How to make Dal Dhokli - SK Khazana -
Dal dhokli is a popular Gujarati one meal dish - most gujarati households make this often
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Dal, Split pigeon peas (tuvar dal)
Cuisine : Gujarati
Course : Dals and Kadhis
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 Vegan Kadhi- SK Khazana Aam Kadhi (Fajeto) Panchmeli Daliche Varan Artekai Pappu
Dal Dhokli - SK Khazana Recipe Card
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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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.
