Dal Dhokli ~ Authentic Gujarati Recipe

Savory dumplings dipped in spiced and tempered Gujarati Dal

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, but you could also serve it with rice to make it all the more tasty and wholesome. This dish always reminds me of famous hindi song ...." Dal Roti khao, Prabhu ke gun gao........."






YIELD: 4 SERVINGS


Ingredients:
For Dhokli :
Whole wheat flour - 1 cup 
Besan - 1/2 cup
Turmeric powder - 1/2 tsp 
Chili powder - 1/2 tsp 
Hing - a pinch
Oil - 1 tbsp 

Salt to taste
For Dal 
Toor Daal - 1 cup (Cooked and mashed)
Peanuts - 2 tbsp boiled

Tomato - 1 finely chopped
Jaggery or Sugar - 2 tbsp
Tamarind pulp - 1/2 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Coriander Powder- 1 tsp

Garam Masala - 1 tsp
Salt to taste
Lemon juice - 1 tbsp

For Tempering
Oil - 2 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp 
Curry leaves - 5
Cloves - 2
Cinnamon - 2 sticks
Asafetida - 1/4 tsp
Coriander - 4 tbsp finely chopped and 1 tbsp of For Garnishing

Method:
For Dhoklis
1.      Combine all the ingredients in a bowl and knead into firm dough using enough water.
2.      Divide the dough into 6 equal portions and roll out each portion into thin chapatis
3.      Heat a non-stick flat pan (griddle) and gently half cook each chapati till light brown spots appear on both the sides.
4.      Cool and cut each chapati into diamond or square shapes and keep aside.
For Dal 
  1.       In a big deep cooking pan blend cooked dal with 2 cup of water using blender. 
  2.       Bring the dal to boil and add all ingredients given the Dal list. (tomato, peanut, jaggery, tamrind, salt, garam masala, chili powder, coriander powder and lemon juice.
  3.       Simmer for 10 minutes.
  4.       Just before serving slowly and add dhokli pieces. mix well and simmer for 5-7 minutes.
  5.       Heat the oil in a pan, add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, and hing mix well and sauté on a medium flame for 1 minute. 
  6.       Add this tempering in dal dhokli and simmer for 2-3 minutes.
  7.       Dish out and garnish with coriander and top it with a spoon of ghee.
  8.       Serve hot with Rice.
NOTE:
  • Add the dhoklis one by one into the dal, otherwise they could coagulate to form one big lump.
  • Add more water if the dal thickens while simmering.
  • You make this dal dhokli with leftover Sambhar/Dal and leftover rotis.

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