Dal Dhokli

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Dal Dhokli is a Gujarati one-pot dish that's easy to make, filling, and very comforting. Serve as is or with papad and salad and on the side for extra texture.

Prep Time5

Cook Time12

Total Time17

Course: Main Course

Cuisine: Indian

Diet: Vegetarian

Servings: servings

Author: Richa

Ingredients

For dhokli (approx. 45 dhoklis)

½ cup atta
A pinch of turmeric
½ teaspoon coriander powder
¼ teaspoon red chilli powder
¼ teaspoon salt
1 teaspoon oil
2-3 tablespoons water

For cooking dal

½ cup tur dal
¼ teaspoon turmeric powder
1 ½ cups water

For dal dhokli

1 ½ tablespoons cooking oil
½ teaspoon mustard seeds rai
½ teaspoon cumin seeds jeera
¼ teaspoon fenugreek seeds methi
½ inch dalchini
4 cloves
2 dry red chillies whole
½ teaspoon asafoetida hing
1 green chilli crushed
1 teaspoon ginger crushed
6-7 garlic cloves crushed
15-20 curry leaves
½ cup chopped tomatoes
½ teaspoon coriander powder
¼ teaspoon jeera powder
⅛ teaspoon turmeric powder
1 teaspoon kashmiri chilli powder
¾ teaspoon salt
2 ½ - 3 cups water divided
2 tablespoons roasted peanuts
1 tablespoon tamarind pulp
1 teaspoon jaggery
1 tablespoon coriander leaves

Instructions

dhokli

Add all the ingredients to a bowl & mix everything well. add water as required to make a semi-soft dough, the dough should be of the same stiffness as a chapati dough. Cover with a damp cloth & set aside for 10-15 minutes.
½ cup atta, A pinch of turmeric, ½ teaspoon coriander powder, ¼ teaspoon red chilli powder, ¼ teaspoon salt, 1 teaspoon oil, 2-3 tablespoons water
Divide the dough into 3 portions & form round balls. coat one ball with dry flour & roll into a large chapati/roti, it shouldn’t be too thick nor too thin. Cut the chapati into squares, diamonds or strips using a knife (I have cut them into diamonds). Set aside on a plate covered with a damp cloth to avoid drying.
Repeat the same for rest of the dough.

dal dhokli

Wash the toor dal & soak it in water for 30 minutes. Once soaked, add dal into a pressure cooker with 1 ½ cups of water & cook dal for 3-4 whistles or approx. 10 minutes and let it de-pressurize by itself. Open the cooker lid & while the dal is still hot, mash well and set aside.
½ cup tur dal, ¼ teaspoon turmeric powder, 1 ½ cups water
Heat oil in a kadai or pan, add the cumin seeds, mustard seeds, cloves, cinnamon, red chillies, fenugreek seeds, asafoetida and saute for a few seconds. Add crushed green chilli, ginger & garlic, curry leaves and saute for a minute on medium. Add tomatoes, spice powders - coriander, cumin, turmeric, kashmiri chilli & salt, stir & cook over medium flame for 2-3 minutes till the tomatoes get slightly mushy.
1 ½ tablespoons cooking oil, ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, ¼ teaspoon fenugreek seeds, ½ inch dalchini, 4 cloves, 2 dry red chillies, ½ teaspoon asafoetida, 1 green chilli, 1 teaspoon ginger, 6-7 garlic cloves, 15-20 curry leaves, ½ cup chopped tomatoes, ½ teaspoon coriander powder, ¼ teaspoon jeera powder, ⅛ teaspoon turmeric powder, 1 teaspoon kashmiri chilli powder, ¾ teaspoon salt
Add cooked dal, 2 ½ cups of water to adjust the consistency of the dal. Add jaggery & tamarind pulp, stir well & boil for a minute. While the dal is boiling, add the dhoklis & gently stir them. Cook for 12-14 minutes on low till the dhoklis are cooked while stirring gently 2-3 times in between to ensure the dal does not stick to the bottom of the kadai. If the dal gets too thick, you may add ¼ - ½ cup of water to adjust the consistency to be that of soup. Garnish with coriander leaves and serve.
2 ½ - 3 cups water, 2 tablespoons roasted peanuts, 1 tablespoon tamarind pulp, 1 teaspoon jaggery, 1 tablespoon coriander leaves

Video

Notes

Dal has to be mashed while it is still hot to get a smooth consistency.
Keep dhoklis covered with a damp kitchen towel till using as they dry out.
After adding dhoklis, stir gently as they tend to break.
While serving, dal dhokli should be of the consistency of a soup.

Nutrition