Kaapnyah - Maharashtrian Dal Dhokli
There are certain home-style dishes that never get stopped from being cooked, irrespective of how rustic they are to look at, the uniqueness in their name or the way they are prepared.
I was a little apprehensive to put down this recipe on my blog. But then this is one dish that I truly enjoy on a cold winter night or a gloomy monsoon lunch.
Let's just call it a Maharashtrian way of pasta being dunked in a nice, flavour full, hot simmering soupy gravy. There is also a native cousin from Gujarat which is similar and is pre-dominantly called Dal Dhokli.
If you are looking at using that Roti dough in a different way or just a recipe to experiment with or that one-pot meal that'll your satiate your warm food cravings on a rainy day.
Then do try making our home-style version of Kaapnyah.
1 Large onion, chopped
1 cup - Methi/Fenugreek leaves
1 large tomato, chopped
1/2 tsp - Turmeric powder
1 tbsp - Red Chilli powder (adjust as per preference)
1/2 tbsp - Coriander powder
1/2 cup - Fresh Green peas
1 inch Tamarind, soaked in water
Salt to taste
5 tbsp - Oil for cooking
Masala: to be ground to a fine paste by using water
1 medium-size onion, shallow fried in oil
1 inch - Ginger
4-5 pods Garlic
1 inch Cinnamon
4 inch - Fresh coconut
Dough for 4 Wheat Rotis
In a large vessel, heat oil and fry chopped onions until translucent.
Next, add methi leaves and chopped tomato along with peas and cook for 4-5mins
Add in spice powders: turmeric, coriander and red chilli along with salt to taste.
Next add a soaked piece of tamarind, 2 glasses of water and bring to a boil (adjust this basis the curry consistency required by you).
Meanwhile, roll out the chapati dough, dust well with flour and cut out into small strips/squares and let this air dry for 10-15mins. Dust the roti pieces really well with flour, so that they don't stick to each other.
Add the raw roti dough pieces in parts to the boiling mixture and stir well. This is to avoid the pieces from sticking to each other and also lets you adjust the water consistency since we do not want it all soaked up by the dough.
Cook this mixture until the roti is half done with intermittent stirring on a low flame.
Next, add in the finely ground masala, add in water if required to adjust consistency and check for spice/salt levels.
Simmer this with a closed lid on, until the masala is cooked through and the roti pieces are well done.
Dish out hot in a bowl and serve with a dollop of ghee.