Dal dhokli is Protein packed easy to cook meal, the best part of this dish is that it’s a one pot recipe. I had seen so many videos on dal dhokli on social media. It was colourful and catchy. So I had to try.
Before we start cooking let’s see what all do we require
Wheat flour – 1 cup
Besan / gram flour – 1 cup
Green chilly – 3 – 4
Ground nuts – boiled (1/4 cup)
Chilly powder – 1 table spoon
Jeera – 1 table spoon
Dry chilly – 2
Toor dhal – 1 cup
Hing – one pinch
Curry leaves – a handful
Coriander for topping
Lime juice – 2 – 3 table spoon
Jeera powder – 1 table spoon
Daniya powder – 1 /2 table spoon
Garam masala – 1 /2 tea spoon
Red Onions – one medium diced
Carom seeds – 1/2 tea spoon
Turmeric powder – 1 table spoon
Water for cooking dhal
I know it’s a long list of ingredients, don’t worry the taste will be so good that you wouldn’t mind putting the effort. This is actually a Gujarati and Rajasthani dish, as people for both these regions make this.
Let’s see step by step process for making it:
Step 1: Rinse toor dhal in running water and add to the pressure cooker with water and salt, along with this take peanuts in a small steel bowl and place it on the dal in the same cooker. Close the lid and pressure-cook it over medium flame for 3-whistles.
Step 2: While the dhal cooks, let’s prepare the dough required to make dhokli. Take 1 cup wheat flour, 1 chickpea flour, 1/2 tea spoon carom seeds, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1/2 teaspoon coriander powder, 1-teaspoon oil and salt in a bowl. Add water as required in small quantities and knead a little stiff but smooth dough (like paratha dough). Cover with a cloth and let it rest for 10 minutes.
Step 3: Once the pressure is off the cooker, remove the bowl with groundnuts and set in aside. In the same cooker mash the dhal into a smooth purée. Add water if required.
Step 4: Heat 2-teaspoons oil in a large kadai or pan over medium flame. Add mustard seeds and allow them to splutter. Add cumin seeds, asafoetida, dry red chilli and curry leaves and allow cumin seeds to sizzle. Add 1/4 teaspoon turmeric powder and 1/2 teaspoon red chilli powder , 1/2 teaspoon garam masala powder, 1/2 teaspoon dhaniya powder and mix well. Add this mixture to purée dhal along with boiled groundnuts, a tea spoon of sugar ( which is optional as gujarthi dish is usually sweet they add, in case you prefer spicy then skip this completely ) and lime juice. Bring this mixture to boil over medium flame and then reduce flame, cook on low flame for 5-7 minutes.
Step 5: Roll your rested dough into round shape and cut them into small diamond shapes using a knife
Gently add the cut pieces ( 10 – 12 pieces at a time ) to the boiling dhal and increase flame to medium and cook for a minute or two. Add next batch of diamond shaped pieces after 1-2 minutes. Stir occasionally in between.
Repeat the process. After adding all pieces, cook them over medium flame until dhokli ( dough) does not taste raw, it takes roughly 8-10 minutes. Stir occasionally in between to ensure it doesn’t stick to the bottom, at the same time be careful to avoid breaking it.
After it’s completely cooked, taste and adjust your seasoning. Later transfer it into a serving bowl and garnish it with coriander leaves , finely chopped raw onions and lime juice.
That it yum and taste dhal dhokli is ready. You can serve this with roasted papad and pickle on the side. I had it with Mango pickle. I feel in love with this dish, as it’s such a change from the usual dal and roti’s.