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Dal dhokli (દાળ ઢોકળી, दाल ढोकली)


Dal dhokli (દાળ ઢોકળી, दाल ढोकली) is a sunday morning delight in most traditional gujarati households! a perfect combination of spiced whole wheat flour dhoklis simmered in gujarati dal, this can be classified as a sumptuous one-dish meal, but you could also serve it with rice to make it all the more tasty and wholesome. Just remember to simmer the dhokli in dal just before serving, or else it will turn soggy. It is a one pot meal and is a gujarati pasta.

Regional Dish: Gujarat, Maharashtra, Rajasthan

Cuisine Style: Gujarat | Preparation Time 60 minutes | Take it as such or as a side| Type Curry| Shelf Life : 1 day| Quantity :  4 cup

Appx. Nutritional values : Calories (350 Kcal), Carbohydrates (25g ), Protein (8.6 g), Fat (2.5 g).

For The Dhoklis

·         1 cup whole wheat flour (gehun ka atta)
·         1/2 tsp. turmeric powder (haldi)
·         1/2 tsp. chilli powder
·         1/4 tsp.  asafostida( hing)
·         1 tbsp. oil
·         1/4 tsp. carom seeds (ajwain)
·         Salt to taste

For The Dal

·         1 cup toovar (arhar) dal
·         2 tbsp. ghee
1 tbsp. oil
·         1/4 tsp. mustard seeds ( rai / sarson)
·         1/4 tsp. cumin seeds (jeera)
·         1/4 tsp. fenugreek (methi) seeds
·         5 curry leaves (kadi patta)
·         2 cloves (laung)
·         2 mm (1″) piece cinnamon (dalchini)
·         1 bayleaf ( tejpatta)
·         2  red chillies
·         1/4 tsp. asafetida (hing)
·         5 kokum , soaked
·         5 tbsp. jiggery (gur)
·         1/2 tsp. turmeric powder (haldi)
·         1/2 tbsp. lemon juice
·         2 green chillies slit green chillies
·         1/2 tsp. chilli powder
·         1 tsp. grated ginger (adrak)
·         2 tbsp. boiled peanuts
·         Salt to taste
·         For The Garnish
·         4 tbsp. finely chopped fresh coriander (dhania)

Method :

For the dhoklis

  1.  Combine all the ingredients in a bowl and knead into a firm dough using enough water.
  2. Divide the dough into 5 equal portions and roll out each portion into thin chapatis [approx. 200 mm. (8”)].
  3. Heat a non-stick tava (griddle) and gently cook each chapati till light brown spots appear on both the sides.
  4. Cool and cut each chapati into diamond or square shapes and keep aside.

For the dal

  1.  Clean, wash and drain the dal.
  2. Combine the dal and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles.
  3. Allow the steam to escape before opening the lid. Remove and blend it till smooth using a hand blender and keep aside.
  4. Heat the ghee and oil in a deep kadhai, add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bayleaf, round red chillies and asafoetida, mix well and sauté on a medium flame for 1 minute.
  5. Add the dal, 3½ cups of water, kokum, jaggery, turmeric powder, lemon juice, green chillies, chilli powder, ginger, peanuts and salt and mix well.
  6. Bring to a boil and simmer for 10 minutes while stirring once in between. Keep aside.
  7. Just before serving, boil the dal, slowly add the dhokli pieces one by one, and mix gently.
  8. Simmer for 5 to 7 minutes, while stirring occasionally.
  9. Serve hot garnished with coriander.
  10. Notes:  Add the dhoklis one by one into the dal, otherwise they could coagulate to form one big lump.
  11. Add more water if the dal thickens while simmering.

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