How to make Dal Dhokli -
Strips of whole wheat flour rotis cooked in a sweet spicy tempered dal. This one pot meal is a Gujarati classic and a must try if you want to really enjoy the fabulousness of vegetarian Indian cuisine. Served piping hot, topped with chopped onions, coriander and roasted peanuts this is a perfect winter comfort meal.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल), Whole wheat flour (atta) (आटा)
Cuisine : Gujarati
Course : Dals and Kadhis
For more recipes related to Dal Dhokli checkout Keoti Dal, Dal Dhokli, Mysuru Rasam, Panchvarna Rasam . You can also find more Dals and Kadhis recipes like Dal Gosht Vegan Kadhi- SK Khazana Nashik Zirka Khattu Mag
Dal Dhokli 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 : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Dal Dhokli Recipe
Split pigeon pea (toor dal/arhar dal) soaked for ½ hour 1 cup
Whole wheat flour (atta) ¾ + for dusting
Gram flour (besan) ¼ cup
Asafoetida a pinch + teaspoon
Roasted peanuts 1½ tablesp for garnishing
Turmeric powder ¾ teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Oil 1 tablespoon
Ghee 1 tablespoon
Mustard seeds 1 teaspoon
Fenugreek seeds (methi dana) ¼ teaspoon
Curry leaves 8-10
Dried red chillies 2
Green chilli paste 1 teaspoon
Jaggery (gur) grated 2 teaspoons
Juice of ½ lemon
Onion chopped for garnishing
Fresh coriander leaves chopped for garnishing
Method
Step 1
Drain pigeon peas and pressure cook with ¼ teaspoon turmeric powder, a pinch asafoetida, peanuts and 2cups water till3-4 whistles are given out or till the pigeon peas are soft.
Step 2
Take whole wheat flour, gram flour, ¼ teaspoon asafoetida, remaining turmeric powder, chilli powder, salt in a bowl and mix well. Add sufficient water and knead into a stiff dough. Add 1 tablespoon oil and knead again.
Step 3
Divide the dough into 2 equal portions. Dust worktop with some flour, roll out each portion to a large thin disc and cut each disc into diamonds.
Step 4
Whisk the cooked pigeon peas.
Step 5
Heat ghee in a deep non-stick pan. Add mustard seeds and let them splutter.
Step 6
Add fenugreek seeds, remaining asafoetida, curry leaves and broken dried red chillies and sauté for 30 seconds. Add green chilli paste and sauté for 30 seconds.
Step 7
Add pigeon peas mixture and mix. Add ½ cup water and mix. Add jaggery, mix and cook till the mixture comes to a boil.
Step 8
Add dough diamond pieces and mix lightly. Add ¼ cup water and salt, mix, cover and cook for 5-7 minutes.
Step 9
Switch off heat, add lemon juice and mix.
Step 10
Serve hot garnished with onion, coriander leaves and peanuts.
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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.
