Gujarati Style Dal Dhokli
Dal Dhokli is a traditional dish usually prepared in Gujarati as well as Rajasthani households. While in Rajasthan it is tempered with whole garam masala and is spicy the Gujarati version is sweet and tangy yet bursting with the right delectable flavours.
It is a wholesome meal made by simmering whole wheat flour bits in Dal along with various other spices and condiments. This one is prepared in my kitchen with the help and demonstration of Ms. Meena Parikh is a real pro at this dish. But guess what? My dish turned out so well, that I perfectly know how to make it again, thanks to this easy recipe.
1 cup Toor dal (wash and soak for an hour)
4-5 cups water
1 tsp oil
1 tsp ghee
2 tbsp peanuts
1 tsp mustard seeds
½ tsp cumin/jeera
1 chili, broken
A pinch of asafetida ( hing)
1 tsp grated ginger paste
1/2 tsp turmeric powder
1 tsp lemon juice
¾ tsp red chili powder
½ tsp coriander powder
1 stick cinnamon
Small piece jaggery / gud
Salt to taste
Coriander leaves for garnish
For the dhokli:
1 cup wheat flour / atta
¼ tsp turmeric
½ tsp red chili powder
½ tsp salt
2 tsp oil
Water for kneading
1. First put the toor dal in the pressure cooker with 2 cups of water, salt and turmeric powder for 15 minutes to cook till it’s mushy.
2. Now knead the dhokli dough. Take a flat dish, add the atta, salt, chilli powder, turmeric powder, oil and slowly add water to knead into thick dough. Keep aside till dal is ready.
3. Take a kadai and add the cooked dal, 2 to 3 cups of more water to it. Add the grated ginger, peanuts, jaggery , whole red chillies and 1 tsp lemon juice to the boiling dal. You will ask me, why is the dal so watery? well it is fr the dhokli to soak up the water and cook.
4. Now roll the dhokli dough like a chappati and cut it into rectangular strips as shown in the picture.
5. Once the dal begins to a boil, drop in dhokli pieces one by one and give a gentle mix.
6. Let it simmer for 5 to 8 minutes.
7. Take a tiny vessel, add the half oil and ghee to it. Now to this heated oil add cumin and coriander seeds, Asafetida powder, cloves, and cinnamon. Switch off the gas, add coriander and chili powder to the oil.
8. Pour this over the dal and mix it well. By now the dal dhokli must have thickened by absorbing the water in the dhokli.
9. Lastly, add the chopped coriander leaves.
10. Serve it hot with rice and a tall glass of chaas (buttermilk). Do not forget a squeeze of lime and a drizzle of delicious Desi Ghee before you sit for your meal to relish the Gujarati Style Dal Dhokli