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Dal Dhokli

Dal Dhokli is an authentic Guajarati dish which is luscious in flavour and tastes best when served hot. A family favourite, it appeases all age groups This is a Sanjeev Kapoor exclusive recipe.

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Dal Dhokli

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Main Ingredients Split pigeon peas (tuvar dal), Turmeric powder
Cuisine Gujarati
Course Main Course Vegetarian
Prep Time 26-30 minutes
Cook time 31-40 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Veg

Ingredients list for Dal Dhokli

  • 1 1/2 cups Split pigeon peas (tuvar dal)
  • 1/4 teaspoon Turmeric powder
  • to taste Salt
  • 1 tablespoon Raw peanuts
  • 1 1/2 tablespoons Ghee
  • 1 teaspoon Mustard seeds
  • 1/4 teaspoon Fenugreek seeds (methi dana)
  • 1/4 teaspoon Asafoetida
  • 2 Dried red chillies , broken
  • 16-18 Curry leaves
  • 1 teaspoon Ginger-green chilli paste
  • 1 teaspoon Jaggery , grated
  • 1 Kokam petal , soaked in water for 15 minutes
  • 1 tsp + for drizzling Lemon juice
  • 1 small Onion , finely chopped
  • to garnish Fresh coriander leaves , chopped
  • Dhokli
  • 3/4 cup Whole wheat flour (atta)
  • 1/2 cup Gram flour (besan)
  • to taste Salt
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Red chilli powder
  • a pinch Asafoetida
  • 1/2 teaspoon Ginger-green chilli paste
  • to apply + teaspoons Oil

Method

  1. Pressure cook pigeon peas in some water with ¼ teaspoon turmeric powder, salt and peanuts till 3-4 whistles are given out. Open the lid when the pressure is completely released.
  2. To prepare dhokli, combine wheat flour and gram flour in a bowl. Add salt, ¼ teaspoon turmeric powder, chilli powder, asafoetida, ginger-garlic paste and sufficient water and knead into a semi-soft dough. Add 2 teaspoons oil and knead again.
  3. Heat ghee in a deep non-stick pan, add mustard seeds and let them splutter. Add fenugreek seeds, asafoetida, broken dried red chillies, curry leaves and cooked pigeon peas and mix well.
  4. Add 1½ cups water and cook till the mixture comes to a boil. Cover and cook for 2-3 minutes.
  5. Divide the dough into equal portions, apply some oil on each portion and roll out into large thin discs. Transfer onto the worktop and cut each disc into diamonds. These are dhoklis.
  6. Add ginger-green chilli paste, and salt to pigeon peas mixture and mix well.
  7. Add dhokli pieces to the pan and mix. Add jaggery and kokum petal, mix, cover and cook for 10-15 minutes or till dhokli pieces are done. Switch off heat, add lemon juice and mix well.
  8. Transfer into a serving bowl, top with some onion and coriander leaves, drizzle some lemon juice and serve hot.
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