Gujarati Dal Dhokli

Name: Gujarati Dal Dhokli
Total time: 4800 s
Yield: Serves 2 servings
Ingredients: 1 cup split pigeon peas (toor dal) (about 200 grams); 1 pinch asafoetida (hing); 1 tablespoon tamarind pulp; 1 teaspoon sugar; 1/2 cup peanuts (about 70 grams); 1 teaspoon red chili powder; 1 pinch turmeric powder; 1 teaspoon ground coriander; 1 tomato, finely chopped; 1 green chili; 1 teaspoon ghee; 1 tablespoon oil; 1 cup whole wheat flour (about 120 grams); as needed Chopped fresh cilantro,; 1 teaspoon salt

Sangita jain @cook_26651924

Gujarati Dal Dhokli

Sangita jain @cook_26651924

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Ingredients

1 hour 20 minutes

Serves 2 servings

1 cupsplit pigeon peas (toor dal) (about 200 grams)
1 pinchasafoetida (hing)
1 tablespoontamarind pulp
1 teaspoonsugar
1/2 cuppeanuts (about 70 grams)
1 teaspoonred chili powder
1 pinchturmeric powder
1 teaspoonground coriander
1tomato, finely chopped
1green chili
1 teaspoonghee
1 tablespoonoil
1 cupwhole wheat flour (about 120 grams)
as neededChopped fresh cilantro,
1 teaspoonsalt

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Steps

1 hour 20 minutes

1

First, add turmeric, salt, and 1 teaspoon ghee to the toor dal. Cook in a pressure cooker for 2 whistles until the dal is soft.
2

Now, prepare the dough for the dhokli.
3

In a large bowl, add the whole wheat flour. Mix in salt to taste, a little red chili powder, a little turmeric, and 1 teaspoon oil. Knead into a smooth dough.
4

Grease the dough with a little oil, roll it out on a flat surface into a thin circle like a tortilla, and cut into small squares with a knife.
5

Open the pressure cooker and bring the cooked dal to a boil.
6

Add the peanuts and the dhokli pieces to the boiling dal. Let it cook.
7

In a separate pan, heat a little oil. Add a pinch of asafoetida, then mustard seeds and cumin seeds. Add the green chili and chopped tomato, then add all the spices.
8

Sauté the spices well until the oil separates. Add this tempering to the dal and dhokli mixture. Add sugar and tamarind pulp, and boil everything together. Now the dal dhokli is ready to serve.
9

Garnish with chopped fresh cilantro and serve hot.