Dal Dhokli
Being born and raised in a gujarati family, Dhal Dhokli was introduced to me when I was young. To be honest this dish is one of my go to meals when I am craving comfort food. I enjoy gujarati Dal way too much and when it is cooked with the Dhokli, it is just the most amazing combination. Don't freak out looking at the ingredient list, as you throw most of the ingredients in one pot together and bring it to a boil. It is a perfect meal to have on cold days. Top the Dal Dhokli with some pickles and you will be in food coma. I wont waste much of your time convincing you how good this dish tastes, you can try it out and tell me the same.
Ingredients
Dal
- 1/2 cup Toor Dal (split pigeon peas)
- 4 cups water
- 1/4 tsp turmeric powder
- 1 tsp red chili powder (modify per taste)
- 1/4 cup diced tomatoes
- 1 green chili slit in 1/2
- salt as needed
- 1/4 cup jaggery (modify as per taste)
- 1 tablespoon lime juice
- 1 tablespoon chopped cilantro
- 1 tablespoon unsalted whole peanuts
- 3 kokam (mangosteen) - optional
Dhokli Dough
- 1/2 cup whole wheat flour
- salt as needed
- 1/4 tsp hing powder (asafoitida)
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/3 cup warm water or as needed
- 1 tsp oil
Tempering (Tadka)
- 1 tablespoon olive oil
- 1/4 inch cinnamon stick
- 4-5 whole cloves
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/4 tsp hing powder (asafoitida)
- 6-7 curry leaves
Instructions
- Wash and cook dal by adding 1 cup water on high pressure for 30 minutes and let it self release
- Prepare the dough by mixing all the ingredients except oil, knead the dough for 5 minutes using oil. Add more water as needed, should be a soft dough
- Cover the dough with a damp cloth and leave it on side
- Once the dal is cooked and pressure is released add 3 cups of water and blend the dal using immersion blender
- On a medium heat, cook the dal in a deep pot
- Add salt, red chili powder and turmeric powder
- Add slit green chilies, kokam, tomatoes, jaggery and peanuts
- Boil the dal till the jaggery melts
- Prepare the Tadka by heating oil, add cinnamon stick, cloves, cumin seeds, mustard seeds, hing powder and curry leaves
- Once everything sizzles, add the temper mixture to the Dal
- Use the dough and divide into 4 to 5 small balls
- Roll out the dough into a flat disc and cut them into pieces
- Place the pieces into the Dal till its simmering
- Cook for 10 minutes and then squeeze fresh lime juice into the dal and mix it together
- Garnish with fresh cilantro and serve immediately
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