Dal Dhokli Recipe

When it comes to traditional Indian comfort food, only a few dishes can match the warmth and satisfaction that a bowl of Dal Dhokli recipe provides. This dish is most common and popular in Rajasthani and Gujarati houses.

Dal Dhokli is basically a Gujarati-style sweet and sour dal recipe to which a wheat roti is added. The dal/lentil can be made with various types of commonly used dals, including toor (pigeon peas), masoor (red lentil), and moong (mung bean). The dal is then pressure-cooked with water and tempered with spices to create a stew.  The dough of roti is made up of some spices, which are then cut into squares, diamonds, or strips and then dropped onto the dal. Then both dal and roti are cooked together. This dish tastes amazing.

It gives us a perfectly balanced combination of carbohydrates, proteins, and fibers, due to the presence of nutritive lentils or dals and the wholesomeness of complete whole wheat dumplings, which makes it an ideal source of energy. If you are looking to explore some nutrition or have a craving for a wholesome meal, then this Dal Dhokli is a must-try.

Ingredients

To prepare the scrumptious dal dhokli, gather the following ingredients:

Dal:

• Toor dal – 1 cup
• Water- 3 cups
• Turmeric powder- 1/4 tsp
• Salt- as per taste
• Peanuts (Mungphali)- 2tbsp
• Ghee-2tbsp
• Cumin seeds-1/2tsp
• Mustard seeds (rai)- ½ tsp
• Cloves- 3-4 nos.
• Cinnamon- ½ inch
• Red chilli-2 nos.
• Fenugreek seeds (Methi Ke beej)- ½ tsp
• Asafoetida(hing)- ½ tsp
• Curry leaves- 8-10 nos.
• Tomato- 1 no. (diced)
• Ginger chilli paste- 1 tbsp
• Salt- as per taste
• Turmeric powder- 1/2tsp
• Kashmiri red chilli powder- 1/2 tsp
• Hot water- as required
• Jaggery-1 tbsp
• Tamarind pulp- 1 tbsp

Dhokli :

• Wheat flour – 1 cup
• Gram flour (Besan)- 1 tbsp
• Salt- a pinch
• Asafoetida- a pinch
• Carom seeds (ajwain)-1/2 tsp (crushed)
• Turmeric powder-1/2 tsp
• Kashmiri red chilli powder- 1/2 tsp
• Oil-2 tsp
• Water- as required

For final cooking:

• Tamarind pulp (Imli ka pulp) -1tbsp
• Jaggery-1tbsp
• Fresh coriander – some handfuls (chopped)

How to make Dal Dhokli Recipe

For making the Dal:

• Begin by rinsing the toor dal and soaking it in fresh water for an hour. After soaking, discard the water.
• Transfer the dal to a pressure cooker and add water, turmeric powder, and salt to it. Now place a small steel bowl over the dal in the cooker and add peanuts to the bowl.
• Cover the lid of the cooker and cook the dal on medium heat for 3 whistles, then switch off the flame and let the cooker depressurize.
• Next, open the lid, carefully remove the peanuts, and keep them aside. Then, blend the dal using a blender, making a smooth consistency. Set them aside.

Tempering the dal

• In a separate pan, over high heat, add ghee and allow the ghee to be heated as well.
• Then add cumin seeds, mustard seeds, cloves, cinnamon, red chilies, fenugreek seeds, and asafoetida.
• Once they splutter, add curry leaves, tomato, and ginger chili paste, and sprinkle salt to taste. Mix it and cook over a high flame until the tomatoes get soft and slightly mushy.
• Further, add turmeric powder and Kashmiri red chili powder, stir it quickly, then add the boiled dal and mix it well.
• Next, add hot water to adjust the consistency of the dal. Make sure to keep the dal a little watery at this stage, as it is going to simmer for a while until we make the dhoklis.
• Add the boiled peanuts, jaggery, and tamarind pulp, stir it well, and set the flame to medium-low. Allow the dal to simmer until you prepare the dhoklis.

Preparing the Dhokli:

• In a large mixing bowl, combine all the dry ingredients (whole wheat flour, besan, turmeric powder, Kashmiri red chili powder, asafoetida, carom seeds, and salt) along with the oil & mix everything well.
• Then, add water as required to make a semi-soft dough, the dough should be of the same stiffness as a puri/chapati dough.
• After kneading the dough, cover it with a damp cloth for 10–15 minutes.
• Divide the dough into 2 portions once rested, coat one portion with dry flour, & roll out the dough into a large chapati; it should not be too thick or too thin.
• Now, cut the chapati into squares, diamonds, or strips using a pizza cutter or a knife. Cut the second portion similarly, and the dhoklis will be ready to be added to the dal.

Bringing it All Together:

• Check the dal that has been simmering, taste & adjust as per your preferences. If required, add a tablespoon of both tamarind pulp & jaggery, stir it well, and bring the dal to a boil before adding the dhoklis, or else the dhoklis will stick to each other when you add them to the dal.
• Once the dal comes to a boil, add all the cut dhoklis carefully & then gently mix them into the dal.
• Cover the pan with a lid and cook over medium-low heat for 10 minutes or until the dhokli pieces are soft and cooked through.
• Remove the lid, you will see that the dal has thickened up a bit & the dhoklis will have fluffed up. Lastly, add freshly chopped coriander & stir well.
• The delicious dal dhokli recipe is ready.

Tips

To enhance the flavor, add ghee and lemon juice over the dal while serving it along with crispy papads.

Serving

• For a delightful crunch, include papads (thin, crispy lentil wafers) or other savory crisps and pair them up with refreshing salads, which add crunch to your meal.
• Serve dal dhokli with Indian bread like roti, naan, or paratha and even basmati rice for a complete meal experience.

Health Benefits of Dal Dhokli

• High protein content from toor dal and besan.
• Aids digestion due to the presence of abundant fiber.
• Ingredients like tomatoes, ginger, and spices, provide essential vitamins, minerals, and antioxidants for overall wellness.