Dal Dhokli is a traditional Gujarati dish, a one-pot meal where spiced wheat flour dumplings are simmered in a lentil (dal) stew. It’s a delicious and comforting dish, often enjoyed as a hearty lunch.
Dal Dhokli – A Comforting Gujarati Delicacy
Dal Dhokli is a delightful and wholesome dish from the Indian state of Gujarat, known for its flavorful and comforting qualities. It is essentially a one-pot meal that combines spiced wheat flour dumplings (dhokli) with a rich and tangy lentil stew (dal). This dish is cherished for its hearty flavors, making it a popular choice for lunch or dinner, especially during cold or rainy days.
Ingredients
For the Dal:
- 1 cup Toor Dal (Split Pigeon Peas)
- 2 tablespoons (optional) Peanuts
- 1 tablespoon Jaggery (or sugar)
- 1 teaspoon Tamarind Paste
- 1/2 teaspoon Turmeric Powder
- a pinch Asafoetida (Hing)
- to taste Salt
- 4 cups Water
For the Dhokli:
- 1 cup Whole Wheat Flour
- 1/4 cup Chickpea Flour (Besan)
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Red Chili Powder
- 1/2 teaspoon Carom Seeds (Ajwain)
- 1/2 teaspoon Salt
- 2 tablespoon Oil
- Water as needed to make dough
For the Tadka (Tempering):
- 2 tablespoons Ghee or Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 1/4 teaspoon Fenugreek Seeds (Methi)
- 4 Cloves
- 1 inch Cinnamon Stick
- 2 Dried Red Chilies
- 8-10 Curry Leaves
- 2 Green Chilies slit
- 1 teaspoon Grated Ginger
- a pinch Asafoetida (Hing)
For Garnishing:
- Fresh Coriander Leaves chopped
- 1 tablespoon (optional) Desiccated Coconut
Instructions
Prepare the Dal:
- Rinse the toor dal thoroughly and soak for 30 minutes. Drain.
- In a pressure cooker, combine the dal, peanuts, turmeric powder, asafoetida, and 4 cups of water. Cook for 3-4 whistles or until the dal is soft and mushy.
- Once the pressure is released, open the cooker, add jaggery, tamarind paste, and salt to the dal. Stir and mash the dal to a smooth consistency. Set aside.
Make the Dhokli Dough:
- In a mixing bowl, combine whole wheat flour, chickpea flour, turmeric powder, red chili powder, carom seeds, salt, and oil.
- Gradually add water and knead to form a stiff but pliable dough.
- Divide the dough into small portions. Roll each portion into thin chapatis (about 6-8 inches in diameter), then cut them into diamond or square shapes. Set aside.
Prepare the Tadka (Tempering):
- In a large pot, heat the ghee or oil. Add mustard seeds, cumin seeds, fenugreek seeds, cloves, cinnamon stick, dried red chilies, and curry leaves. Let them sputter.
- Add slit green chilies, grated ginger, and asafoetida. Sauté for a minute.
Combine Dal and Tadka:
- Pour the dal into the pot with the tempering. Add water to adjust the consistency if needed and bring it to a boil.
Cook the Dhokli:
- Gently drop the cut dhokli pieces into the boiling dal. Stir gently to ensure they don’t stick together.
- Simmer on medium heat for about 15-20 minutes, or until the dhokli pieces are cooked and the dal has thickened.
Garnish and Serve:
- Garnish the dal dhokli with chopped coriander leaves and desiccated coconut, if using.
- Serve hot as it is or with a side of rice.
Tips and Information
Conclusion:
Dal Dhokli is a heartwarming and nourishing dish that embodies the rich culinary tradition of Gujarat, India. Its combination of spiced wheat flour dumplings and flavorful lentil stew creates a comforting and satisfying meal that is cherished by people of all ages. Whether enjoyed as a one-pot meal or with rice or bread, Dal Dhokli continues to be a beloved and wholesome part of Indian cuisine.Tips and Overview
- Consistency of Dal: The dal for dal dhokli should be on the thinner side initially as the dhokli will absorb a lot of moisture.
- Dough Thickness: Roll the dhokli dough neither too thin nor too thick so that it cooks evenly without becoming doughy or too hard.