Dal Dhokli | Gujarati Special Dal Dhokli
Warm comforting bowl of Dal Dhokli is very healthy and so simple to make!
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Dal –
- ½ cup Toor Dal/Split Pigeon Peas
- ½ cup Onions
- ¼ cup Tomatoes
- 1 Green Chilli
- ½ teaspoon Ginger Garlic Paste
- ½ teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- 1 tablespoon Jaggery
- 2 tablespoon Chopped Coriander Leaves
- 3 tablespoon Raw Peanuts
- Salt as needed
- Water as needed
For Dhokli –
- ½ cup Whole Wheat Flour
- 1 tablespoon Besan/Gram Flour
- 1 teaspoon Oil
- ½ teaspoon Red Chilli Powder
- ¼ teaspoon Turmeric Powder
- ½ teaspoon Ajwain/Carom Seeds
- Salt as needed
- Water as needed
For Tempering –
- 2 teaspoon Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Jeera/Cumin Seeds
- 1 Dried Bay Leaf
- 1 Dried Red Chilli
- ¼ teaspoon Asafoetida/Hing
- Few Fresh Curry Leaves
Instructions
Making Dhokli -
- In bowl, add whole wheat flour, besan/gram flour, red chilli powder, turmeric powder, ajwain, salt and oil.
- Roughly mix it through and sprinkle some water.
- Knead this into a soft pliable dough by adding water as needed. Set this aside until the Dal is ready.
Making Dal –
- In pressure cooker, add washed toor dal with enough water and pressure cook it for 4 to 5 whistles.
- Once the pressure drops, remove the pressure cooker lid and gently mash the dal.
- Add chopped onions, tomatoes, cut green chillies, red chilli powder, turmeric powder – let this come to a boil on medium flame.
- Meanwhile, set the peanuts for boiling until soft.
- Add ginger garlic paste and continue to boil the dal. Add more water as needed.
- As the onions and tomatoes have turned mushy, add jaggery and boil for another 5-7 mins.
Making Dal Dhokli –
- Take the prepared dough and divide it into two equal balls. Take a ball of dough and slightly dust with flour and pat it flat.
- Roll it thin dusting extra flour (as little as possible) as needed.
- Cut it into desired shape and size. Repeat this with rest of the dough and set the cut pieces aside.
- In a small pan, heat 2 teaspoon of oil. Add mustard seeds, cumin/jeera seeds, dried bay leaf, dried red chilli and everything begins to pop, add asafoetida and fresh curry leaves. Remove from heat.
- Add this tempering to the slow boiling dal. Mix well.
- Next added cooked peanuts and mix well.
- Slowly drop few of the prepared Dhoklis into the boiling dal in batches. Ensure that they are not sticking to the bottom or glued together.
- As the Dhokli gets cooked, it floats on top. Switch off from heat and add fresh coriander leaves.
- Serve hot with a dollop of ghee and lemon wedge/onions on the side.
Note –
- Instead of boiling the peanuts separately, can be pressure cooked along with the dal.
- Adjust spices as per preference.
- Don’t add all dhokli at once as they can turn lumpy and get stuck at the bottom. Keep stirring continuously while adding them.
- Instead of jaggery, sugar can be added. Adjust the quantity as needed.
- Best served hot/warm.
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