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Dal Dhokli

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Lentils tempered and served with savoury dumplings, a typical Gujarati delicacy.

This recipe has featured on the show Khanakhazana.

Preparation Time :16-20 minutes

Cooking time : 31-40 minutes

Servings : 4

Dal Dhokli

Main Ingredients

Split pigeon pea (toor dal/arhar dal), Gram flour (besan)

Cuisine

Gujarati

Course

Dals and Kadhis

Level Of Cooking

Medium

Ingredients

  • Split pigeon pea (toor dal/arhar dal)
    3/4 cup
  • Gram flour (besan)
    2 tablespoons
  • Whole wheat flour (atta) dough
    3/4 cup
  • Salt
    to taste
  • Turmeric powder
    3/4 teaspoon
  • Red chilli powder
    3/4 teaspoon
  • Asafoetida
    2 pinches
  • Oil
    1 tablespoon
  • Peanuts
    1 1/2 tablespoons
  • Kokum petals
    3
  • Jaggery (gur) grated
    1 1/2 teaspoon
  • Ghee
    1 tablespoon
  • Mustard seeds
    1/2 teaspoon
  • Cumin seeds
    3/4 teaspoon
  • Whole dry red chillies broken
    2
  • Curry leaves
    6-8
  • Fresh coriander leaves chopped
    2 tablespoons

Method

Step 1


Boil dal with one fourth teaspoon turmeric powder and salt in a pressure cooker till completely cooked. Whisk till smooth.Transfer into a deep pan and heat.

Step 2


Take whole wheat flour in a bowl. Add gram flour, salt, one fourth teaspoon turmeric powder, half the red chilli powder, one pinch of asafoetida and oil and mix.

Step 3


Add sufficient water and knead into a stiff dough. Roll the dough into a ball, apply a little oil and roll out as thin as possible into an oval shape.

Step 4


Cut into thin strips. Add salt, remaining turmeric powder, peanuts, kokum, jaggery and the remaining red chilli powder to the dal and stir.

Step 5


Add the dough strips and let it cook on medium heat. Do not stir too much or the dough strips may break.

Step 6


Heat ghee in a pan, add mustard seeds, cumin seeds, broken dry red chillies, curry leaves and remaining asafoetida and add it to the dal.

Step 7


Let it simmer for five minutes. Garnish with coriander leaves and serve hot.

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