DAL DHOKLI
It’s a complete meal by itself. Dal dhokli is an Indian dish common in Rajasthani and Gujarati cuisine, made by boiling wheat flour pieces in a toovar dal. A common favourite among gujurati houses. Daal dhokli can be made with various types of daals. Some commonly used daals include toor, masoor and moong peanuts give out amazing flavour. Other flavors in the dish can come from kokum, jaggery, and spices like cumin and many more.
Preparation Time
20 minutes
Soaking Time
Nil
Cooking Time
10 minutes
Makes
3-4
INGREDIENTS
- 1 cup toovar dal
- 1 cupwater
- ¼ cup peanuts
- 2 tbsp oil
- 2 pieces cinnamon sticks
- 4 lavang (cloves)
- ¼ tsp asafoetida (hing)
- 4 kadi pata (curry leaves)
- ½ tsp rai (mustard) seeds
- 1 tsp haldi (turmeric powder)
- Salt and Chilli powder to taste
- 2 cups water
- 2 pieces Kokum (soaked in water)
- 2 cup jaggery
- ¾ cup atta (wheat flour)
- ¾ tbsp oil
- ½ tsp turmeric powder
- ½ tsp chilli powder
- Salt to taste
- Water for making the dough
To be put in a pressure cooker
Other ingredients
For the dhokli
METHOD
- In a pressure cooker add the toovar dal, water and peanuts, and cook till done.
- In a vessel heat the oil, add the hing, curry leaves, mustard seeds, cinnamon sticks, lavang and saute for 15 seconds.
- Add the toovar dal mixture, haldi, water, kokum, jaggery, salt and chilli powder to taste.
- Cook for 4 minutes.
- Mix all the ingredients together and form a dough
- Make 2 rounds of the dough
- With the help of a little flour, roll out the and make thin chappatis
- Slice the chappatis vertically and horizontally.
- Place the dhoklis in the dal. Cook for 2 more minutes. They will automatically be cooked and you will get delicious dal dhokli.
- Serve hot with chopped tomato and cucumber.
For the dal
For the dhokli
How to proceed
To serve
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