Dal Dhokli

Name: Dal Dhokli
Total time: 10800 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 1 cup Toor Dal (oily preferable); 1 tsp Red chilli powder; 1 tsp jeera Dhana - powder; 1/4 tsp Turmeric powder; 1/2 tsp Garam masala (optional); 4 - 5 Kokams (washed and soaked); 15 - 20 peanuts roasted (optional); 3 " 4 - 5 pcs Drumsticks (optional) cut long; 5 cups Water dal for; 1 to taste Jaggery approximately tbsp; to taste Sate; 3 tsps Ghee or oil; 1/2 tsp Mustard seed; 1/2 tsp Cumin Seeds; 3 or 4 - 5 Green chillies chillies slit or Red dried / Boria; 5 - 6 Curry leaves; 6 cloves (optional); 4 Cinnamon sticks; Pinch Asafoetida / Hing; Dhokli; 1 cup Wheat flour; 1 tsp Chiili powder; 1 tsp jeera Dhana - powder; pinch Turmeric powder; 1 - 2 tbsps Oli; 1/2 cup Water as needed approx; to taste Salt; Wheat flour for rolling

Shivangi Mehta @cook_7815460

Boston, Massachusetts, USA

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.

Shivangi Mehta @cook_7815460

Boston, Massachusetts, USA

Saved

Ingredients

180 mins

4-serving

1 cupToor Dal (oily preferable)
1 tspRed chilli powder
1 tspjeera Dhana - powder
1/4 tspTurmeric powder
1/2 tspGaram masala (optional)
4 - 5Kokams (washed and soaked)
15 - 20peanuts roasted (optional)
3 " 4 - 5 pcsDrumsticks (optional) cut long
5 cupsWater dal for
1 to tasteJaggery approximately tbsp
to tasteSate
3 tspsGhee or oil
1/2 tspMustard seed
1/2 tspCumin Seeds
3 or 4 - 5Green chillies chillies slit or Red dried / Boria
5 - 6Curry leaves
6cloves (optional)
4Cinnamon sticks
PinchAsafoetida / Hing
Dhokli
1 cupWheat flour
1 tspChiili powder
1 tspjeera Dhana - powder
pinchTurmeric powder
1 - 2 tbspsOli
1/2 cupWater as needed approx
to tasteSalt
Wheat flour for rolling

Saved

Steps

180 mins

1

Wash tuvar dal 3-4 times in warm water and then soak the dal in 4 cups of water for 20-30 minutes.Pressure cook the dal up to 3-5 whistles. Then let it cool down.
2

While pressure cooker is cooling down you can prepare for the dhokli. Mix all the ingredients of dhokli and knead it to a soft dough and divide it into 6-8 portions and keep it aside till u finish making the dal.
3

Whisk the dal to a smooth consistency and add the following: red chilli powder, dhana-jeera powder, turmeric powder, garam masala, kokam, peanuts, drumsticks, jaggery, water, salt & stir it well and let it boil.
4

On the other side of the stove temper the Dal step by step. Heat the oil and add the mustard seeds, once you hear them crackle and the following: cumin seeds, green chillies, curry leaves, cloves, cinnamon sticks, hing. Switch off the flame and stir it well before mixing it with the dal.
5

After mixing it well let the dal come to a boil and let it simmer on low flame for about 15 minutes after that. You can add remaining 1 cup of water depending on how thick or liquidy you prefer the dal to be.
6

Now you can take the soft dough and roll it into a big thin rotis. If required u can use a little bit of wheat flour to dust the dough to avoid sticking on the platform.
7

With a knife cut the rotis into medium sized square pieces. Add these pieces to the boiling dal one by one otherwise they could coagulate to form one big lump and stir gently. Cover the pot with the lid slightly open. Simmer till they are cooked for about 7-10 minutes. If you like a little tangy flavour you can squeeze a little bit of lemon juice.
8

Taste it and garnish it with coriander and serve it hot.