Dal Dhokli
 
Prep time
Cook time
Total time
 
Dal Dhokli is a very popular Gujarati delicacy. Dal Dhokli is made up of lentils (Toovar/Arhar Dal). Dal Dhokli is a Sunday lunch delight in most traditional Gujarati households. A perfect combination of spiced whole wheat flour dhoklis cooked in Gujarati khatti-mithi dal. Dal Dhokli is a very easy, healthy and one pot meal.
Author:
Recipe type: Curry
Cuisine: Indian
Serves: 4-5
Ingredients
  • Dhokli Dough
  • • 2 cup Whole Wheat Flour
  • • 1 tsp Turmeric Powder
  • • 1 tsp Red Chili Powder
  • • 1 tsp Coriander-Cumin Powder
  • • Pinch of Asafoetida/Hing
  • • 2 tbsp Oil
  • • ¼ tsp Carom Seeds
  • • Salt
  • Dal
  • • 1 cup Toovar Dal/Arhar dal
  • • 2 tbsp Peanuts
  • • 1-2 tbsp Oil
  • • ½ tsp Mustard Seeds
  • • ½ tsp Cumin Seeds
  • • ¼ tsp Fenugreek Seeds
  • • 3-4 Curry Leaves
  • • 2-3 Cloves
  • • 1-2 Dry Red Chilies
  • • Pinch of Asafoetida/Hing
  • • 1 tsp Coriander-Cumin Powder
  • • 1 tsp Turmeric Powder
  • • 1 tsp Red Chili Powder
  • • 2-3 Slit Green Chilies
  • • 1 tsp Grated Ginger
  • • 1 Chopped Tomato
  • • 2-3 Kokum/Dried Mango Slice/Tamarind
  • • ¼ cup Jaggery
  • • Salt
  • Garnishing
  • • Chopped Coriander
  • • Lemon Wedge
  • • Chopped Onion
Instructions
  1. Dhokli Dough
  2. Take a mixing bowl, add the flour, oil, turmeric powder, red chili powder, coriander powder, carom seeds, salt and then knead all ingredients into firm dough using around ¾ cup water, adjust water as per requirement.
  3. Divide the dough into small-small equal portions balls, dust into the flour and then roll out each ball into the big disk like chapati.
  4. Cut the each chapati into diamond or square shapes and keep aside. Make sure keep it dusted with flour to avoid sticking to each other.
  5. Dal
  6. Wash and drain the Toovar/Arhar dal.
  7. Mix the dal with peanuts, add enough water in a pressure cooker and cook till 3-4 whistles.
  8. Let it cool down, open after a sometime, and mix it well, keep aside.
  9. Process
  10. Heat the oil in a deep pan; add the mustard seeds, cumin seeds and fenugreek seeds.
  11. When seeds crackle, add curry leaves, cloves, dry red chillies, asafoetida and mix well, then add turmeric, chili powder, coriander cumin powder and sauté for few seconds on low flame.
  12. Add green chillies, ginger, chopped tomato, half of chopped coriander leaves (remaining keep aside for garnishing) and sauté again.
  13. Add the dal, 3-4 cups of water, kokum/dried mango, jaggery, salt and mix well.
  14. Bring to a boil on medium to high flame while stirring.
  15. Now add the dhoklis pieces slowly one by one in boiling dal and mix gently; otherwise, they could coagulate to form one big lump.
  16. Cook on medium flame for 5 to 7 minutes, while stirring occasionally.
  17. Garnished with coriander and serve it along with steamed rice, chopped onion or Kachumber and lemon wedge.
  18. Add more water while simmering if the dal thickens.
Notes
You can make the dal using split yellow moong dal or masoor dal instead of tuvar dal.
Feel free to skip the peanuts if you prefer.
Adjust the spices according to your taste.
You can briefly cook the rolled chapati pieces on a griddle first. This will prevent them from sticking and allow them to cook faster in the dal.
Recipe by Binjal's VEG Kitchen at https://binjalsvegkitchen.com/dal-dhokli/