Gujarati Daal Dhokli...

Name: Gujarati Daal Dhokli...
Yield: 6 servings
Cuisine: Indian
Ingredients: For the dhoklis; 1 cup whole wheat flour; 11/2 tbsp besan (Bengal gram flour); to taste Salt; 1/2 tsp chilli powder, turmeric powder; 1/4 tsp carom seeds; 1 tbsp oil; Whole wheat flour for rolling; For the dal; 1 cup toovar dal; to taste Salt; 5 kokum soaked, for 15 minutes and drained; 1/2 tbsp lemon juice; 5 tbsp chopped Jaggery (Gur); 1 tsp ginger- green chilli; 1 tsp chilli powder; 3 tbsp broken cashewnut; 10 curry leaves; 1/4 tsp turmeric powder; 2 tbsp ghee; 1 tbsp oil; 1/4 tsp cumin seeds, mustard seeds, asafoetida; 2 round red chillies; 1 stick cinnamon; 2 cloves; Other ingredients; 4 tbsp chopped coriander; 1 tbsp ghee; For serving; Ghee and onion salad

Pankhuri Gupta @cook_6371904

A perfect combination of spiced 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.

Pankhuri Gupta @cook_6371904

Saved

Ingredients

6 servings

For the dhoklis
1 cupwhole wheat flour
11/2 tbspbesan (Bengal gram flour)
to tasteSalt
1/2 tspchilli powder, turmeric powder
1/4 tspcarom seeds
1 tbspoil
Whole wheat flour for rolling
For the dal
1 cuptoovar dal
to tasteSalt
5kokum soaked, for 15 minutes and drained
1/2 tbsplemon juice
5 tbspchopped Jaggery (Gur)
1 tspginger- green chilli
1 tspchilli powder
3 tbspbroken cashewnut
10curry leaves
1/4 tspturmeric powder
2 tbspghee
1 tbspoil
1/4 tspcumin seeds, mustard seeds, asafoetida
2round red chillies
1 stickcinnamon
2cloves
Other ingredients
4 tbspchopped coriander
1 tbspghee
For serving
Ghee and onion salad

Saved

Steps

1

For the dhoklis
2

Combine all the ingredients in a deep bowl and knead into a semi- stiff dough using enough water.
3

Cover the dough with a lid and keep aside for atleast 15 minutes.
4

Divide the dough into 5 equal portions and roll out each portion inti a 20omm (8") diameter thin circle using a little whole wheat flour for rolling.
5

Heat a non- stick tava (griddle) and cook each chapati lightly from both the sides.
6

Cool and cut each the chapati into diamond or square shapes and keep aside.
7

For the dal
8

Clean, wash and drain the dal.
9

Combine the dal and 2 cups of hot water in a pressure cooker and pressure cook for 3 whistles.
10

Allow the steam to escape before opening the lid.
11

Combined the cook dal and 1 cup of hot water in a deep non- stick pan and blend it well using a hand blender till smooth.
12

Add more 21/2 cups of hot water and mix very well.
13

Place the deep non- stick pan on the flame, add the salt, kokum, lemon juice, jaggery, ginger-green chillie paste, chilli powder, cashewnut, Curry leaves and turmeric powder, mix well and cook on a medium flame for 10 to 15 minutes, while stirring occasionally.
14

Meanwhile, for the tempering, heat the ghee and oil in a small non- stick pan, add the cumin seeds and mustard seeds and allow them to crackle.
15

When the seeds crackle, add the asafoetida, red chillies, cinnamon, cloves and saute on a medium flame for 30 seconds.
16

Add this temptering to the dal, mix well and cook on a medium flame 2 to 3 minutes, while stirring occasionally. Keep aside.
17

How to proceed
18

Just before serving, boil the dal, once it's starts boiling, add the dhoklis, coriander and ghee, mix well, and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
19

Serve immediately with ghee and and onion salad.