How to make Dal Dhokli -
Tuvar dal cooked with spicy dough strips and tempered.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Split piegeon pea, Whole wheat flour
Cuisine : Gujarati
Course : Dals and Kadhis
For more recipes related to Dal Dhokli checkout Daily Dal. You can also find more Dals and Kadhis recipes like Tomato saar Moog dal Holi species Kerala Mango Curry - SK Khazana
Dal Dhokli Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 26-30 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Dal Dhokli Recipe
Split piegeon pea soaked 1 cup
Whole wheat flour 3/4 cup
Gram flour (besan) 1/4 cup
Salt to taste
Peanuts 1 1/2 teaspoons
Turmeric powder 3/4 teaspoon
Red chilli powder 3/4 teaspoon
Asafoetida 2 pinches
Oil 2 tablespoons
Desi ghee 3 tablespo
Dried red chillies 2
Fenugreek seeds (methi dana) 1/4 teaspoon
Mustard seeds 3/4 teaspoon
Curry leaves 10
Jaggery (gur), grated 1 teaspoon
Green chilli paste 1 1/2 teaspoon
Onion , finely chopped 1 small
Fresh coriander leaves, chopped 2 tablespoons
Lemon 1
Method
Step 1
Drain dal and pressure cook it with 2 cups water, salt and ½ tsp turmeric powder till 3-4 whistles are given out.
Step 2
Open the lid of the cooker when pressure reduces completely and mash the dal with a hand blender.
Step 3
Add peanuts and simmer. Add salt, remaining turmeric powder, ½ tsp red chilli powder and 1 pinch of asafoetida to atta and mix well.
Step 4
Add oil and enough water and knead into a stiff dough. Divide into equal portions and shape into balls.
Step 5
Heat 3 tbsps ghee in a deep non stick pan. Chop red chillies into small pieces and remove seeds.
Step 6
Add remaining asafoetida, fenugreek seeds, mustard seeds, curry leaves and red chillies to ghee and sauté till fragrant.
Step 7
Add cooked dal and mix. Add 2 cups water and mix and let it simmer.
Step 8
Add jaggery, remaining red chilli powder, green chilli paste and mix.
Step 9
Roll out the dough balls as thinly as possible and cut into diamonds.
Step 10
Add these to the dal and simmer till the dhoklis get cooked.
Step 11
Pour into individual bowls, drizzle some desi ghee, a little onion and little coriander leaves on top of each, squeeze lemon and serve hot.
Step 13
Nutrition Info
Calories : 1375 Kcal
Carbohydrates : 189.8 gm
Protein : 56.3 gm
Fat : 43.4 gm
Other : 189.9gm
Most Visited Recipes
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.
