Dal Dhokli, Gujarati Dal Dhokli by Tarla Dalal

whole wheat flour

🥗Healthier: chickpea flour

Chickpea flour is high in protein and fiber.

toor dal

🥗Healthier: moong dal

💰Cheaper: split peas

Moong dal is lighter and easier to digest.

Add hot water to the pressure cooker and then add the toor dal to cook.

Cook the dal for at least three whistles until very soft.

Prepare the dough by mixing whole wheat flour, a little besan, salt, chili powder, turmeric (optional), and oil in a mixing bowl.

Add water to the flour mixture and knead the dough by hand until well mixed.

Let the dough rest for at least 15 minutes.

Roll out the dough into thin discs and cook them on a tawa for a short time on both sides until ready.

Check if the dal is properly cooked; it should be totally soft.

Transfer the cooked dal to a large vessel and add some hot water to make it smooth.

Stir the dal well, ensuring there are no lumps, and adjust the water to your preferred thickness.

Add plenty of salt, cocum, lemon juice, jaggery, ginger, green chili paste, a little chili powder, cashew nuts, fresh curry leaves, and turmeric to the dal.

Boil the dal on medium flame for at least 10 to 15 minutes.

Prepare the tempering by heating ghee and oil in a pan, then add cumin seeds and mustard seeds.

Add hing, dry red chilies, and mix well before pouring it over the boiling dal.

Taste the dal and adjust seasoning with more lemon juice or chilies if desired.

Cut the rolled dough into strips and add them to the boiling dal a few at a time, ensuring the dal is boiling before adding.

Add a little coriander and some ghee while boiling to enhance flavor and prevent sticking.

Boil for no more than 1 to 2 minutes until the dough strips are fully cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens