Dal Dhokli ( Gujarati Recipe)

By patticakes

Ingredients

• 1 cup whole wheat flour (gehun ka atta)
• 1 1/2 tbsp besan (bengal gram flour)
• 1/2 tsp turmeric powder (haldi)
• 1/2 tsp chilli powder
• 1/4 tsp asafoetida (hing)
• 1 tbsp oil
• 1/4 tsp carom seeds (ajwain)
• salt to taste
• 1 cup toovar (arhar) dal
• 2 tbsp ghee
• 1 tbsp oil
• 1/4 tsp mustard seeds ( rai / sarson)
• 1/4 tsp cumin seeds (jeera)
• 1/4 tsp fenugreek (methi) seeds
• 5 curry leaves (kadi patta)
• 2 cloves (laung / lavang)
• 2 sticks cinnamon (dalchini)
• 1 bayleaf (tejpatta)
• 2 round red chillies (boriya mirch)
• 1/4 tsp asafoetida (hing)
• 5 kokum , soaked
• 5 tbsp jaggery (gur)
• 1/2 tsp turmeric powder (haldi)
• 1/2 tbsp lemon juice
• 2 green chillies slit green chillies
• 1/2 tsp chilli powder
• 1 tsp grated ginger (adrak)
• 2 tbsp boiled peanuts
• salt to taste
• 4 tbsp finely chopped coriander (dhania)

Details

Servings 4
Preparation time 20mins
Cooking time 60mins
Adapted from tarladalal.com

Preparation

Step 1

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Dal dhokli is a sunday morning delight in most traditional gujarati households! a perfect combination of spiced whole wheat flour dhoklis simmered in gujarati dal, this can be classified as a sumptuous one-dish meal, but you could also serve it with rice to make it all the more tasty and wholesome. Just remember to simmer the dhokli in dal just before serving, or else it will turn soggy.

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Makes 4 servings

whole wheat flour (gehun ka atta)

boiled peanuts

Combine all the ingredients in a bowl and knead into a firm dough using enough water.

Heat a non-stick tava (griddle) and gently cook each chapati till light brown spots appear on both the sides.

Combine the dal and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles.

Allow the steam to escape before opening the lid. Remove and blend it till smooth using a hand blender and keep aside.

Heat the ghee and oil in a deep kadhai, add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bayleaf, round red chillies and asafoetida, mix well and sauté on a medium flame for 1 minute.

Add the dal, 3½ cups of water, kokum, jaggery, turmeric powder, lemon juice, green chillies, chilli powder, ginger, peanuts and salt and mix well.

Bring to a boil and simmer for 10 minutes while stirring once in between. Keep aside.

Just before serving, boil the dal, slowly add the dhokli pieces one by one, and mix gently.

Simmer for 5 to 7 minutes, while stirring occasionally.

Add the dhoklis one by one into the dal, otherwise they could coagulate to form one big lump.

Add more water if the dal thickens while simmering.

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