Dal Dhokli is a very popular Gujarati dish in which spiced uncooked pieces of whole wheat dough are simmered in the dal or cooked separately and added to dal and then simmered. It is very delicious and makes a filling meal by itself. I normally do not have rice with it but if you prefer you can have it with rice and ghee. In our home we call this “Indian style homemade pasta in dal”. Today we will learn how to make Dal dhokli following this easy recipe with step wise pictures.
In a bowl, mix together, whole wheat flour, gram flour, turmeric powder, salt, red chilli powder, carom seeds and oil.
Add warm water, little at a time and make a soft pliable dough just as you make for chapati. Knead it well and keep it covered for 15 minutes.
Pressure cook dal with turmeric powder for 3 whistles. Once the pressure subsides, open the cooker and mash it well. Keep it aside. If you are new to cooking dal, check how to cook dal?
After 15 minutes, divide the dough into 2 equal parts. Make smooth balls and flatten it.
Take a ball, dust wheat flour and roll it out into a big chapati approximately 7 – 7 1/2 inches in diameter.
Cut it into squares (using knife or pizza cutter), sprinkle a little flour and remove it. Dusting a little flour makes it easier to remove the pieces. Repeat the same for the other dough ball.
In a pot, bring plenty of water to boil. When water starts boiling, reduce the heat and add the dhoklis.
Cook on medium heat, stirring at regular intervals. It will take about 10 -15 minutes for the dhoklis to get cooked (stirring is important to prevent the dhoklis from sticking to each other).
While the dhoklis are cooking, we will prepare the dal (do not forget to stir the dhoklis at regular intervals).
Heat ghee + oil in a pan, add mustard seeds, cumin seeds, red chillies, hing and curry leaves.
When mustard seeds splutters, add the chopped tomatoes and all the spice powder mentioned under “spice powder” and salt needed.
Cook until tomato becomes mushy and leaves oil.
Add the cooked dal, 1 1/2 cups of water and mix well.
When it starts boiling, add the cooked dhoklis. Simmer and cook stirring for 5-6 minutes.
Once you add the dhoklis, it will start to thicken. You may adjust the consistency of the dal dhokli as per your preferences by adding more or less water.
Once you get the desired consistency, remove from heat. Squeeze few drops of lemon juice, mix well and garnish with finely chopped coriander leaves.
If you prefer, you can also garnish with finely chopped onions and boiled peanuts. Enjoy piping hot dal dhokli with papads or with rice and ghee. You can also add a small bit of jaggery when simmering the dal, if preferred.
If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles or Instagram today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. Thank you!