Gujarati Dal Dhokli Recipe
Dal dhokli is a delicious and interesting recipe from Rajasthan and Gujarat. Have you heard of India’s very own pasta in lentil sauce? Read on to know about this hearty and flavorful whole wheat pasta simmered in comforting dal stew. You will love this dal dhokli for its wonderful taste and flavorful. So here is how you can make best dal dhokli at home.
- 1/2 Cup Whole Wheat Flour
- 1/2 teaspoon carom seeds
- 2 tablespoons yogurt curd (optional)
- 2 teaspoons Oil
- Salt to taste
- Water as needed
- 1/2 Cup Tuvar Dal Split Pigeon Peas
- 1 Tablespoon Chana Dal Optional
- 1/2 Cup Chopped Tomatoes
- 1/2 Cup Chopped Onions
- 2 Green Chilies Slit
- 2 Cups Water
- 1/2 Teaspoon Chili Powder
- 1/2 Teaspoon Turmeric Powder
- Salt To Taste
- 1 Teaspoon Jaggery
- 2 Tablespoons Oil
- 1 Teaspoon Cumin Seeds
- 10 Curry Leaves
- 3 Green Chilies Slit
- 2 Tablespoons Peanuts
To Make Dhokli
Combine wheat flour, carom seeds, curd, salt, oil in a bowl. To that add water little by little and knead into smooth tight dough. The dough should not be very smooth.
Make four balls out of the dough and shape ball into a thin rope. Pinch small balls from the rope and press slightly as seen in the photo.
Keep the dumplings in a big tray as single layer. Cover and set aside.
Preparing Dal For Dal Dhokli
Wash and add both the dals to the pressure cooker.
Also add the chopped onions, tomatoes, green chilies. Next add water, salt, turmeric powder and chili powder. Let the water come to a rolling boil.
Slowly add the prepared dumplings, one or two at a time. Carefully stir so that the dumplings don’t cling or settle to the bottom.
Close the pressure cooker and cook for 4 whistles or for 10-12 minutes in medium flame.
Let the pressure settle down. Open the cooker and check the consistency. If it too watery, simmer for few minutes. If it is too thick, add 1/2 cup water and simmer for 5-6 minutes.
Heat 2 tablespoons oil in a small pan to make tadka
Add the cumin seeds, slit green chilies, curry leaves and peanuts. Fry till peanuts turn golden, chilies are fried well and curry leaves are crispy.
Add the tempering to the simmering dal dhokli. Mix well.
Dal dhokli is a complete meal on its own that is healthy and hearty.
It is eaten with rice in Gujarat sometimes but we prefer to have it as such for lunch or dinner . You can serve with mango pickle, tomato pickle, papad and raw onions.
The amount of water depends on the quality of your lentils. You might ave to add more water for aged lentils.
Do not make dal dhokli very thick as it further thickens on cooling and becomes clumpy.
Serving: 3servings | Calories: 281kcal | Carbohydrates: 29g | Protein: 6g | Fat: 17g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 330mg | Potassium: 245mg | Fiber: 8g | Sugar: 6g | Vitamin A: 295IU | Vitamin C: 80mg | Calcium: 79mg | Iron: 2mg