Dal Dhokli Recipe | Gujarati Special | स्स्वादिष्ट दाल ढोकली | Chef Sanjyot Keer

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 cup toor dal and soak it in water for 1 hour.

Discard the soaking water and transfer the dal to a pressure cooker.

Add 3 cups of water, 1/4 tsp turmeric powder, and salt to taste in the cooker.

Add 2 tbsp peanuts in a steel bowl placed into the cooker to steam.

Cover the lid of the cooker and cook for 2-3 whistles on medium high flame.

Once cooked, remove the peanuts using tongs and blend the dal with a hand blender until smooth.

Heat 2 tbsp ghee in a vessel and add 1/2 tsp cumin seeds, 1/2 tsp mustard seeds, 3-4 cloves, 1/2 inch cinnamon, 2 dried red chillies, 1/2 tsp fenugreek seeds, 1/2 tsp asafoetida, and 8-10 curry leaves.

Add 1 chopped tomato and 1 tbsp ginger-chilli paste, and stir well until the tomatoes are mushy.

Add 1/2 tsp turmeric powder and 1/2 tsp kashmiri red chilli powder, stir, and then add the blended dal to the mixture.

Adjust the consistency of the dal with hot water, making it slightly thinner.

Add the steamed peanuts, 1 tbsp jaggery, and 1 tbsp tamarind pulp to the dal, and let it cook on low heat.

In a separate bowl, take 1 cup whole wheat flour, 1 tbsp gram flour, a pinch of salt, a pinch of asafoetida, 1/2 tsp carom seeds, 1/2 tsp turmeric powder, 1/2 tsp kashmiri red chilli powder, and 2 tsp oil, and mix well.

Slowly add water to the mixture and knead it into a semi-soft dough, similar to chapati dough, for 2-3 minutes.

Cover the dough with a moist cloth and let it rest for 5-10 minutes.

Divide the dough into 2 equal parts and roll each into a ball, dusting with dry flour.

Roll out the dough to a thickness similar to chapati and cut it into diamond shapes.

Taste the dal and adjust salt, jaggery, and tamarind as needed, then bring it to a rolling boil.

Slowly add the dhokli pieces to the boiling dal and stir gently.

Cover and let it cook on medium flame for 10 minutes.

After 10 minutes, lift the lid and check that the dhokli has expanded and the dal has thickened.

Add freshly chopped coriander leaves and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens