Dal Dhokli
Dal Dhokli recipe - A classic Gujarati one-pot meal where wheat flour dumplings are simmered in a thin Gujarati dal for a traditional and flavorful dish.
Ingredients
- ½ cup Arhar dal (toor dal or split pigeon peas)
- 1 tablespoon Peanuts
- 1 cup Water
For Dough
- ½ cup Whole wheat flour (Chapati atta)
- 1 tablespoon Besan (gram flour) optional
- ¼ teaspoon Turmeric powder
- ½ teaspoon Red chili powder
- a pinch Hing (Asafetida)
- ⅛ teaspoon Ajwain (Carom seeds)
- Salt to taste
- 1 teaspoon Oil
- ⅓ cup Water
For Dal
- 3 ½ cups Water
- ½ teaspoon Red chili powder
- ¼ teaspoon Turmeric powder
- ¼ cup Tomato chopped
- 1 Green chili slit
- ½ teaspoon Ginger paste or freshly grated or crushed
- 1 tablespoon Jaggery (Gur)
- Salt to taste
- 1 tablespoon Lemon juice
- 1 tablespoon Cilantro or coriander leaves finely chopped
For Tempering
- 1 tablespoon Oil
- ¼ teaspoon Mustard seeds
- ¼ teaspoon Cumin seeds
- 6-7 Fenugreek seeds (Methi dana)
- 1 Cloves
- ¼ inch Cinnamon stick
- 1 Bay leaf
- 1 Dried red chilies broken into two pieces
- 5-6 Curry leaves
- a small pinch Hing (Asafetida)
Instructions
- Wash toor dal under running cold water till water runs clear.
- If you have time then soak in enough water for 15-20 minutes. Or you can skip the soaking step. It will be fine.
- Take dal into pressure cooker. Add 1 cup of water.
- Now take a small piece of muslin cloth, put peanuts in it and tie it. Make a ‘potli’. Put into pressure cooker. Alternately, go for easy method. Add peanuts into a steel katori or glass and put into the cooker.
- Cover with the lid, put the weight on. Turn the heat on medium. Let it cook for 6-7 whistles. Then turn off the stove.
- Let the pressure go down by itself.
- While dal is pressure cooking, make the dough for dhokli.
- Take all dry ingredients listed under 'the dough' in a bowl. Mix well.
- Add oil and rub it with your finger till everything is incorporated well.
- Now start kneading the dough by adding little water at a time. Make smooth and little stiff dough.
- Keep it aside covered for 15 minutes.
- After the dough resting time, divide the dough into 2 equal portions. Make smooth ball out of it and flatten it between your palm.
- Now the dal should be cooked, open the lid of the pressure cooker.
- Remove the peanuts potli, open it and keep boiled peanuts aside.
- Now add 2 cups of water to the dal and blend it using immersion hand blender.
- Now add red chili powder, turmeric powder and salt.
- Mix and add ginger paste, green chilies and tomatoes.
- Add jaggery and mix it.
- Turn the heat on medium. Bring the dal to boil.
- Heat the oil in a small tadka pan on medium heat.
- Once hot add mustard seeds. Let them pop.
- Then add cumin seeds and fenugreek seeds. Let them sizzle a bit.
- Now add bay leaf, cinnamon stick, cloves and dried chili. Saute for 30 seconds.
- Lastly add curry leaves and hing.
- Immediately add the tempering to the simmering dal and stir.
- Add lemon juice and boiled peanuts. Mix it. And let simmer on low-medium heat.
- Work with one flatten disc at a time. Roll it into about 12 inch diameter circle.
- Transfer it to a plate, cover it with clean kitchen towel. Roll the same with second dough ball.
- Now take one rolled circle on the board, using knife cut into diamond shapes.
- Now add two-three dhokli at a time into boiling dal and stir it. So they do not stick to each other. If you add all dhokli at once they will stick and make a big clump.
- So make sure to add few at a time and after adding stir it once. Then add few more and stir. Continue till all the dhokli are added.
- Let it simmer for 10-12 minutes and don’t forget to stir in between.
- If needed add some more water. Taste one dhokli piece and if it is cooked mean you don’t feel raw then switch off the stove.
- Lastly add chopped coriander leaves and mix.
Nutrition
Calories: 185kcalCarbohydrates: 26gProtein: 5gFat: 6gSaturated Fat: 1gSodium: 800mgPotassium: 146mgFiber: 3gSugar: 4g
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