Gujarati Dal Dhokli - स्स्वादिष्ट दाल ढोकली | Gujarati Recipe | How to make Dal Dhokli #daldhokli

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 soaked pigeon peas to a pressure cooker.

Cook on medium flame for 4 whistles, adding more water while boiling.

Add salt and 1/2 tsp turmeric powder to the cooker, close it, and cook till 4 whistles.

While the dal cooks, prepare the dough for the Dhokli.

Take 1 cup of normal wheat flour and add basic spices: 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1 tsp cumin powder, and 1/2 tsp carrom seeds.

Add salt and 1 spoon of moin (oil).

Gradually add water and knead into a soft dough.

Apply some oil to the dough and leave to rest for 10 minutes.

Once the pressure is released from the cooker, roll the dough into balls the size of parathas.

Roll out the dough, keeping the thickness similar to Thepla, and cut into desired shapes (square or diamond).

Blend the cooked dal until smooth.

Transfer the blended dal to a big vessel and add 2 cups of water to make it thin.

Add chopped tomato, 1.5 tsp coriander powder, 1 tsp red chilli powder, and some asafoetida to the dal.

Add raw peanuts and a little jaggery, mix well, and keep the dal to boil.

In a separate pan, heat some oil for tempering.

Once the oil is hot, add 1 red chilli, fenugreek seeds, cinnamon, and 3 cloves.

Add 1 tsp of mustard seeds and 1 tsp of cumin seeds, followed by a little Kashmiri chilli powder for color and curry leaves.

Pour the hot tempering over the boiling dal.

Cook the dal for 1 boil after adding the tempering, then add the Dhokli one by one.

Ensure the flame is high and the dal is boiling well when adding the Dhokli.

After adding the Dhokli, keep the flame high; they will rise to the surface in about 10 minutes.

Cook for an additional 2 minutes after they rise, then turn off the heat.

Squeeze 1 lime juice over the dish before serving.

Garnish with coriander leaves and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens