Dal dhokli is an Indian Gujarati dish (Gujarat is a state in the western part of India) made by boiling thick wheat flour pieces (dhokli) in a pigeon pea stew (dal).It is considered a comfort food.
But there are other states of India who prepare this delicious dish with little variation. This is my version of Dal-dhokli ,I avoid sweet in it as I like the salty version this mouth watering dish.
- 1 cup toovar dal boiled and churned (Piegon peas )
- For Tempering
- 2 tbsp. ghee
- 1 tspn. cumin seeds
- 1 tbsp. mustard seeds
- Few Curry leaves
- 2 cinnamon sticks
- 3 cloves
- 1-2 red dry chillis
- 1/4 tsp asafoetida
- 1 tsp. red chilli powder
- 1/2 tsp. turmeric powder
- 1 tspn cumin powder
- 1 tspn coriander powder
- Coriander leaves chopped
- 6-8 dried kokums ( Or 1 & 1/2 tomatoes deseeded & finely chopped)
- Salt to taste
- Jaggery to taste (optional ,only if you like little sweet taste)
- For Dhokli
- 1 cup wheat flour
- 1/2 tsp. red chilli powder
- 1/2 tsp turmeric powder
- Salt to Taste
- 1/4 tsp Asafoetida
- 1 tbsp. ghee
To make dal
- Pressure cook 1 cup of toovar dal with some water and then churn it with a blender.
- Heat ghee in a deep bottom pan or Kadai and add mustard seeds, cumin seeds, dry red chilies,cinnamon sticks, cloves, curry leaves and asafoetida into it.
- Add the toovar dal and mix them properly. Let it come to boil.
- After the dal starts boiling add red chilli powder, turmeric powder, coriander and cumin seed powder, salt and 2 cups of water into it and mix them well.
- Add a couple of jaggery cubes (as per taste) and a few dried kokum( Or tomatoes) to the dal and let it boil for 7-8 minutes.
- To make dhokli
- Take wheat flour, turmeric powder, red chilli powder, asafoetida, salt, ghee and water in a bowl, mix all the ingredients and knead a dough.
- Wet your palm and press over the dough to prevent it from drying out and let the dough rest for 15 minutes.
- Make a big ball of the dough, dust it in some dry wheat flour and roll it into a thin roti. Cut the roti into small square pieces and sprinkle some dry flour over them.
- Drop the dhoklis in the centre of the boiling dal, stir them well and cover the vessel with a lid to let it boil for 12-15 minutes.
- Keep stirring in between to prevent the dhoklis from sticking to each other.
- Add some coriander leaves to the dal and dal dhokli is ready to be served.
- To garnish, put some boiled peanuts (optional), finely chopped onions (optional) and squeeze some lemon juice in it.
- Enjoy this dish 🙂 Ting !!!!