How to make Dal Dhokli - SK Khazana -

Dal dhokli is a popular Gujarati one meal dish - most gujarati households make this often

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Dal, Split pigeon peas (tuvar dal)

Cuisine : Gujarati

Course : Dals and Kadhis

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For more recipes related to Dal Dhokli - SK Khazana checkout Cholar Dal , Keoti Dal, Dal Dhokli, Ma Choliyan Di Dal . You can also find more Dals and Kadhis recipes like Ras No Fajeto Andhra Pepper Rasam Tri Colour Dal Ma Chole Di Dal

Dal Dhokli - SK Khazana

Dal Dhokli - SK Khazana Recipe Card

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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.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Dal Dhokli - SK Khazana Recipe

  • Dal

  • Split pigeon peas (tuvar dal) soaked for 30 minutes and drained 3/4 cup

  • Raw peanuts 1 1/2 tablespoons

  • Turmeric powder 1/4 teaspoon

  • Ghee 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Cumin seeds 1/2 teaspoon

  • Curry leaves 7-8

  • Garlic chopped 1 tablespoon

  • Dried red chillies broken 1-2

  • Asafoetida 1 large pi

  • Green chilli paste 1 tablespoon

  • Kokum petals 4-5

  • Jaggery (gur) grated 1 tablespoon

  • Salt to taste

  • Fresh coriander leaves chopped 1 tablespo springs

  • Dhokli

  • Gram flour (besan) grated 2 tablespoons

  • Whole wheat flour 3/4 cup

  • Asafoetida 2 large pinches

  • Red chilli powder 3/4

  • Turmeric powder 3/4 teaspoons

  • Salt to taste

  • Oil 2 tablespoons

Method

Step 1

Heat a non-stick pan, add pigeon peas and sufficient water, cover and bring to a boil.

Step 2

Once it is almost done, add peanuts, ½ teaspoon turmeric powder and some water, mix, cover and cook till almost done.

Step 3

To make dhokli¸ mix together gram flour, wheat flour, a pinch asafoetida, ½ teaspoon chilli powder, remaining turmeric powder and salt. Add sufficient water knead into a hard dough. Add 1 tablespoon oil, knead and set aside.

Step 4

Divide the dough into equal portions, place on the worktop, dust with some wheat flour and roll out into thin rotis. Cut into small cubes.

Step 5

Heat ghee in a non-stick pan, add mustard seeds and let them splutter. Add cumin seeds, curry leaves and garlic, mix and sauté well.

Step 6

Add red chillies and asafoetida, mix and sauté till fragrant. Add green chilli paste, mix and sauté for a minute.

Step 7

Add the tempering to the dal and mix well. Add water as required, kokum petals and jaggery and mix well, mix and simmer for a few minutes.

Step 8

Add dhokli strips, salt and coriander leaves, mix well and cook till the dhokli pieces are fully done.

Step 9

Transfer into serving bowls and serve hot garnished with coriander sprig.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.