Dal Dhokli Recipe
Prep Time : 20 mins
Serves: 2-3
Recipe Category: Lunch
Recipe Cuisine: Gujarati
Author:Padhu Sankar
Ingredients needed
For the dough/dokli
Whole wheat flour – 1/2 cup
Gram flour – 2 tsp
Turmeric powder – 1/4 tsp
Red chilli powder – 1/4 tsp
Carom seeds/omam – 1/4 tsp
Oil/ghee – 2 tsp
Salt – 1/4 tsp
For the Dal
Tur dal – 1/2 cup
Turmeric powder – 1/4 tsp
Spice Powder
Red chilli powder – 3/4-1 tsp
Turmeric powder – 1/4 tsp
Cumin powder – 3/4 tsp
Coriander powder – 1 tsp
Salt needed
For the Seasoning
Oil -1 1/2 tbsp
Ghee/clarified butter – 1 tbsp
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Dry red chilli – 2-3
Hing – a generous pinch
Curry leaves – a sprig
Tomato – 1-2
For Garnishing
Coriander leaves – 2 tbsp finely chopped
Lemon juice as per taste (optional)
Onion – 2 tbsp finely chopped (optional)
Preparations
In a bowl, mix together, whole wheat flour, gram flour, turmeric powder, salt, red chilli powder, carom seeds and oil.
Add warm water, little at a time and make a soft pliable dough just as you make for chapati. Knead it well and keep it covered for 15 minutes.
Pressure cook dal with turmeric powder for 3 whistles. Once the pressure subsides, open the cooker and mash it well. Keep it aside. If you are new to cooking dal, check how to cook dal?
After 15 minutes, divide the dough into 2 equal parts. Make smooth balls and flatten it.
Take a ball, dust wheat flour and roll it out into a big chapati approximately 7 – 7 1/2 inches in diameter.
Cut it into squares (using knife or pizza cutter), sprinkle a little flour and remove it. Dusting a little flour makes it easier to remove the pieces. Repeat the same for the other dough ball.
In a pot, bring plenty of water to boil. When water starts boiling, reduce the heat and add the dhoklis.
Cook on medium heat, stirring at regular intervals. It will take about 10 -15 minutes for the dhoklis to get cooked (stirring is important to prevent the dhoklis from sticking to each other).
While the dhoklis are cooking, we will prepare the dal (do not forget to stir the dhoklis at regular intervals).
Method
When mustard seeds splutters, add the chopped tomatoes and all the spice powder mentioned under “spice powder” and salt needed.
Cook until tomato becomes mushy and leaves oil.
Add the cooked dal, 1 1/2 cups of water and mix well.
When it starts boiling, add the cooked dhoklis. Simmer and cook stirring for 5-6 minutes.
Once you add the dhoklis, it will start to thicken. You may adjust the consistency of the dal dhokli as per your preferences by adding more or less water.
Once you get the desired consistency, remove from heat. Squeeze few drops of lemon juice, mix well and garnish with finely chopped coriander leaves.
If you prefer, you can also garnish with finely chopped onions and boiled peanuts. Enjoy piping hot dal dhokli with papads or with rice and ghee. You can also add a small bit of jaggery when simmering the dal, if preferred.
i love this.Easy N healthy.