Dal Dhokli
14-10-2024
www.kitchenfoodrecipes.com
Ingredients:
For the Dal
1 cup toor dal (pigeon peas)
1 tablespoon oil or ghee
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 dry red chili
1 bay leaf
1 small cinnamon stick
½ teaspoon asafoetida (hing)
1 green chili, finely chopped
1 teaspoon ginger, grated
1 tomato, finely chopped
½ teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
2 tablespoons tamarind pulp
1 tablespoon jaggery (or sugar)
Salt to taste
Water, as required
Fresh coriander leaves for garnish
For the Dhokli
1 ½ cups whole wheat flour
1 tablespoon gram flour (besan)
1 teaspoon turmeric powder
1 teaspoon red chili powder
½ teaspoon carom seeds (ajwain)
1 tablespoon oil
Salt to taste
Water, for kneading the dough
Instructions:
1. Prepare the Dal
Wash the toor dal thoroughly and pressure cook it with 2 cups of water and a pinch of turmeric until soft (about 3-4 whistles). Once done, mash the dal and set it aside.
In a large pan, heat oil or ghee over medium heat. Add mustard seeds, cumin seeds, dry red chili, bay leaf, and cinnamon stick. Allow the spices to crackle.
Add asafoetida, green chili, and grated ginger. Sauté for a minute until aromatic.
Add the chopped tomatoes and cook until soft and mushy.
Stir in turmeric powder, red chili powder, coriander powder, and garam masala. Cook the spices for 2-3 minutes.
Add the mashed dal to the pan along with 3-4 cups of water (depending on your desired consistency). Stir well.
Add tamarind pulp, jaggery, and salt. Let the dal simmer on low heat for 10-15 minutes, allowing the flavors to blend.
2. Prepare the Dhokli (Wheat Dumplings)
In a mixing bowl, combine the whole wheat flour, gram flour, turmeric powder, red chili powder, carom seeds, oil, and salt.
Gradually add water and knead into a soft, smooth dough. Let the dough rest for 10 minutes.
Divide the dough into small portions and roll each portion into a thin disc (about 6-7 inches in diameter). Cut the disc into diamond or square-shaped pieces (about 1 inch in size).
3. Cook the Dal Dhokli
Once the dal has simmered, slowly drop the dhokli pieces into the dal while stirring gently to avoid clumping.
Cook the dal and dhokli on medium heat for about 10-15 minutes, stirring occasionally to prevent sticking. The dhoklis should become soft and cooked through.
Adjust the seasoning and consistency of the dal as needed by adding more water if it becomes too thick.
4. Final Touch and Serve
Once done, turn off the heat and garnish with fresh coriander leaves.
Serve the hot Dal Dhokli in bowls with a drizzle of ghee on top and a side of lemon wedges or roasted papad.
Tips:
You can add a pinch of garam masala at the end for extra flavor.
The consistency of the dal can be adjusted to your liking. Some prefer a thicker dal, while others enjoy a soupier version.
This Dal Dhokli is a wholesome, hearty meal that combines the richness of dal with the comfort of homemade dhoklis. Enjoy it as a satisfying lunch or dinner!
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