Dal Dhokli

Dal Dhokli is a famous Gujarati cuisine that is tempered with lentils and served hot for food enthusiasts. It is a one pot meal consisting of spiced flour dhoklis immersed in dal. 

Preparation time: 15 – 20 minutes
Cooking time: 25 – 35 minutes

Servings: 4 

Whole wheat flour dough (atta) – 3/4th cup
Split pigeon pea (toor dal/arhar dal) – 3/4th cup
Gram flour (besan) – 2 tablespoons
Salt – to taste
3/4th tablespoon of turmeric powder
3/4th tablespoon of red chilli powder
1 tsp Fennel seeds (saunf)
2 pinches of asafoetida
1 tablespoon of oil
1 tablespoon of ghee
½ tablespoon of mustard seeds
3/4th tablespoons of cumin seeds
2 dry red chillies – broken
8-10 curry leaves
2  tablespoons of chopped coriander leaves
Ghee and lemon juice while serving - as needed

  1. Wash split pigeon pea or toor dal thoroughly. Add 1/4th tablespoon of turmeric powder and a pinch of salt to the washed dal and place it in the pressure cooker. Place the cooker on medium flame and cook for about 5 minutes.
  2. Bring down the cooker, remove the dal and whisk until it is smooth.
  3. Place the whisked smooth dal in a deep pan and bring to heat.
  4. In a fresh bowl, add whole wheat flour, gram flour, salt, 1/4th tablespoon of turmeric powder, ½ tablespoon of red chilli powder, a pinch of asafoetida and oil. Pour sufficient water to bring the mixture to stiff dough.
  5. Roll the stiff dough into the shape of the ball. Apply oil and roll again to make it further thin. To try to achieve an oval shape. After the oval shape is achieved, cut the thin layer into fine strips.
  6. Add remaining turmeric powder, salt, fennel seeds and red chilli powder to the dal that is simmering in the deep pan. Stir well and allow it to heat for about 5 minutes in medium flame.
  7.  Add the dough strips into the dal mixture in the deep pan. Use medium flame to cook. Remember not to stir the dal after addition of the strips. This would cause the strips to break and spoil the dal.
  8. In a separate pan, heat ghee along with cumin seeds, broken dry red chillies, remaining asafoetida and curry leaves. Simmer it for 5-8 minutes. Add this mixture to the dal.
  9. Let the deep pan containing dal and dough strips simmer for five minutes.
  10. Finally add ghee, lemon juice and garnish with coriander leaves before serving.
  • Do not over heat dal.
  • Maintain the right stiffness of the dough.
  • Stir carefully after adding dough strips into the dal.  

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