Dal Dhokli is a spicy, sweet, one-pot meal, organized by means of simmering entire wheat flour bits in a lentil-based motley perked with spices. It is a famous dish in Gujarat and Rajasthan and is organized ordinarily for lunch. Here is how to make it in a regular Gujarati style.
What is Dal Dhokli?
It is a spicy, tangy, and very barely candy and lip-smacking one-pot meal, organized by means of simmering complete wheat flour bits in a lentil-based motley perked with spices, condiments and more.
To add on to that, it is then tempered with ghee, hing, cumin seeds, mustard seeds, curry leaves, inexperienced chilli – the result, an notably scrumptious meal that you simply can’t pass over eating!
Traditionally, it used to be made the use of the leftover dal.
To the leftover dal, some wheat dough portions have been delivered and made into a entire meal.
But you can clearly make the dal from scratch for making this dish.
Though many people in Gujarat, regularly have fun with this dish with a platter of rice, I advocate that you delight in it simply as it is so that you ought to soak up all its flavors barring any mix-up!
The Rajasthani style of this is nearly comparable simply that jaggery is now not brought in it and I opt for it that way.
If you choose to bypass including jaggery too, experience free to do it. Another distinction is the use of a range of dal.
Rajasthani Dal Dhokli occasionally makes use of yellow Moong dal or Urad dal whilst Gujarati Version usually makes use of tuvar dal.
Maharashtrian additionally makes a model of this Dal Dhokli and is known as Chakolaya ( Varan Phal). They add kokum in the dal to make it tangy.
For Dal Boil Separately
1 cup Tuvar Dal
½ tsp Turmeric Powder
Salt to taste
Water as needed
1 tsp Red Chilli Powder
1 Tsp of Corriander Powder
1 Medium Size chopped onion
½ cup Tomato (Chopped)
1 Tbsp chopped ginger
1 Tbsp of Chopped Garlic
2 Tbsp Jaggery (Grated)
3 tbsp Lemon Juice
Fresh Coriander (For Garnishing)
Roasted Peanuts (For Garnishing)
1 cup Whole Wheat Flour
2 tbsp Besan
1 tsp Salt
2 tsp Vegetable Oil
½ tsp Ajwain
½ tsp cumin seeds
½ tsp Turmeric Powder
Ok so here I have take 1 cup of Wheat flour to which I m adding 2 tablespoon of Gram flour i.e Besan
After that we will add few spices as ½ tsp of salt ½ tsp of red chilli powder ¼ tsp of turmeric powder, ½ tsp of carrom seed which is also called ajwain ½ tsp of cumin seeds i.e jeera and last but not the least 2 tbsp of vegetable oil
Mix all the ingredients well , you can use your hands and rub the flour with fingers as I am doing . This will help the oil to get stick to all the wheat flour. You can see that I am able to make a ball of the wheat flour , this is the sign that the quantity of oil is perfect …
Now with the help of water we have to make a dough like we make dough for roti or chapatis but this dough should be on the tougher side.I mean it should be little harder than what we make for rotis or chapatis
We need to give rest to the dough for atleast 10 mins
Till than will prepare the dal, so for that here I have taken a pan and keep it on a medium flame. Now add 1 Tbsp of Oil and 1 Tbsp of ghee or clarified butter
After that add ½ tsp of mustard seeds and ½ tsp of cumin seeds
As it splutter add 1 medium size of chopped onion and 1 tbsp of chopped garlic and 1 tbsp of chopped ginger give it a good mix
Add 1 tbsp of chillies . I have used red chillies you can add green chillies as well
Now its time for the dry spices so add 1 tsp of corroander powder and 1 tsp of red chilli powder
Mix it . I am adding 1 tbsp of water so that our dry masala does not get burn
After that add 1 medium size chopped tomatoes and cook it till it becomes smushy … to make this process fast I am adding 2 tbsp of water .
In Gujarati style Dal dhokli , Peanuts is the must so I am adding 2 Tbsp of Roasted Peanuts
Now here I have already boiled the lentil , I have pressure cooked 1 and a half cup of Toor Dal with ½ Tsp of Turmeric powder and 1 tsp of salt
After that I churned the dal so that it becomes smooth and creamy . Add the dal or lentil to the pan and mix it really well
In gujarati dishes Jaggery plays a very important role so here I am adding 2 tbsp of Jaggery
This dish is little spicy sweet and tangy . So here I am adding 2 tbsp of lemon juice
Give it a good mix and allow it to come to a boil for 10 to 15 mins on slow flame .
Lets prepare the dhoklis , so you can see that our dough has become stiff . Divide it into 2 portion and roll it as well roll our chapatis but this chapatti should be little Thick
Now cut this into bite size pieces and transfer it to a dish and kepp it on a rest for atleast 10 mins
On the other side our Lentil that is our dal has come to a boil and now its time to add our dhoklis so one by one add all the dhoklis to the boil dal . cook it for 15 mins
You will notice that in the beginning all the dhoklis were in the bottom but as dhoklis will cook they will float in the dal
With very soft hands mix the dal dhokli so that our dhoklis dosent get break .
N our hot spicy , sweet tangy Dal dhokli is ready to be served . Garnish this with coriander leaves or spring onion ..
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Pro Tips by Nisrin
The dal for Dal Dhokli ought to be watery. The dough will take in the water and thicken the dal.
After including dhokli to the dal, make certain to end the dish the equal day.
This doesn’t refrigerate very well. The dhokli stick to every different and make a lump.
You can select to pass including jaggery as in the Rajasthani version.
To make it fascinating for kids, you can reduce the dhokli in fascinating shapes.
This recipe is a ideal Jain fashion recipe made the usage of NO Onion No Garlic however you can honestly go in advance and add a lot of garlic in the tadka. I love that model too.
To make a vegan version, change Ghee with Coconut Oil or Vegetable oil.
Although historically veggies are now not introduced in this recipe, you can usually go beforehand and add veggies like carrots, peas, beans, and so on to make it even healthier.
Add finely chopped Raw mangoes in season.