WW Rajasthani Dal Potli Recipe

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WW Rajasthani Dal Potli
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Ingredients
22
Count
Nutrition
763
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. Chop mixed veggies and keep aside.
  2. You may also grate fresh cottage cheese alongwith the veggies (in total veggies and cottange cheese should be equal to 1 cup).
  3. Boil Toor dal and keep aside.
  4. Pour 4 cups water in a pot.
  5. Add the boiled Toor dal.
  6. Allow it to cook on low flame while you prepare the potlis'.
  7. For this, put the whole wheat flour in a bowl.
  8. Add 1 tsp.
  9. Oil, a pinch of salt, ajwain seeds and water as required.
  10. Knead well to make a dough.
  11. Pinch off equal sized balls from the dough (about 5-6).
  12. With the help of a rolling pin, flatten out each ball on a floured board till you get a disc of diameter 3 inches each.
  13. Put 1 tbsp.
  14. Of veggie mixture in each disc.
  15. Put a little water on the edges of each disc (on its circumference).
  16. This is required to seal the potli.
  17. Now, carefully lift one side of the disc, the bottom half is what I start with, and fold it over the top half.
  18. Press on the edges to seal, adding a little more water if required.
  19. Seal firmly.
  20. Then, once again, fold from the right to the left side, and press on the edges firmly to seal.
  21. Ultimately, you should have a triangular shaped basket, which somewhat resembles a little pot pourri basket.
  22. Likewise, do for all the balls of dough.
  23. Your potlis' are now ready.
  24. Keep aside.
  25. Now, add turmeric powder, 2 tsps.
  26. Salt, a chopped tomato, 12 curry leaves, red chilli powder, garam masala powder, jaggery and lemon juice to the lentil curry (dal).
  27. Stir well.
  28. Carefully, lower the potlis' into the dal.
  29. Allow them to cook in the dal mixture until they are soft (taste a bit of the potli after about 15-20 minutes to check if it is ready or not. If it is still very chewy, it means, you have to let it cook some more).
  30. Now, heat 1 tbsp.
  31. Oil in a pan.
  32. Add mustard seeds, 8 curry leaves, a pinch of asafoetida and a whole red chilli to it.
  33. Once the mustard seeds stop spluttering, remove from heat and spoon this seasoning into the dal.
  34. Stir well.
  35. Garnish with corriander leaves and coconut, if you desire.
  36. Remove from heat.
  37. Serve hot all by itself.
  38. This is a one-dish meal.
  39. If you are a rice eater, you may pour the lentil curry over a bowl of hot steaming cooked white rice and have it hot alongwith some yoghurt on the side.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 762.93 Kcal (3194 kJ)
Calories from fat 416.5 Kcal
% Daily Value*
Total Fat 46.28g 71%
Sodium 1235.38mg 51%
Potassium 288.46mg 6%
Total Carbs 75.49g 25%
Sugars 3.36g 13%
Dietary Fiber 4.09g 16%
Protein 17.28g 35%
Vitamin C 20.6mg 34%
Iron 5.3mg 30%
Calcium 87.4mg 9%
Amount Per 100 g
Calories 169.81 Kcal (711 kJ)
Calories from fat 92.7 Kcal
% Daily Value*
Total Fat 10.3g 71%
Sodium 274.96mg 51%
Potassium 64.2mg 6%
Total Carbs 16.8g 25%
Sugars 0.75g 13%
Dietary Fiber 0.91g 16%
Protein 3.85g 35%
Vitamin C 4.6mg 34%
Iron 1.2mg 30%
Calcium 19.5mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.3
    Points
  • 21
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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