g yellow toor lentils
2 star anise
rapeseed oil
½ tsp mustard seeds
¾ tsp cumin seeds
4 whole cloves
1 green finger chilli, slit lengthways
2 sprigs of fresh curry leaves
3 large ripe tomatoes, chopped
½ tsp ground turmeric
1⅓ tsp salt
2½ tsp runny honey
1½ tbsp lemon juice
30g red-skinned peanuts, crushed

Mutter dal dhokri recipe - Recipes

crunchy chickpea bits! Never seen it, never woulda thought of it, but I love it. I'm getting green beans tomorrow.

Love the idea of the chickpea batter - very different!

I've never even heard of chickpea flour, this looks like a great recipe!

This is an interesting dish. I'll have to try it sometime. I think the green beans will go well with the gram flour and I always have gram flour in the pantry. I use it as an egg substitute.

Kathy, I love this recipe - so flavorful! chickpea flour is one of my favorite flours, but it's so under-rated and under-used. This is a fabulous and delicious way to use it and would make anyone a green bean addict!

What rich flavors and colors! Great giveaway! I'm signing up on twitter right now!

bet this sauce is a nice companion to the green beans - thanks

This is genius! What an innovative way to make a chickpea flour curry- And with green beans too. My favourite! :) You just made those beans a whole lot happier!

Love the chickpea addition,great way to pep up the beans :D

This looks like a terrific preparation of beans! Happy upcoming blogiversary!

thank you for having a blog like this one. eversince my hubby and i moved here in malaysia some 3 years ago, we have been totally fascinated, enthralled and hooked on indian food and cooking. your site will be one of the additional sites which i check everyday for our indian food fare. thank you!

Here's my entry.
Followed you via @wfmscottsdale
Tweeted w/ a link to the blog

Pumpkin Soup

Hi Kurma,
Thank you so much for your wonderful cooking ideas. I have been experimenting with eggless cakes for yoga catering the carob raisin cake is superb!

I was looking for your take on pumpkin soup – I had always made a simple soup flavoured only with onion, garlic, cardamon and salt, but now without the onion and garlic I need to find a new way.

I’m going to adapt the carrot and ginger recipe tomorrow, but would be interested to know your ideas. Thanks in mouthwatering anticipation, G G.

Glad to hear that the cake recipe worked well. The carrot and ginger soup receives rave reviews. Here’s my Pumpkin Soup recipe – I like it a lot. The Jap pumpkins are the best flavoured, in my opinion. A swirl of thick coconut cream makes a nice change.

Old Fashioned Cream of Pumpkin Soup

Pumpkin soup is a great winter favourite. Milk and a simple seasoning of black pepper and nutmeg allow the pumpkin flavour to predominate.

Preparation & cooking time: 30 minutes
Serves: 4 persons

3 cups water
1 cups milk
90g (3 ounces) butter
teaspoon nutmeg
teaspoon freshly ground black pepper
4 cups, 1 kg (2.2 pounds) pumpkin, peeled, seeded, and cubed
1 tablespoon plain flour
1 teaspoon salt
1 tablespoon light cream
2 tablespoons chopped fresh parsley

Melt half the butter in a 6-litre/quart saucepan over moderate heat. Add the nutmeg, black pepper, and pumpkin cubes and saute for 10 minutes. Add the water and bring to a boil, cooking until the pumpkin is very tender.

Empty the contents of the saucepan into a blender and add half the milk. Puree the mixture carefully. Remove and set aside. Rinse the saucepan.

Heat the remaining butter in the saucepan over moderate heat. Stir the flour into the butter. Return the pumpkin puree to the saucepan along with the remaining milk, stirring constantly until the soup is well blended. Bring to a boil, simmer for a few minutes, and season with salt.

Yamuna Devi Recipe # 17 : Creamy Mung Dal with Chopped Spinach (Palak Moong Dal)

Moong, North India’s most popular dal, was a great favourite of my spiritual master, Srila Prabhupada. It is easy to digest and has a good flavor and high vitamin content. The spinach, preferably fresh, enhances the texture and marbled color of this power-packed dal soup, and the fried spices poured in at the end of the cooking add lashings of flavor. (note from Kurma: moong dal is also known as split yellow mung beans.)

Preparation time (after assembling ingredients): 10 minutes,
Cooking time: 1¼ hours or 25 minutes in a pressure cooker,
Serves: 5 or 6.

2/3 cup (145g) split moong dal, without skins,
8 ounces (230g) fresh spinach, washed, trimmed, patted dry an coarsely chopped, or ½ of a 10-ounce package of chopped frozen spinach, defrosted (140g),
6½ cups (1.5 liters) water (5½ cups/1.3 liters if pressure-cooked),
1 teaspoon turmeric,
½ tablespoon ground coriander,
½ tablespoon scraped, finely shredded or minced fresh ginger root,
2 tablespoons ghee or vegetable oil,
1 ¼ teaspoons salt,
1 teaspoon cumin seeds,
¼ teaspoon cayenne or paprika,
¼ – ½ teaspoons yellow asafetida powder (hing),
½ tablespoon lemon juice.

Sort, wash and drain the split mung beans. If you are using frozen spinach, defrost it at room temperature, place it in a strainer and press out all excess water.

Place the mung beans, water, turmeric, coriander, ginger root and a dab of ghee or oil in a heavy 3-quart/liter nonstick saucepan. Stirring occasionally, bring to a full boil over high heat. Reduce the heat to moderately low, cover with a tight-fitting lid and gently boil for 1 hour or until the dal is soft and fully cooked. For pressure cooking, combine the ingredients in a 6-quart/liter pressure cooker, cover and cook for 25 minutes under pressure. Remove from the heat and let the pressure drop by itself.

Off the heat, uncover and add the salt. Beat with a wire whisk or rotary beater (or a bamix, says Kurma) until the dal soup is creamy smooth. Add the fresh spinach, cover and boil gently for 5-8 minutes more or cook frozen spinach for 2-3 minutes.

Heat the ghee or oil in a small saucepan over moderate to moderately high heat. When it is hot, pour in the cumin seeds and fry until they are brown. Add the asafetida and cayenne or paprika and fry for just 1-2 seconds more. Then quickly pour the fried seasonings into the soup. Cover immediately. Let the seasonings soak into the hot dal for 1- 2 minutes. Add the lemon juice, stir and serve.

*Note that since Yamuna wrote her recipes using US measurements, the weights are in US with metric in brackets.

More importantly, her tablespoons are US (15ml) whereas Australian/metric tablespoons are 20ml. So if you follow these recipes using metric measures, your tablespoons should be scant.

Similarly, the US cup is 240ml as distinct from the Australian/metric 250ml cup. The same scant measuring should thus apply to Australian/metric cup users.

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"Planet ISKCON" - 35 new articles

H.G. Sankarshan das Adhikari, USA: Wednesday 15 June 2011--Breaking through to the Spiritual Plane--Is It Possible to Be Desireless?

A daily broadcast of the Ultimate Self Realization Course Wednesday 15 June 2011 The Supreme Personality of Godhead, Lord Sri Krishna, and His eternal consort, Srimati Radharani are enjoying transcendental pastimes in the topmost planet of the spiritual world, Sri Goloka Vrindavan. They are beckoning us to rejoin them. (Click on photo to see a larger image.) Our Mission: To help everyone awaken their original Krishna consciousness, which is eternal, full of knowledge and full of bliss. Such a global awakening will, in one stroke, solve all the problems of the world society bringing in a new era of unprecedented peace and prosperity for all. May that day, which the world so desperately needs, come very soon. We request you to participate in this mission by reviving your dormant Krishna consciousness and assisting us in spreading this science all over the world. Dedicated with love to ISKCON Founder-Acharya: His Divine Grace A.C. Bhaktivedanta Swami Prabhupada, our beloved spiritual master, and to you, our dear readers. Today's Thought: Breaking through to the Spiritual Plane Uploaded from Lenasia, South Africa Krishna has so kindly blessed us with this opportunity for spreading His glories in so many countries by our travelling around the globe, and to even more countries through our e-course. But the most ecstatic thing of all is diving deeply into the sweet nectarean ocean of Krishna's holy names. The two syllables krish and na when combined together contain more nectar than the entire universe can contain. And when uttered purely without offense the chanter breaks through the modes of material nature and enters into the sublime atmosphere on the other side of existence, the spiritual plane. Therefore the devotees always like to be absorbed in chanting Hare Krishna, Hare Krishna, Krishna Krishna, Hare Hare Hare Rama, Hare Rama, Rama Rama, Hare Hare as far as possible twenty-four hours daily. Sankarshan Das Adhikari Entering the Spiritual Plane Lenasia, South Africa--13 June 2011 Answers According to the Vedic Version: Question: Is It Possible to Be Desireless? Dear Gurudeva, Namaste. Is it possible and desirable for any man to be free from all desires? Yours in yoga, J.M. Answer: Only If All Desires Are Offered to Krishna It is not possible to become free from desire because desire is an intrinsic part of our nature. Those who aspire for desirelessness maintain their desire for desirelessness and thus never become free from desire. The only way to become completely free from the chains of desire is to desire only for the Lord's satisfaction in all of one's thoughts, words, and deeds. Only when one comes to this platform of desiring only the Lord's satisfaction does he truly become free from the chains of desire. Sankarshan Das Adhikari Transcendental Resources: Receive the Special Blessings of Krishna Now you too can render the greatest service to the suffering humanity and attract the all-auspicious blessings of Lord Sri Krishna upon yourself and your family by assisting our mission. Lectures and Kirtans in Audio and Video: Link to High Definition Videos Link to Over 1,000 Lecture Audios Lecture-Travel Schedule for 2011 Have Questions or Need Further Guidance? Check out the resources at: or write Sankarshan Das Adhikari at: [email protected] Get your copy today of the world's greatest self-realization guide book, Bhagavad-gita As It Is available at: Know someone who could benefit from this? Forward it to them. Searchable archives of all of course material: Receive Thought for the Day as an RSS feed: Unsubscribe or change your email address Follow us on Twitter: Sankarshan Das Adhikari on Facebook: Thought for the Day on Facebook: Copyright 2005-2011 by Ultimate Self Realization.Com Distribution of this material is encouraged. Simply we request you to acknowledge where it is coming from with a link to our sign up page: Our records indicate that at requested to be enrolled to receive e-mails from the Ultimate Self Realization Course at: This request was made on: From the following IP address:

Japa Group: Bhurijan dasa Japa Retreat P4

More nectar from the wonderful Japa seminar by Bhurijan dasa.

Caitanya Mangala, CA, USA: KulimeLA 2009: Bhima Karma Performs “Turned Around” at the Ford Theater in Hollywood

A 3 minute video of Bhima-Karma Saragrahi‘s dramatic, uplifting and introspective rendition of his poem “Turned Around.” He delivered it during the KM09 Gala Evening at the Ford Theatre in Hollywood.

In the ancient Sanskrit language, “Kuli Mela” is “A Celebration of Community.”

The main theme for KulimeLA 2009 was to “Honor the Past, Celebrate the Present & Envision the Future.”

To celebrate the 20th anniversary of the Los Angeles Gurukuli Reunion, the John Anson Ford Amphitheater, nestled in the Hollywood Hills, was chosen as an ideal location for Kulis to come together to acknowledge their collective history and appreciate the many accomplishments of the pioneer Gurukulis throughout the past two decades.

Dressed in formal and elegant attire, approximately one thousand Vaishnavas gathered to walk the red carpet and participate in an amazing evening that beautifully showcased “A Mosaic of Our Generations.”

CLICK HERE to check out the growing Kuli Mela video and audio selections on

The Kuli Mela Association is a 501(C)(3) non-profit organization whose mission is to connect our diverse and dynamic global community. We believe that by encouraging each other along our individual paths and by serving together in our shared goals we can make a positive difference in the world.

For more information please visit our KMA Facebook Page.

ISKCON Melbourne, AU: Daily Class - H. G. Bhurijana Prabhu

Srimad Bhagavatam 12.10.7 - There is an emergency to develop higher taste in Krsna consciousnes.

Kurma dasa, AU: Dal with a Difference - Sanjana's Daal Dhokri with Mutter

While absent-mindedly trawling the internet I found a link to my all-time fave food blogger Sanjana today. But somehow it was for a recipe that she posted almost two years ago and that I had never seen.

The good thing about food blogs is that they don't age. Especially if the recipes are Indian and millenia old anyway. After all, what's a few decades in the bigger scheme of universal time? The only thing that would age are the props (that's food-styling jibber jabber).

I must admit to not being a regular dal eater. I should be, because for a lacto-vegetarian, dal provides a cheap and convenient source of usable protein and iron.

This recipe on Sanjana's blog looks so appealing, especially with the amazing homemade dhokri noodles, that I am inspired to rush into the kitchen now and prepare it. I don't have oiled toor dal, just the regular. I have always wondered what the difference is in the final outcome. Sanjana, if you read this, let me know.

Anyway, here's the recipe. Happy cooking, and if you're good, I'll sing you the dal song. Bhakti Vikasa Swami: Causes of India's cultural downfall

In answer to your question as to why the Indian population is so slack in spiritual life: during the British rule there was a secret policy by the British to cut down the Vedic civilization in India. There was a confidential policy by the British government to kill India's original culture and everything Indian was condemned. From the very beginning they took this position. In our childhood and boyhood we had to read some book by a Mr. Ghose called, "England's Work in India''. The purport was that we are uncivilized and the British had come to make us civilized. Later on the policy became successful because in our childhood days any anglicised gentleman was considered to be advanced in civilization.

In Calcutta the Chowringhee quarters were known as the English quarters and the neighborhood places were maintained very nicely. The Indian quarters were known as native quarters therefore even in our own city there was such a division as English quarters and native quarters. Anyway this policy became successful when our leaders took them as fact. Mahatma Gandhi wanted to refute this white prestigious position but he also failed because he did not understand spiritual culture or God consciousness. During the Moslem time, although sometimes fanatically, there were some cases of breaking the temple, but there was no such policy to kill the Indian culture. On account of this during the Moslem period even during the time of Aurangazeb there were Indian Princes and political leaders like Sivaji and Jaya Singh.

So it is a long process how Indians, especially educated Indians, have become victimized by the slowly deteriorating position of Indian culture, but there is no use tracing out the history but generally we have lost our own culture and our leaders are not very serious to revive our own culture to the point. But still the mass of people, not being very much advanced in education, stick to the Indian culture. For example, lakhs of people still visit Jagannatha Puri during the Rathayatra Festival, lakhs still visit the Kumbha mela, and lakhs still visit the holy places of India, but there is no encouragement by the leaders. It is only a continuation of the original culture.

So there is no hopelessness if we revive Krishna consciousness in a systematic way, within a very short time we can revive our original Indian culture on the basis of the teachings of Lord Krishna and the Bhagavad-gita. So we have to work very hard for this purpose and if you follow the path of Sri Caitanya Mahaprabhu, it will be very easily done.

Letter from Srila Prabhupada to Gaura Govinda — Vrindaban 18 September, 1976

New Vrndavan, USA: Palace Rose Garden is in Full Bloom

Right now is the perfect time to visit the Palace Rose Garden, whether you are a home gardener or simply a lover of roses. The garden is in its first bloom until the end of June.

While most rose gardens have only one or two blooms each year, this year the Palace Rose Garden will have four blooms. This is a testament to both the exceptional quality of the rose varieties and to the expertise of Betty Hickey, the Palace rosarian since 1985.

This current first bloom will last until the end of June. The second bloom will be from mid-July until the end of July. The third bloom will be from mid-August until mid-September. The fourth bloom will be from mid-October until the first frost.

The Palace Rose Garden boasts over 100 different varieties of roses and over 850 plants. The Palace of Gold Rose Garden has been accredited by the All-America Rose Selections (AARS) since 1987. The standards for AARS accreditation are very high. There is a two-year probationary period before being accepted, and annual surprise inspections after acceptance. There are only around 130 accredited gardens in North America.

“The AARS requires that I maintain the overall appearance of the rose garden, so I usually do not pick flowers from the garden,” said Hickey. “But I make exceptions for special occasions. I pick flowers for Janmastami and I pick flowers for Prabhupada’s Appearance Day.”

Sunday, August 21, is Janmastami, or the day on which Lord Krishna descended from the spiritual world to this planet. New Vrindaban will host a special midnight darshan and feast to celebrate Janmastami. Janmastami celebrations will also be held on three other days as well, for those who are unable to visit the holy dham of New Vrindaban on the actual day of Janmastami. The four Janmastami celebrations will be on the following dates:

  • Saturday, August 20
  • Sunday, August 21
  • Saturday, September 3
  • Sunday, September 4

On Monday, August 22, there will be a special celebration at the Palace of Gold to commemorate the Appearance Day of His Divine Grace A.C. Bhaktivedanta Swami Prabhupada, the Founder-Acharya of New Vrindaban. The Palace of Gold was originally intended to be a home for Prabhupada, who left this world in November 1977, just a few months before the completion of the Palace. The Palace was then converted into Prabhupada’s mausoleum.

Even if you have visited the Palace of Gold before, please come back and visit the Palace Rose Garden. “These are colors that only God can create,” said Hickey with awe.