How to make Dal Dhokli - SK Khazana Recipe -

The popular Gujarati one-dish meal – dal dhokli made with a slight twist

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल), Oil (ऑइल)

Cuisine : Gujarati, Fusion

Course : Dals and Kadhis

advertisement

For more recipes related to Dal Dhokli - SK Khazana Recipe checkout Keoti Dal, Dal Dhokli, Mysuru Rasam, Panchvarna Rasam . You can also find more Dals and Kadhis recipes like Sultani Dal Sambhar-SK Khazana Varan Phal - SK Khazana Jain Moong Ni Kadhi

Dal Dhokli - SK Khazana Recipe

Dal Dhokli - SK Khazana Recipe Recipe Card

Print

It is a fact that Dals and Kadhis are comfort foods and they are a good source of calcium, phosphorus, vitamins B and iron. Dals, especially are a major source of dietary fibre and proteins. Kadhis are a blend of yogurt and herbs which assist in efficient digestion. Every region has its locally grown herbs and spices as the key ingredients, thus a variety of kadhis are relished across the length and breadth of Indian subcontinent.

Prep Time : 21-25 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dal Dhokli - SK Khazana Recipe Recipe

  • Split pigeon pea (toor dal/arhar dal) boiled 2 cups

  • Oil 2 teaspoons

  • Asafoetida 1/4 teaspoon

  • Mustard seeds 1 teaspoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Curry leaves 1 sprigs

  • Raw peanuts 1/4 cup

  • Tomatoes chopped 2 medium

  • Ginger grated 1 teaspoon

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Clove powder 1/2 teaspoon

  • Cinnamon powder 3/4 teaspoon

  • Jaggery (gur) 2 teaspoons

  • Tamarind water 1/4 cup

  • Fresh coriander sprigs for garnish

  • Cherry tomatoes for garnish

  • Dough

  • Whole wheat flour (atta) 1 cup + for dusting

  • Gram flour (besan) 1/4 cup

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Carom seeds (ajwain) 1/4 teaspoon

  • Oil 2 tablespoons

  • Stuffing

  • Scraped coconut fresh 1/2 cup

  • Salt to taste

  • Sugar 1/2 teaspoon

  • Lemon juice 2 teaspoons

  • Red chilli powder 1/4 teaspoon

Method

Step 1

Take boiled split pigeon pea in a bowl and blend with a hand blender till smooth.

Step 2

Heat oil in a deep non-stick pan, add asafoetida, mustard seeds, fenugreek seeds, curry leaves and raw peanuts, mix and sauté for 1-2 minutes.

Step 3

Add tomatoes and mix well. Cover and cook till they turn soft and pulpy.

Step 4

Add ginger, mix and saute for 30 seconds. Add salt, turmeric powder, red chilli powder, clove powder, cinnamon powder and the blended pigeon peas and mix well.

Step 5

Add ½ cup water, mix well. Add jaggery, mix and cook till the jaggery dissolves.

Step 6

Add tamarind water, mix, cover and cook for a 4-5 minutes.

Step 7

Take whole wheat flour in a large bowl, add gram flour, salt, turmeric powder, red chilli powder, carom seeds, oil and sufficient water, mix well and knead to a semi-stiff dough.

Step 8

To make the stuffing, take coconut in a bowl, salt, sugar, lemon juice and red chilli powder and mix well.

Step 9

Divide the dough into 2 portions. Roll out one portion into a large disc. Trim the edges to straighten them and cut into 1 inch diamonds with a pastry cutter. . Transfer them on a plate.

Step 10

Divide the remaining dough into small portions and shape them into balls. Dust with a little flour and roll out each ball into a small disc. Place a little stuffing mixture in the centre, apply a little water on the edges, bring the two sides together and press to seal. Further gather the edges and shape into a potli.

Step 11

Slide the diamond shaped pieces and the potlis into the dal. Cover and cook for 6-8 minutes or till completely cooked.

Step 12

Transfer into a serving bowl, garnish with coriander sprig and cherry tomatoes. Serve hot.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.