Dal Dhokli

Name: Dal Dhokli
Cuisine: Indian
Ingredients: 1/2 cup tuvar dal (split pigeon pea lentil); 3/4 cup atta, (wheat flour); to taste salt; 1 tsp. turmeric powder; 1 tsp. chilli powder; 1/2 tsp. ajwain (carrom seeds); 2 tbsp. peanuts; 1 tsp. sugar; 1 tsp. tamarind paste; 1 tbsp. oil; 1 tsp. ghee (clarified butter); 1/2 tsp. mustard seeds; 1/2 tsp. cumin seeds; 2 whole dry red chilies; leaves few curry; pinch asafoetida; 1 tsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

This is a traditional and a healthy lentil preparation in Gujarati style with wheat flour dumplings in it. It is also a common delicacy found in many of the Gujarati household.

It is mildly spiced and a sweet-and-sour preparation, that tastes absolutely divine with the tempering of asafoetida, curry leaves and other spices in ghee. It can be had on it's own or paired with rice for a complete wholesome meal.

This is a traditional and a healthy lentil preparation in Gujarati style with wheat flour dumplings in it. It is also a common delicacy found in many of the Gujarati household.

Bethica Das @kitchen_flavours

Sharjah (UAE)

This is a traditional and a healthy lentil preparation in Gujarati style with wheat flour dumplings in it. It is also a common delicacy found in many of the Gujarati household.

Saved

Ingredients

1/2 cuptuvar dal (split pigeon pea lentil)
3/4 cupatta, (wheat flour)
to tastesalt
1 tsp.turmeric powder
1 tsp.chilli powder
1/2 tsp.ajwain (carrom seeds)
2 tbsp.peanuts
1 tsp.sugar
1 tsp.tamarind paste
1 tbsp.oil
1 tsp.ghee (clarified butter)
1/2 tsp.mustard seeds
1/2 tsp.cumin seeds
2whole dry red chilies
leavesfew curry
pinchasafoetida
1 tsp.coriander leaves, chopped

Saved

Steps

1

Pressure cook the dal in 1 cup water till soft. Knead the flour with salt, ajwain, 1/2 tsp. chilli powder, 1/2 tsp. turmeric powder and oil into a stiff dough. Keep aside.
2

Take a pan and mix together the boiled dal, salt, rest of the chilli and turmeric powder, sugar, tamarind paste and peanuts and simmer for 2-3 minutes on low flame after it comes to a boil.
3

Meanwhile, form equal portions of the prepared dough and roll out each one into a circle. Cut strips and add to the boiling dal. At this point more water can be added if the gravy becomes thick. (the whole preparation should be semi liquid). Cook further for 5-6 minutes. Keep aside.
4

Heat ghee in a pan and temper with mustard seeds, cumin seeds, whole red chilies, curry leaves and asafoetida. Add to the boiled dal and simmer for a minute or two. Serve, hot garnished with coriander leaves.