Rajasthani Dal Dhokli - Dumplings Cooked in Lentils

Rajasthani Dal Dhokli or Whole Wheat Flour Dumplings Cooked in Lentils is one of the most famous rajasthani one pot dishes cooked and enjoyed in cold weather.

Recipe Source Link:https://www.mygingergarlickitchen.com/exquisite-rajasthani-dal-dhokli-recipe/

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RECIPE INGREDIENTS

» For Dhokli:

• 1/2 cups wheat flour
• 1/4 cup gram flour
• 1/4 cup semolina
• 1 tablespoon kasuri methi (dried fenugreek leaves)
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• A pinch of asafetida (hing)
• 2 tablespoons oil
• 1/2 cup plain yogurt (dahi)
• Salt to taste
• Water, if needed

» For Dal:

• 1/2 cup split black gram (urad dal chilka)
• 1/2 cup split mung bean (moong dal chikla)
• 1/4 cupsplit bengal gram (chana dal)
• 4 cups + 2 cups water, or more if needed
• 1 teaspoon salt, or to taste
• 1 1/2 + 1/2 medium sized tomatoes, chopped

» For Tadka:

• 3 tablespoons Oil
• 1/2 teaspoon Mustard Seeds
• 1/4 teaspoon Cumin Seeds
• 1 Onion, Finely Chopped
• 1 teaspoon Ginger, minced
• 1 teaspoon Garlic, minced
• 1 Green Chili, Chopped
• 1 Bay leaf
• 2 inch Cinnamon stick
• 2 Cloves
• 2 small Dried Red Chilies
• 1 teaspoon Coriander Powder
• 1 teaspoon Chili Powder
• 1/2 teaspoon Garam Masala Powder
• 2 tablespoons Kasuri Methi, or less
• Salt To Taste

» For Serving:

• Onions, chopped
• Cilantro (coriander) leaves
• Roasted papad / papadum
• Lemon juice
• Ghee/butter (vegan butter for vegan version)

RECIPE INSTRUCTIONS

» For Dhokli:

1. Add all the dhokli ingredients except yogurt to a large mixing bowl.
2. Mix well, and add yogurt to make a stiff and smooth dough.
3. Add some water if needed for making dough.
4. When dough is ready, divide the dough to make marble-sized balls, and press them like a disc. Spread them on a plate separately.

» For Dal:

1. Combine Bengal gram, green gram, and black gram and rinse them well.
2. Add washed dals to the pressure cooker along with turmeric powder, 1 1/2 chopped tomatoes, 1 teaspoon salt, and 4 cups of water. Let it come to a rolling boil.
3. Add dough balls to the boiling dal one by one and let them boil. Add more water if needed.
4. Cover the pressure cooker with lid, and pressure cook dal with dough balls for 7-8 whistles.
5. Remove from heat. When the cooker has cooled off, open the lid and keep it aside.

» For Tadka / Tempering:

1. Heat oil in a pan. Once hot, add mustard and cumin seeds to it.
2. When they start to splutter, add chopped onion, and saute for about 3-4 minutes or till it turns pink.
3. Add minced ginger-garlic, and cook for 2-3 minutes. Add salt to taste and sauté for another minute.
4. Add 1/2 chopped tomato, green chilies and mix well. Cook for 2 minutes. After that, add bay leaf, cinnamon stick, dried red chilies, and clove. Mix well and cook for another minute. After that, add the chili powder, coriander powder, along with 1/2 cup of water.
5. Let the spices cook with water for a few minutes.
6. Now add the tempering to the cooked dal, and mix well.
7. Add garam masala powder, and kasuri methi and mix well.
8. Let it come to a boil, and then cook on medium heat for 2 minutes. Remove from heat.

» For Serving:

1. Transfer dal dhokli to the serving bowl.
2. Drizzle with 1 tablespoon of ghee and some lemon juice. Top with chopped onions, and cilantro leaves and serve hot.

RECIPE NOTES

1. Let the dal boil before adding the dhoklis otherwise, the dough balls might become clumpy.
2. To make dal dhokli richer, you can also use ghee/butter instead of oil.
3. Feel free to reduce the amount of chili powder if you think that?s too hot for your taste.