The SHOCKINGLY Simple Secret to Making DAL DHOKLI at Home I દાળ ઢોકળી I दाल ढोकली बनाने का तरीका

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.

Wash 1/2 cup of toor dal 2 to 3 times and soak it in double the amount of water for half an hour.

In a bowl, mix 1 cup of whole wheat flour with 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1 teaspoon cumin seeds. Add some oil and mix well.

Knead the dough until it is tight enough and cover it to rest for 10 minutes.

After soaking, pressure cook the dal with some turmeric powder, red chili powder, and a few drops of oil for 3 to 4 whistles on medium to high flame.

Once cooked, add 1 tablespoon of crushed ginger, 2-3 finely chopped green chilies, 1 big chopped tomato, and 3-4 cloves to the dal mixture. Mix well.

Add 1 tablespoon of jaggery to the dal for sweetness (optional) and keep the flame on low to boil it for a while.

Make even balls from the rested dough, dust with dry flour, and roll them out as thin as possible. Cut into diamond shapes or any shape you prefer.

Once the dal is boiling, add the dough pieces batch by batch, ensuring they do not stick together. Cover with a lid and cook for 7 to 8 minutes, allowing for 2-3 boils.

For the tempering (Tadka), heat 3 to 4 tablespoons of clarified butter in a pan, add mustard seeds, 1 teaspoon of cumin seeds, a pinch of asafoetida, dry red chili, and curry leaves. Turn off the flame and add red chili powder for color.

Add fresh coriander and lemon juice to the dal before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens