How to make Dal Dhokli - Popular Gujarati dish made with tuvar dal strips in spiced gravy.

This recipe is from FoodFood TV channel & has featured on Maa ki Dal.

Main Ingredients : Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल),

Cuisine : Gujarati

Course : Dals and Kadhis

Dal Dhokli Recipe Card

Dal Dhokli
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Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Dal Dhokli checkout Keoti Dal, Methiwali Arhar Dal, Mysuru Rasam, Panchvarna Rasam . You can also find more Dals and Kadhis recipes like Chane Ki Dal, Moong Curry, Lemon Rasam, Onion Sambar.

Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dal Dhokli Recipe

  • Split pigeon pea (toor dal/arhar dal) soaked 1 cup

  • Whole wheat flour (atta) 2 cups

  • Gram flour (besan) 1/2 cup

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Asafoetida 2 pinches

  • Red chilli powder 1 1/2 tablespoons

  • Ginger-green chilli paste 2 tablespoons

  • Coriander leaves 2 tablespoons

  • Oil 2 tablespoons

  • Ghee 2 tablespoons

  • Mustard seeds 1 teaspoon

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Curry leaves 8-10

  • Dried red chillies broken 2

  • Peanuts 2 tablespoons

  • Jaggery (gur) grated 1 teaspoon

  • Onion finely chopped 3 tablespoons

  • Lemon 1/2

Method

Step 1

Boil dal with 2 cups water, salt and ¼ teaspoon turmeric powder. Remove from heat and set aside.

Step 2

Combine wheat flour, gram flour, salt, remaining turmeric powder, a pinch asafoetida, 1 teaspoon red chilli powder, 1 teaspoon ginger-green chilli paste, 1 tsp chopped coriander and 2 tablespoons oil in a bowl.

Step 3

Mix well and knead into a stiff dough using sufficient water.

Step 4

Heat 2 tablespoons ghee in a non-stick pan.

Step 5

Add mustard seeds, fenugreek seeds, curry leaves, dried red chillies, remaining asafoetida and sauté till the seeds splutter.

Step 6

Add cooked dal, stir to mix, cover and cook till it boils.

Step 7

Divide dough into equal portions. Grease worktop with little oil and roll out portions into thin large rotis.

Step 8

Apply little oil on top and set aside. Similarly make other rotis.

Step 9

Add peanuts, remaining red chilli powder, remaining ginger-green chilli paste to the dal and cook.

Step 10

Cut diamonds from rotis, add to the dal and keep stirring once a while.

Step 11

Add jaggery, stir to mix, cover and cook for 5 minutes. Transfer into a serving dish.

Step 12

Drizzle 1¼ teaspoons ghee on top, garnish with chopped onion, remaining chopped coriander and squeeze lemon juice on it. Serve hot.