Dal Dhokli is very popular Gujarati delicacy. Dal Dhokli is made up of lentils (Toovar/Arhar Dal). Dal Dhokli is a Sunday lunch delight in most traditional Gujarati households. A perfect combination of spiced whole wheat flour dhoklis cooked in Gujarati khatti-mithi dal. Dal Dhokli is a very easy, healthy and one pot meal.

Ingredients:

Dhokli

• 2 cup Whole Wheat Flour

• 1 tsp Turmeric Powder

• 1 tsp Red Chili Powder

• Pinch of Asafoetida/Hing

• 2 tbsp Oil

• ¼ tsp Carom Seeds

• Salt

Dal

• 1 cup Toovar Dal/Arhar dal

• 2 tbsp Peanuts

• 1 tbsp Oil

• ½ tsp Mustard Seeds

• ½ tsp Cumin Seeds

• ¼ tsp Fenugreek Seeds

• 3-4 Curry Leaves

• 2-3 Cloves

• 1-2 dry Red Chilies

• Pinch of Asafoetida/Hing

• 1 Chopped Tomato

• 2-3 Kokum/Dried Mango Slice

• ¼ cup Jaggery

• 1 tsp Turmeric Powder

• 2-3 Slit Green Chilies

• ½ tsp Red Chili Powder

• Salt

Garnishing

• Chopped Coriander

• Lemon Wedge

• Chopped Onion

Method:

Dhokli

1. Take a bowl, add the flour, oil, turmeric powder, red chili powder, carom seeds, salt and then knead all ingredients into firm dough using enough water.



2. Divide the dough into small-small equal portions balls and then roll out each ball into the thin chapati.

3. Cut the each chapati into diamond or square shapes and keep aside.



Dal

1. Wash and drain the Toovar/Arhar dal.

2. Mix the dal, peanuts, 2 cups of water in a pressure cooker and cook till 3-4 whistles.



3. Open after a sometime, and then blend it using a hand blender, keep aside.



4. Heat the oil in a deep pan; add the mustard seeds, cumin seeds and fenugreek seeds.

5. When seeds crackle, add curry leaves, cloves, dry red chillies, green chillies, asafoetida and mix well, then sauté for few seconds on low flame.

6. Add chopped tomato, half of chopped coriander leaves (remaining keep aside for garnishing) and sauté again.



7. Add the dal, 3 cups of water, kokum/dried mango, jaggery, turmeric, chili powder, salt and mix well.



8. Bring to a boil for 5 minutes on medium to high flame while stirring. Keep aside.



9. Now add the dhoklis pieces slowly one by one in boiling dal and mix gently; otherwise they could coagulate to form one big lump.



10. Cook on low flame for 5 to 7 minutes, while stirring occasionally.

11. Garnished with coriander and serve with chopped onion and lemon wedge.

12. Add more water while simmering, if the dal thickens.

Dal Dhokli Print Dal Dhokli is a very popular Gujarati delicacy. Dal Dhokli is made up of lentils (Toovar/Arhar Dal). Dal Dhokli is a Sunday lunch delight in most traditional Gujarati households. A perfect combination of spiced whole wheat flour dhoklis cooked in Gujarati khatti-mithi dal. Dal Dhokli is a very easy, healthy and one pot meal. Author: Binjal Pandya Recipe type: Curry Cuisine: Indian Ingredients Dhokli 2 cup Whole Wheat Flour

1 tsp Turmeric Powder

1 tsp Red Chili Powder

Pinch of Asafoetida/Hing

2 tbsp Oil

¼ tsp Carom Seeds

Salt Dal 1 cup Toovar Dal/Arhar dal

2 tbsp Peanuts

1 tbsp Oil

½ tsp Mustard Seeds

½ tsp Cumin Seeds

¼ tsp Fenugreek Seeds

3-4 Curry Leaves

2-3 Cloves

1-2 dry Red Chilies

Pinch of Asafoetida/Hing

1 Chopped Tomato

2-3 Kokum/Dried Mango Slice

¼ cup Jaggery

1 tsp Turmeric Powder

2-3 Slit Green Chilies

½ tsp Red Chili Powder

Salt Garnishing Chopped Coriander

Lemon Wedge

Chopped Onion Instructions Dhokli Take a bowl, add the flour, oil, turmeric powder, red chili powder, carom seeds, salt and then knead all ingredients into firm dough using enough water. Divide the dough into small-small equal portions balls and then roll out each ball into the thin chapati. Cut the each chapati into diamond or square shapes and keep aside. Dal Wash and drain the Toovar/Arhar dal. Mix the dal, peanuts, 2 cups of water in a pressure cooker and cook till 3-4 whistles. Open after a sometime, and then blend it using a hand blender, keep aside. Heat the oil in a deep pan; add the mustard seeds, cumin seeds and fenugreek seeds. When seeds crackle, add curry leaves, cloves, dry red chillies, green chillies, asafoetida and mix well, then sauté for few seconds on low flame. Add chopped tomato, half of chopped coriander leaves (remaining keep aside for garnishing) and sauté again. Add the dal, 3 cups of water, kokum/dried mango, jaggery, turmeric, chili powder, salt and mix well. Bring to a boil for 5 minutes on medium to high flame while stirring. Keep aside. Now add the dhoklis pieces slowly one by one in boiling dal and mix gently; otherwise they could coagulate to form one big lump. Cook on low flame for 5 to 7 minutes, while stirring occasionally. Garnished with coriander and serve with chopped onion and lemon wedge. Add more water while simmering, if the dal thickens. 3.5.3251

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