How to make Dal Dhokli -
Popular Gujarati dish made with tuvar dal strips in spiced gravy.
This recipe is from FoodFood TV channel & has featured on Maa ki Dal.
Main Ingredients : Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल),
Cuisine : Gujarati
Course : Dals and Kadhis
For more recipes related to Dal Dhokli checkout Keoti Dal, Mysuru Rasam, Panchvarna Rasam, Udupi Sambhar . You can also find more Dals and Kadhis recipes like Panchmeli Daliche Varan Punjabi Pakorewali Kadhi Moog dal Spinach Dumplings in Green Dal
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 : 21-25 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Dal Dhokli Recipe
Split pigeon pea (toor dal/arhar dal) soaked 1 cup
Whole wheat flour (atta) 2 cups
Gram flour (besan) 1/2 cup
Salt to taste
Turmeric powder 1/2 teaspoon
Asafoetida 2 pinches
Red chilli powder 1 1/2 tablespoons
Ginger-green chilli paste 2 tablespoons
Coriander leaves 2 tablespoons
Oil 2 tablespoons
Ghee 2 tablespoons
Mustard seeds 1 teaspoon
Fenugreek seeds (methi dana) 1/2 teaspoon
Curry leaves 8-10
Dried red chillies broken 2
Peanuts 2 tablespoons
Jaggery (gur) grated 1 teaspoon
Onion finely chopped 3 tablespoons
Lemon 1/2
Method
Step 1
Boil dal with 2 cups water, salt and ¼ teaspoon turmeric powder. Remove from heat and set aside.
Step 2
Combine wheat flour, gram flour, salt, remaining turmeric powder, a pinch asafoetida, 1 teaspoon red chilli powder, 1 teaspoon ginger-green chilli paste, 1 tsp chopped coriander and 2 tablespoons oil in a bowl.
Step 3
Mix well and knead into a stiff dough using sufficient water.
Step 4
Heat 2 tablespoons ghee in a non-stick pan.
Step 5
Add mustard seeds, fenugreek seeds, curry leaves, dried red chillies, remaining asafoetida and sauté till the seeds splutter.
Step 6
Add cooked dal, stir to mix, cover and cook till it boils.
Step 7
Divide dough into equal portions. Grease worktop with little oil and roll out portions into thin large rotis.
Step 8
Apply little oil on top and set aside. Similarly make other rotis.
Step 9
Add peanuts, remaining red chilli powder, remaining ginger-green chilli paste to the dal and cook.
Step 10
Cut diamonds from rotis, add to the dal and keep stirring once a while.
Step 11
Add jaggery, stir to mix, cover and cook for 5 minutes. Transfer into a serving dish.
Step 12
Drizzle 1¼ teaspoons ghee on top, garnish with chopped onion, remaining chopped coriander and squeeze lemon juice on it. Serve hot.
Nutrition Info
Calories : 1280 Kcal
Carbohydrates : 170.6 gm
Protein : 43.2 gm
Fat : 45.5 gm
Other : Dietary Fiber- 45.5gm
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