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5 July, 2017

Dal Dhokli

Posted in : Indian Foods on by : Aafreen Shaikh Tags: , ,


For dal: 1/2 cup Toor dal (Pigeon peas), 1 teaspoon salt, 1/4 teaspoon turmeric (haldi), 2 tablespoons peanuts, 1/2 teaspoon Red chili powder, 1/2 cup tomato chopped, 1 teaspoon ginger paste, 1 tablespoon Jaggery, gur, 3 cups of water

For Seasoning (Tadka): 2 tablespoons oil, 1/4 teaspoon mustard seeds (rai), 1/4 teaspoon cumin seeds (jeera), 1/8 teaspoon asafetida (hing), 2 whole red chilies

For garnishing: 2 tablespoons cilantro finely chopped

For Dhokli: 1/2 cup whole wheat flour (Chapati atta), 1 tablespoon besan (gram flour), 1/4 teaspoon Turmeric (haldi), 1 tablespoon finely chopped green chili, 1/8 teaspoon asafetida (hing) ,1/8 teaspoon Carom seed (Ajwain), 1/2 teaspoon Salt, 1 tablespoon Oil, 1/4 cup water


For the dhoklis

  1. Combine all the ingredients in a bowl, whole wheat flour, besan, turmeric, green chili, asafetida, carom seeds, salt, and oil and mix it well. Add the water as needed to make firm dough, this should take about ¼ cup of water.
  2. Divide the dough into 2 equal parts and roll out each portion into about 7 inch in diameter. If needed use little whole wheat flour for dusting the rolling surface that will help in rolling.
  3. Cut each roti into about 1-1/2 inch squares and set aside.

For the dal

  1. Clean, wash and drain the dal. In pressure cooker add dal, salt, turmeric, and 3 cups of water. Cook over medium high heat.
  2. When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes.
  3. Turn off the heat and allow the steam to escape before opening the lid.
  4. Combine the cooked dal and 1 cup of hot water, whip the dal so it becomes creamy texture, you can use the hand blender to mix dal. Dal will be consistency of thick batter. Add about 3-4 cups of boiling water. Dal should be very liquidey, consistency of runny batter.
  5. Add peanuts, chili powder, tomatoes, ginger, and jiggery to dal, mix well and cook on a medium flame for 2-3 minutes, stirring occasionally.
  6. Prepare the seasoning, heat the oil in a small pan, when oil is moderately hot add the cumin seeds and mustard seeds, asafetida, and red chilies and allow them to crack.
  7. Add this tempering to the dal, mix well, add dhokli and cook on a low medium heat for about 15 minutes, stirring occasionally.
  8. Add cilantro and cook for another 2 minutes on low medium heat.

Dal will get thicker as it cools.

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