Dal Dhokli

Dal Dhokli is traditional Gujarati delicacy can be served all by itself. Great taste when prepared with left over Gujarati dal. Traditionally tuver dal is used but combination of tuver and chana dal also tastes good. Dhokli are prepared using spiced wheat flour dough which are rolled and cut into diamond shape and simmered in dal. It is sweet and spicy in taste, adding peanuts give that extra crunch. It is one dish meal but you can also serve with rice.

Ingredients:

For Dal:

• ¾ cup tuver dal (split pigeon pea)
• 3 cups water
• 1 tablespoon coriander-cumin powder
• 1 teaspoon red chili powder
• ½ teaspoon turmeric powder
• 2 green chilies slit
• 1 tablespoon lemon juice
• 1 tablespoon jaggery
• Few peanuts
• Salt to taste

For tempering:

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• ½ teaspoon methi seeds
• 2-3 whole dried red chilies
• Few curry leaves
• Pinch of asafoetida

For Dhokli:

• 1 cup whole wheat flour
• 1 tablespoon besan (chickpea flour)
• 1 teaspoon red chili powder
• ¼ teaspoon turmeric powder
• 1 teaspoon oil
• Salt to taste
• Water to knead dough

Instructions:

• Combine all the ingredients into wheat flour and knead dough using water into semi-soft dough. Cover and set aside.
• Wash and pressure cook dal using 1 cup of water.
• Take out dal into heavy bottom deep vessel. Add salt, red chili powder, coriander-cumin powder and turmeric powder, whisk dal until smooth in texture.
• Add remaining 2 cups of water, lemon juice, jaggery, peanuts and slit green chilies. Mix well and cook on medium heat.
• Knead the dough well using little oil. Divide dough into equal portion. Roll out each portion into chapati using dry flour and cut into diamond shape.
• Add Dhokli into dal. Make sure when adding Dhokli dal should be boiling on medium heat.
• Adjust the seasoning.
• Add more water if needed. Dal tends to become thick when dhokli’s are added.
• Heat the oil in small pan. Add whole dried red chilies, mustard seeds, allow it to crackle, add cumin seeds, methi seeds, few curry leaves and asafoetida. Quickly pour mixture over Dal Dhokli.
• Garnish with chopped cilantro leaves. Serve hot.