Dal dhokli recipe is a delightful, quick and easy Gujarati one dish meal recipe that has a blend of tanginess and spiciness and sweetness to it. It tastes great all by itself and does’nt need anything else to go with it.It is prepared by simmering whole wheat flour in sweet,spicy and tangy dal. Posting a simple yet flavoursome recipe. There are many variations to the same.
FOR THE DAL :
- 1/2 cup toor dal / split pigeon peas rinsed well and soaked in water for an hour
- 2 tsp oil
- 1/2 tsp mustard seeds
- 1/8 tsp asafoetida
- 1 stick cinnamon
- 2 cloves
- 2 whole dry red chillies or bor chillies
- 1/4th tsp turmeric powder
- 2 tsp kashmiri red chilli powder(adjust to spice required)
- 3 kokum petals
- 2 tbsp jaggery(adjust sweetness to individual taste)
- Salt to taste
- Finely chopped coriander leaves to garnish
FOR THE DHOKLI :
- 1/2 cup whole wheat flour
- 3/4th tsp kashmiri red chilli powder
- 1/8 tsp turmeric powder
- 1 tsp oil
- A pinch of crushed ajwain( optional)
- Salt to taste
- Pressure cook the soaked toor dal along with a pinch of turmeric and 1/2 tsp oil, until pressure is released 3 to 4 times. When the pressure settles down, cool the dal, mash it well.
- Heat oil in a deep pan and add mustard seeds. When they splutter reduce flame to low, add asafoetida,curry leaves, dry red chillies,cinnamon and cloves and mix well. Then add the turmeric powder, red chilli powder,mashed dal, kokum petals, salt, jaggery and double the quantity of water to get a watery consistency, stir well and allow the dal to simmer.
- For the dhokli, mix the ingredients mentioned for the dhokli and knead adding water into a soft dough. Divide the dough into balls and roll out into thin discs. Cut into medium sized diagonal pieces.
- Add the same to the boiling dal one at a time, taking care to stir the dal so that the dhokli pieces do not stick together. Allow the dhokli to cook in the dal and let all the flavours sink into the dal. As the dhokli gets cooked it will absorb the water content in the dal and the dal will thicken. You can add a little water if the dal is too thick. Garnish with coriander leaves. Serve piping hot. This dish tastes best when served piping hot.
- 1/2 cup soaked dal gives 1 1/2 cup cooked dal.
- You can prepare the dal in advance and prepare the dhoklis and cook them in the dal just before serving.
- The dal should be watery, as the dough absorbs the water and the dal thickens.
- You can also add fresh peanuts to dal.
- The dal should be sweet, sour and spicy at the same time, so adjust flavours accordingly.
- Adding a pinch of turmeric while cooking the dal, brightens the colour of the dal and adding 1/2 tsp oil prevents the dal from foaming/minimizes foaming.
- Remove the kokum petals after a while as the tanginess will increase if kept for long.