Dhokka sabzi
Dhokka Sabzi Recipe - A Delicious Indian Dish
Introduction
Dhokka sabzi is a popular and delicious Indian dish made with fried Bengal gram (channa dal) cubes cooked in a flavorful and spicy curry. This dish is perfect for a hearty and satisfying meal, and is often enjoyed with rice or roti.
History
Dhokka sabzi has its origins in the state of Gujarat, India. It is a traditional dish that is often prepared during festivals and special occasions. The combination of crispy fried dal cubes and spicy curry makes it a favorite among many households.
Ingredients
- 2 cups Bengal gram (channa dal)
- finely chopped ginger
- finely chopped green chillies
- cumin seeds
- rai or sarso seeds
- salt
- oil (for deep frying)
- 2 tsp red chilli powder
- 1 tsp haldi powder
- blended curd
- small boiled potatoes
How to prepare
- 1. Soak channa dal for approximately 2 hours.
- 1a. Grind the soaked dal in a mixer with a little ginger and green chillies until it forms a thick paste (not finely ground).
- 2. Add 0.5 tsp of cumin seeds, salt, red chilli powder, and a little haldi to the dal paste.
- 3. Mix the paste well.
- 4. Heat a little oil in a kadai and fry the paste until it becomes slightly dry.
- 5. Spread some oil on a plate and transfer the fried paste onto the plate. Use your palm to spread it evenly.
- 6. Set aside for approximately half an hour.
- 7. Cut the spread paste into cubes, similar to barfis.
- 8. Deep fry the dal cubes in a kadai and set them aside.
- 9. Heat a little oil in a kadai for tempering. Add cumin seeds, rai, and whole dried red chilli. Also, add a few curry leaves.
- 10. Add finely chopped ginger and green chillies.
- 11. Season with red chilli powder, salt, and haldi according to taste.
- 12. Add curd, 2 tsp of besan flour, and a little water (2-3 cups).
- 13. Bring the mixture to a boil.
- 14. Add the fried dal cubes and let it boil for 5 minutes.
- 15. Garnish with finely chopped coriander leaves.
Variations
- Add vegetables like peas, carrots, or bell peppers to the curry for added flavor and nutrition.
- Use yogurt instead of curd for a creamy texture.
- Garnish with roasted peanuts or cashews for a crunchy twist.
Cooking Tips & Tricks
Make sure to soak the channa dal for at least 2 hours to ensure it cooks properly.
- Fry the dal cubes until they are slightly dry before adding them to the curry to enhance their texture.
- Adjust the spice levels according to your preference by adding more or less red chilli powder.
- Garnish with fresh coriander leaves for a burst of flavor and color.
Serving Suggestions
Dhokka sabzi can be served with steamed rice, roti, or naan for a complete and satisfying meal.
Cooking Techniques
Deep fry the dal cubes until they are crispy and golden brown.
- Boil the curry until it thickens and the flavors are well combined.
Ingredient Substitutions
You can use split chickpeas (chana dal) instead of Bengal gram for a slightly different texture.
- Substitute ghee for oil for a richer flavor.
Make Ahead Tips
You can prepare the fried dal cubes in advance and store them in an airtight container until ready to use.
- The curry can also be made ahead of time and reheated before serving.
Presentation Ideas
Serve Dhokka sabzi in a decorative serving dish garnished with fresh coriander leaves. - Arrange the fried dal cubes on top of the curry for an attractive presentation.
Pairing Recommendations
Pair Dhokka sabzi with a side of cucumber raita or mint chutney for a refreshing contrast.
- Serve with a side of pickles or papad for added crunch and flavor.
Storage and Reheating Instructions
Store any leftover Dhokka sabzi in an airtight container in the refrigerator for up to 2 days.
- Reheat in a microwave or on the stovetop until heated through before serving.
Nutrition Information
Calories per serving
Each serving of Dhokka sabzi contains approximately 250 calories.
Carbohydrates
Each serving of Dhokka sabzi contains approximately 30 grams of carbohydrates.
Fats
Each serving of Dhokka sabzi contains approximately 10 grams of fats.
Proteins
Each serving of Dhokka sabzi contains approximately 15 grams of proteins.
Vitamins and minerals
Dhokka sabzi is a good source of iron, magnesium, and vitamin C.
Alergens
Dhokka sabzi contains gluten from the besan flour used in the curry.
Summary
Dhokka sabzi is a nutritious dish that provides a good balance of carbohydrates, proteins, and fats. It is also rich in vitamins and minerals, making it a healthy choice for a meal.
Summary
Dhokka sabzi is a flavorful and satisfying dish that is perfect for a comforting meal. With its crispy fried dal cubes and spicy curry, it is sure to be a hit with your family and friends. Enjoy this delicious dish with rice or roti for a complete and satisfying meal.
How did I get this recipe?
The first time I saw this recipe, I was drawn to it like a magnet. I was visiting my dear friend Meera, who had just returned from a trip to Gujarat. She had learned how to make a dish called Dhokla sabzi from a local woman she had met there. As soon as I saw the vibrant colors and smelled the fragrant spices, I knew I had to learn how to make it myself.
Meera welcomed me into her kitchen with open arms, eager to teach me the secrets of this delicious dish. She began by explaining that dhokla is a savory steamed cake made from fermented batter of rice and chickpea flour. The sabzi, on the other hand, is a spicy vegetable curry that is typically served with dhokla.
As she walked me through the recipe, I watched in awe as Meera effortlessly blended the ingredients together, creating a smooth batter that she poured into a greased pan. She then placed the pan in a steamer and let the dhokla cook until it was light and fluffy. The aroma that filled the kitchen was intoxicating, and I couldn't wait to taste the finished dish.
Once the dhokla was ready, Meera showed me how to make the sabzi. She heated oil in a pan and added mustard seeds, cumin seeds, and curry leaves, allowing them to sizzle and release their flavors. Next, she added chopped onions, garlic, and green chilies, sautéing them until they were golden brown. Then came a blend of ground spices – turmeric, coriander, cumin, and red chili powder – which she mixed into the onions until they formed a fragrant paste.
To this mixture, Meera added diced tomatoes and cooked them down until they were soft and pulpy. Finally, she added a variety of vegetables – potatoes, carrots, peas, and bell peppers – along with water and salt, allowing the curry to simmer until the vegetables were tender.
As the curry bubbled away on the stove, Meera cut the dhokla into bite-sized pieces and arranged them on a platter. She then ladled the sabzi over the top, garnishing it with fresh cilantro and a squeeze of lemon juice. The vibrant colors and rich aromas of the dish were a feast for the senses, and I couldn't wait to dig in.
With a spoonful of dhokla and sabzi in hand, I took my first bite and was transported to a world of flavors. The dhokla was light and airy, with a subtle tanginess from the fermentation process. The sabzi was a symphony of spices, with each vegetable adding its own unique texture and taste to the dish. It was a perfect balance of sweet, savory, and spicy, and I couldn't believe how simple it was to make.
Meera smiled as she watched me enjoy the dish, knowing that she had passed on a piece of her culinary heritage to me. She explained that the recipe for Dhokla sabzi had been handed down through generations in her family, with each cook adding their own twist to make it their own. She encouraged me to do the same, experimenting with different vegetables, spices, and techniques to create a dish that reflected my own personal style.
As I left Meera's house that day, I felt a newfound sense of confidence in my cooking abilities. I knew that I had learned a valuable skill from a dear friend, and I couldn't wait to share the recipe for Dhokla sabzi with my own family and friends. It was a dish that brought people together, bridging cultures and generations with its delicious flavors and rich history. And I was proud to be a part of that tradition, carrying on the legacy of this beloved recipe for years to come.