Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Gujarat · Dinner

Dal Dhokli

Traditional Recipe 2: Dal Dhokli recipe

🧺 Ingredients

• Toor dal: 100g
• Water: 400ml
• Whole wheat flour: 80g
• Chickpea flour (besan): 30g
• Oil: 15ml
• Ghee: 10ml
• Cumin seeds: 1 tsp (5g)
• Mustard seeds: ½ tsp (3g)
• Curry leaves: 8-10
• Asafoetida: pinch (1g)
• Green chillies: 2 (finely chopped)
• Tomato: 80g (chopped)
• Ginger-garlic paste: 1 tsp (10g)
• Turmeric: ½ tsp (2g)
• Red chilli powder: ½ tsp (2g)
• Salt: 5g
• Sugar: 1 tsp (5g)
• Coriander powder: ½ tsp (2g)
• Carom seeds: ½ tsp (2g)

👩‍🍳 How to make Dal Dhokli

1. Mix wheat flour, besan, carom seeds, turmeric (½ tsp), salt (2g), oil (15ml), and water to form stiff dough. Rest 5 min. Knead smooth.
2. In pressure cooker, add toor dal with 400ml water and 1 tsp oil. Cook 1 whistle (5 min).
3. Heat ghee in large kadai over medium heat (160°C). Add mustard seeds, cumin seeds; crackle 30 sec.
4. Add curry leaves, asafoetida, green chillies; fry 1 min.
5. Add ginger-garlic paste; sauté 2 min until light golden.
6. Add chopped tomato; cook 3 min until soft and mushy.
7. Add remaining turmeric, red chilli, coriander, salt (3g).
8. Pour boiled dal into kadai; bring to boil over medium-high heat (180°C).
9. Cut dhokli dough into thin strips (5cm x 2cm) using knife; drop into boiling dal.
10. Stir well; cover and simmer on low heat (120°C) for 15 min until dhokli pieces are tender and cooked.
11. Drizzle ghee on top. Serve hot. Consistency should be thick, creamy dal with soft dumplings.

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