Learn how to make Dal Dhokli – a traditional Gujarati recipe. Dal Dhokli is a wholesome and delicious dinner dish. A labour of love, this tasty, tangy, sweet and spicy dish would make a lovely weekday dinner or even a languid Sunday lunch!
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Serves: 5-7 | Preparation Time: 15 minutes | Cooking Time: 25-30 minutes approx
Ingredients Required for the Dal:
– Turi Dal / तुअर/तूर दाल – ½ kg
– Cloves / लौंग- 2
– Cinnamon / दालचीनी – 1 inch
– Mustard Seeds / राई – 1 tsp
– Cumin Seeds / जीरा – 1 tsp
– Methi Seeds / मेथीदाना – ½ tsp
– Asafoetida / हींग – ¼ tsp
– Curry Leaves / कड़ी पत्ते
– Jaggery / गुड़ – 2 lemon sized blobs
– Tamarind Pulp / इमली का पेस्ट – 2 tbsp (or to taste)
– Raw Peanuts / मूँगफली- 100 gms
– Red Chilli Powder / लाल मिर्च पॉवडर – 4 tbsp
– Turmeric Powder / हल्दी- 2 tbsp
– Salt / नमक – 2 tbsp
– Coriander – Cumin Powder / धाना – जीरा पॉवडर- 1 ½ tbsp
– Coriander / धनिया
– Grated Coconut / नारियल (garnish/optional)
– Ghee / घी
– Water / पानी
Ingredients Required for the Dhokli:
– Gram Flour / बेसन का आटा – 3 cups
– Regular Flour / गेहू का आटा – 1 cup
– Salt / नमक
– Red Chilli Powder / लाल मिर्च पॉवडर – 1 tbsp
– Turmeric Powder / हल्दी – 1 tsp
– Crushed Ajwain / अजवाइन – 1 tsp
– Water / पानी
– Oil / तेल – 1 tbsp
– Chopped Onions for garnish
Method:
To Make Dal:
– Wash your dal thoroughly & drain out the water. Then add them to a pressure cooker. Cover your dal with water. Ensure that you do not add too much. Then add some salt and ghee. The ghee helps deepen the flavours of your dal. Cook for 4-5 whistles.
– Let pressure settle, and using a hand blender, mash the dal into pieces and then keep aside.
– Heat some oil in a pan. When hot, add mustard seeds, cumin seeds, methi seeds, asafoetida, cloves, cinnamon, red chilli powder, some water and finally curry leaves. We add the water immediately after adding the chilli powder and before the curry leaves to prevent them from burning. You may add more or less chilli powder depending on how much spice you can handle.
– Next, add your dal and some boiled peanuts. You may even boil the peanuts along with the dal if you prefer.
– Then add some salt for taste & some coriander-cumin powder for that hint of flavour.
– Then add jaggery for some sweetness & tamarind pulp for that hint of sourness. You may change the quantities depending on whether you prefer your food sweet or sour.
– Keep your heat on high until your dal begins to boil, and then reduce to low heat.
– Add dhokli 10 mins before serving, one at a time. We add them one at a time to prevent them from sticking to each other. Ensure you add the dhokli only 10 minutes before serving to prevent them from getting too soggy.
– Garnish with coriander & grated coconut.
To Make Dhokli:
– Begin by mixing your whole wheat flour and gram flour in the ratio 3:1.
– Then add some salt for taste, red chilli powder for spice, turmeric powder and crushed carom seeds. We crush the carom seeds to help release its flavours.
– Mix these ingredients through properly using your hands.
– Then add some oil and water. Ensure you add water a little at a time to prevent your dough from becoming too runny.
– Continue mixing until you get a firm and soft dough. Your dough should be slightly brown. When your dough is ready, cover it with saran wrap or a damp cloth and let it rest for at least 10 minutes.
– Once rested, begin making plum sized balls and roll them out as you would a paratha. They should be slightly thick, however, the shape doesn’t matter.
– When you’ve rolled it out as much as you can, cut it into small diamond shapes using a pizza cutter or a knife. If not using immediately, sprinkle some flour over them to prevent them from sticking to each other.
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