Dal Dhokli

Dal Dhokli is a one-pot, Gujrati meal, which is filling and delicious. The Dal is tangy with a hint of sweetness


For the Dal – Part 1
½ Cup Tur Dal
3 and ½ cups Water
1 medium sized Tomato, chopped fine
1 large Green Chilly, Slit
1/4th Tsp freshly grated Ginger
Salt, to taste
½ Tsp Turmeric
1 Tsp Red Chilli Powder
Add all the above ingredients in a pressure cooker and cook till done. The Dal will and should be extremely watery.
For the Dal – Part 2
1 Tbsp Peanuts
Jaggery, to taste
Lemon Juice, approximately 1 Tsp, or to taste
For the Tadka/Tempering:
1 Tbsp Oil
1 Tsp Cumin Seeds /Jeera
1 Tsp Mustard Seeds/ Rye
1/4th Tsp Methi Seeds
2 Cloves
2 dry Red Chillies
6-8 Kadipata/Curry Leaves
A small piece of Cinnamon
For the Dhokli
½ Cup Wheat Aatta
1 Tbsp Besan
1/4th Tsp Haldi/Turmeric Powder
1/4th Tsp Red Chilli Powder
1/4th Tsp Dhania Powder
Hing/ Asafoetida, a generous pinch
Salt, to taste
Mix all the dry ingredients in a bowl and add water, a little at a time, and knead to form a smooth and firm dough. Cover and keep aside for 10-20 minutes.
For the Garnish:
1 Tsp Ghee
Coriander, chopped
Keep the ingredients for the Tadka/Tempering ready
Heat oil in a pan. Add the Hing, Jeera, Rye and Methi seeds to it.
When the seeds start popping, add the Curry leaves, Cinnamon, Cloves and dry red Chillies to it
Saute for a bit.
Add the previously pressure cooked Dal to this and mix well.
Add the Ingredients for the Dal – Part 2, the Peanuts, Jaggery and Lemon Juice, and mix well again.
Keep the flame on low and let the Dal simmer.
Roll out the dough for the Dhokli, with a little oil as you do, to form a large Roti (the thickness should be like that of a Roti too)
Cut into large diamond shapes and slip into the simmering Dal.
Let the Dal continue simmering on a low flame as you keep stirring occasionally.
Continue doing so till the Dhokli is completely cooked. At this stage the Dal should have thickened too. If the Dal is too thick you could add a little water to it.
Switch off the flame. Garnish with a spoon of Ghee and chopped coriander.
Serve hot, in a bowl.
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