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Dal Dhokli
- Total Time: 1 hour 25 minutes
- Yield: 4 1x
Description
Dal Dhokli is a comforting one-pot dish featuring homemade wheat dough ribbons gently cooked in a spiced, flavorful dal. This wholesome and hearty meal, perfect for lunch or dinner, is a delightful mix of flavors and textures that feels like a warm hug in a bowl. Truly wholesome and delicious!
Ingredients
Scale
For Dal
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1 cup (200 grams) toor dal (split pigeon peas)
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3 cups water
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Salt to taste
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¼ teaspoon turmeric powder
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2 tablespoons peanuts
For Tempering
- 2 tablespoons oil
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½ teaspoon cumin seeds
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½ teaspoon mustard seeds
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3-4 nos. cloves
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½ inch cinnamon
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1 no. red chilli
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½ teaspoon fenugreek seeds
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½ teaspoon asafoetida
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8-10 nos. curry leaves
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1 tomato, chopped
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1 tablespoon ginger chilli paste
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Salt to taste
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½ teaspoon turmeric powder
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½ teaspoon red chilli powder
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2 tablespoons jaggery
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2 tablespoons tamarind pulp
For Dhokli (The “pasta”)
- 1 cup (120 grams) whole wheat flour
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1 tablespoon gram flour (besan)
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A pinch salt
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½ teaspoon carom seeds (ajwain) crushed
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1 tbsp dry fenugreek leaves
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½ teaspoon red chilli powder
Instructions
For the Dal
Rinse and Soak the Dal:
- Rinse 1 cup (200 grams) of toor dal thoroughly under running water until the water runs clear.
- Soak the dal in fresh water for 30 minutes to an hour.
Cook the Dal:
- Drain the soaked dal and add it to a pressure cooker along with 3 cups of water, salt to taste, and ¼ teaspoon turmeric powder.
- Place a small steel bowl or lunch box over the dal in the cooker and add 2 tablespoons of peanuts for additional texture and flavor.
- Pressure cook the dal on medium-high heat for 2-3 whistles or until the dal becomes soft and mushy. Let the pressure release naturally.
- Once the pressure releases, open the lid, remove the peanuts, and set them aside. Whisk the dal until smooth and set it aside.
Prepare the Tempering:
- Heat 2 tablespoons of oil in a large pan or kadhai over medium heat.
- Add ½ teaspoon cumin seeds and ½ teaspoon mustard seeds. Allow them to splutter.
- Add 3-4 cloves, ½ inch cinnamon stick, 1 dried red chili, and ½ teaspoon fenugreek seeds. Sauté until aromatic.
- Stir in ½ teaspoon asafoetida and 8-10 curry leaves. Sauté briefly.
Cook the Masala:
- Add 1 chopped tomato and sauté until soft and mushy.
- Stir in 1 tablespoon ginger-chili paste and cook for 1-2 minutes until the mixture becomes fragrant.
- Add ½ teaspoon turmeric powder, ½ teaspoon red chili powder, and salt to taste. Mix well.
Combine and Simmer:
- Pour the cooked and whisked dal into the pan with the tempering. Stir to combine.
- Add the boiled peanuts, 2 tablespoons jaggery, and 2 tablespoons tamarind pulp to balance the flavors with a sweet and tangy touch.
- Adjust the consistency of the dal by adding water as needed. Bring it to a boil and simmer on low heat for 8-10 minutes.
For the Dhokli (The “Pasta”)
Prepare the Dough:
- In a mixing bowl, combine 1 cup (120 grams) of whole wheat flour, 1 tablespoon gram flour (besan), a pinch of salt, ½ teaspoon crushed carom seeds (ajwain), 1 tablespoon dry fenugreek leaves, ½ teaspoon red chili powder, ½ teaspoon turmeric powder, and 1 tablespoon oil.
- Mix the ingredients well and gradually add water to knead a soft, pliable dough. Cover the dough and let it rest for 10-15 minutes.
Roll and Shape the Dhokli:
- Divide the dough into two equal portions. Roll each portion into a thin circle (approximately 2-3 mm thick) on a floured surface.
- Cut the rolled-out dough into diamond or square shapes using a knife or pizza cutter. Keep the pieces slightly apart to prevent sticking.
Cook the Dhokli in the Dal:
- Gently drop the dhokli pieces one by one into the simmering dal, ensuring they do not clump together. Stir occasionally to prevent sticking.
- Let the dhokli cook in the dal for 8-10 minutes, or until they become soft and fully cooked.
Serving:
- Once the dhokli is fully cooked, garnish the dal with freshly chopped coriander leaves or kasuri methi.
- Serve the Dal Dhokli hot, garnished with chopped onions, tomatoes, and a splash of lemon juice.
- Enjoy this wholesome and comforting one-pot Gujarati delight!
Notes
- Always rinse the toor dal thoroughly to remove excess starch, which helps in achieving a smooth consistency.
- Soaking the dal for 30 minutes ensures faster and even cooking, saving time and enhancing texture.
- Adding peanuts to the dal provides a delightful crunch and added flavor. Ensure they are cooked well before mixing back into the dal.
- Use fresh curry leaves for a more aromatic tempering.
- Be careful while sautéing spices like fenugreek seeds and cloves to prevent them from burning, as they can turn bitter.
- Adjust the amount of jaggery and tamarind pulp to your taste preference. Gujarati Dal Dhokli leans toward a sweet and tangy flavor.
- If you prefer a spicier dal, increase the quantity of red chili powder or ginger-chili paste.
For Dhokli Dough:
- Knead the dough until soft and pliable for smooth, tender dhokli. Avoid a stiff dough, as it can make the dhokli chewy.
- Resting the dough for 10-15 minutes helps relax the gluten, making it easier to roll out evenly.
- Roll the dough evenly to a thin sheet (about 2-3 mm) to ensure the dhokli cooks quickly and evenly.
- Dust the dough lightly with flour while rolling to prevent sticking.
- Drop the dhokli pieces into simmering dal one by one to avoid clumping. Stir gently after adding to prevent sticking.
- Avoid overcooking the dhokli, as they can disintegrate in the dal.
- Adjust the dal consistency based on your preference. It should be slightly thick but not too watery, as the dhokli will absorb some liquid while cooking.
- Add extra water gradually during simmering if the dal thickens too much.
- A garnish of chopped onions, tomatoes, and a splash of lemon juice adds freshness and enhances the tanginess of the dish.
- For a richer flavor, drizzle some ghee on top before serving.
- You can prepare the dal and dough in advance. Just roll and cut the dhokli fresh before adding to the dal.
- Leftover Dal Dhokli can be reheated by adding a little water to adjust the consistency.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding water as needed.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Main Course
- Cuisine: Gujarati
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