DAL DHOKLI (GUJARATI RECIPE)

Prep. Time

30 mins

Cooking Time

35 mins

Serves

3 to 4

Difficulty

Simple

Ingredients

For The Dal

1 cup toovar (arhar) dal
2 tbsp ghee,1 tbsp oil
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
1/4 tsp fenugreek (methi) seeds
5 curry leaves (kadi patta)
2 cloves (laung / lavang)
2 sticks cinnamon (dalchini)
1 bayleaf (tejpatta)
2 round red chillies (boriya mirch)
1/4 tsp asafoetida (hing), 5 kokum , soaked
5 tbsp jaggery (gur)
1/2 tsp turmeric powder (haldi)
1/2 tbsp lemon juice
2 green chillies slit green chillies
1/2 tsp chilli powder
1 tsp grated ginger (adrak)
2 tbsp boiled peanuts
salt to taste

Method

For The Dal

1- Clean, wash and drain the dal.

2- Combine the dal and 1½ cups of water in a pressure cooker and pressure cook for 3 whistles.

3- Allow the steam to escape before opening the lid. Remove and blend it till smooth using a hand blender and keep aside.

4- Heat the ghee and oil in a deep kadhai, add the mustard seeds, cumin seeds, fenugreek seeds, curry leaves, cloves, cinnamon, bayleaf, round red chillies and asafoetida, mix well and sauté on a medium flame for 1 minute.

5- Add the dal, 3½ cups of water, kokum, jaggery, turmeric powder, lemon juice, green chillies, chilli powder, ginger, peanuts and salt and mix well.

6- Bring to a boil and simmer for 10 minutes while stirring once in between. Keep aside.

Ingredients

For the Dhoklis

1 cup whole wheat flour (gehun ka atta)
1 1/2 tbsp besan (bengal gram flour)
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/4 tsp asafoetida (hing)
1 tbsp oil
1/4 tsp carom seeds (ajwain)
salt to taste
4 tbsp finely chopped coriander (dhania) for garnish

Method

For the Dhoklis

1- Combine all the ingredients in a bowl and knead into a firm dough using enough water.

2- Divide the dough into 5 equal portions and roll out each portion into thin chapatis [approx. 200 mm. (8”)].

3- Heat a non-stick tava (griddle) and gently cook each chapati till light brown spots appear on both the sides.

4- Cool and cut each chapati into diamond or square shapes and keep aside.