Gujarati Dal Dhokli

Dal Dhokli is an extremely popular one-pot dish where spiced whole wheat flour dumplings are simmered in the cooked and tempered toor dal.

Recipe Source Link:https://www.mygingergarlickitchen.com/gujarati-dal-dhokli/

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RECIPE INGREDIENTS

» For Dal //

• 3/4 cup tuvar dal (split pigeon pea)
• salt to taste
• 2 tablespoon grated jaggery, or to taste
• 2 teaspoon lemon juice (you can also use dried mango powder or tamarind pulp)
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder, or to taste (you can also add chopped green chilies)
• 1/4 teaspoon garam masala powder
• 1 large tomato, chopped
• 5 cups water, or more if needed

» For Dhokli //

• 1 teaspoon cumin seeds
• salt to taste
• 1 teaspoon coriander powder
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chili powder, or to taste
• 1/4 teaspoon garam masala powder
• 4 tablespoons vegetable oil
• 2 cups whole wheat flour + 2 tablespoons for dusting
• water for kneading a soft dough

» for tempering (tadka) //

• 2 tablespoons oil/ghee
• 2 small dried red chilies
• pinch of asafoetida (hing)
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 10-12 curry leaves (meetha neem)
• handful of peanuts
• 2 tablespoons finely chopped ginger-garlic
• 1 large tomato, chopped

» For Serving //

• fresh coriander (cilantro) leaves for garnishing
• 2 tablespoons ghee for serving

RECIPE INSTRUCTIONS

» How to Cook Dal //

1. Rinse toor dal under running water until water runs clear. You can also soak it in water for 30 minutes. But if you don't have time, then skip this step.
2. Add rinsed dal to a pressure cooker along with 4 cups of water and salt.
3. Mix well and cover with the lid, and put the weight on. Pressure cook on medium heat for 5-6 whistles or until dal is softened.
4. Turn off the heat, and let the pressure release completely before opening the lid.

» How to Make Dhokli Dough //

1. In a large mixing bowl, add whole wheat flour, salt, red chili powder, turmeric powder, coriander powder, cumin seeds,garam masala powder, and oil.
2. Mix it well by rubbing the flour and oil mixture between the palms. Keep mixing until it oil is well incorporated in all of the flour.
3. Start by adding the water little by little and knead it into a soft and smooth chapati like dough.
4. Cover the dough and set it aside for 30 minutes.

» How to Shape Dhokli //

1. After resting, divide the dough into 6-7 equal portions. Roll each portion into a smooth ball and flatten it between your palm.
2. Dust the work surface with dry flour and roll out each portion into large semi-thin (about 1-2 mm) circles (flatbreads). Keep it aside, and same way prepare all other flatbreads.
3. Cut them into diamonds or square shape using a sharp knife or a pizza/pasta cutter. Set them aside

» How to make Tempering(Tadka) //

1. Heat oil/ghee in a pan.
2. Once hot, add mustard seeds, cumin seeds, and dried red chilies.
3. When the seeds start to crackle, add asafoetida, curry leaves and sauté for a few seconds.
4. Add peanuts and sauté for 1-2 minutes.
5. Next, add ginger-garlic and saute another 2 minutes.
6. After that, add chopped tomatoes and mix well.
7. Cook for 2 minutes. Tempering is ready.

» How to Make Dal Dhokli //

1. Open the lid. If your dal is not so soft, then blend it using an immersion blender. You need a really smooth and well-cooked dal which is similar to puree.
2. Immediately add prepared tadka (tempering) to it.
3. Mix well and also add 1 cup of water to it.
4. Add spices (red chili powder, coriander powder, turmeric powder, salt, and garam masala powder), and jaggery to it.
5. Mix well and add lemon juice. Let it boil for 2 minutes. The consistency should be thin. So add some more water if the dal is too thick.
6. Add 5-6 square pieces (dhokli) at a time into boiling dal and stir it. This way they would not stick to each other. Keep adding dhoklis into batches until all the dhoklis have been added.
7. Cover with the lid put the weight on. Pressure Cook for 1 whistle. Let the pressure go down before opening the lid.
8. If needed add some more water, then add only hot water to it. Stir lightly and let it boil. If it is too watery then let it boil for a few minutes.
9. Transfer dhokli to a serving bowl.
10. Sprinkle with some coriander leaves and drizzle with some ghee, onions, and lemon juice. Serve hot.

RECIPE NOTES

1. Omit the garlic to make it completely no onion garlic recipe.
2. You can also add some crushed carom seeds ( ajwain) and sesame seeds (til) to the dumpling dough.
3. This recipe uses a handful of peanuts for a nutty taste. You can skip them if you are allergic to peanuts.
4. I cook dal dhokli in oil. But to make it richer in taste you can also cook it in ghee.
5. The dumplings absorb the water, thus, toor dal thickens as it cools down. So, keep the consistency of dal a bit on the thinner side if you are planning to eat it after a couple of hours.