How To Make Dal Dhokli | Simple & Easy Dal Dhokli Recipe | Paryushan Special Recipe | Ruchi Bharani

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.

Start by making the dough for the dhokli using 3/4 cup whole wheat flour and 3 tablespoons of gram flour and besan.

Add 1 tablespoon of ajwain, 1/4 teaspoon red chili powder, 1/4 teaspoon hing, 1/4 teaspoon coriander powder, 1/4 teaspoon cumin powder, 1/8 teaspoon turmeric powder, and salt to taste.

Add 1 teaspoon of oil and mix well.

Add a little bit of water to form a dough and knead it lightly.

Let the dough rest for 5 minutes.

In a pressure cooker, bring around 3 cups of water to a boil.

Make a long roll of the dough and cut it into small pieces.

Press each piece into a flat round shape, ensuring they are thick.

Once the water is boiling, add 1/2 tablespoon of ghee and 1 teaspoon of salt.

Add all the dhokli pieces to the boiling water, ensuring the water is boiling at all times to prevent sticking.

In a bowl, mix 1/2 cup of green moong dal, 1/4 cup of chana dal, and 1/4 cup of toor dal that have been soaked for 3 hours.

Add the soaked dal to the cooker and stir.

Add the dry spices: 1/2 teaspoon red chili powder, 1 teaspoon coriander and cumin seed powder, 1/4 teaspoon turmeric powder, and 1/2 teaspoon garam masala.

Cover and let it cook for at least 3 whistles on low flame.

Once done, turn off the flame and let the cooker cool down completely before opening it.

Check the consistency of the dal, and if needed, add more water.

Add 1 1/2 tablespoons of tamarind juice and stir gently without breaking the dhokli.

Heat 1 tablespoon of ghee in a pan and add whole spices: a piece of cinnamon stick, 2 cloves, 1 teaspoon ajwain, 1 teaspoon cumin seeds, and 1 teaspoon mustard seeds.

Once the spices are hot, pour this tempering over the dal and dhokli mixture, mixing carefully.

Serve the dish piping hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens