Friday, 22 February 2013

Daal Dhokli

 Daal Dhokli is a delicious Gujurati dish . I like to try something different always. This time when I was searching for a different daal recipe , I found this  from internet & tried. I never had this recipe before trying I was thinking how will it turn out ? will my husband like this ?? so many questions were there.. But I tried this & it turned out really good . My husband just loved it & told me to make again. The aroma of dhokli & desi ghee tempering...OMG u ll feel like having them right away.Smiley

1 cup whole wheat flour/ normal chapathi dough
2 tbsp oil
Salt to taste
½ tsp chilli powder
½ tsp turmeric powder
Water to knead the dough

1 cup toor daal (split yellow pigeon peas)
2 medium size tomatoes
A handful peanuts (I like to put roasted one)
green peas- 1/2 cup
1 green chilli, chopped
1 tsp grated ginger
1 tsp turmeric powder
1 tsp chilli powder
1 tbsp cumin coriander seed powder
 lemon juice- 2tblsp ( traditionally kokum is used for daal but i didn’t have in my kitchen)
2-3 tbsp jaggery  (u can add or reduce as per your taste)
¼ tsp asafoetida
Salt as per taste

For tempering
½  tsp mustard seeds
½ tsp cumin seeds
½ tsp ajwain/ carom seeds(Optional)
1 inch long cinnamon stick
A handful curry leaves
2-3 whole red chili
2-3 tblsp desi ghee
Fresh grated coconut – 1tblsp
Chopped coriander leaves for garnishing


Clean and wash daal and add about 2 cups of water, tomatoes, grated ginger & salt  . Pressure cook for about 3 to 4 whistles until cooked. Keep aside. 

Take a big bowl to make the  Dhokli dough, mix all the ingredients and knead a hard dough using water (the dough should not be too soft like chapatti dough it should be little bit hard). Cover and set aside.

Take a deep vessel/ kadai. Put the cooked daal in to it. Add about 2 cups of of water and mix well to form a paste. Switch on the flame to cook the daal. When daal will start boiling add  turmeric powder, red chilli powder, cumin coriander  powder, jaggery, salt, chopped green chilli & green peas, peanuts to it. Cover the daal & cook on medium flame . 
Simultaneously make dhokli to add in the daal. Devide the Dhokli dough into lemon size balls. Dust the balls with chapatti flour & Roll each balls into thin chapattis. Cut each chapatti into squares using pizza cutter/ knife. 

Gently add the cut dhoklis to boiling daal. Cover & boil the daal for another 10 minutes. Stir occasionally otherwise dhoklis will stick to the bottom. If your daal will be too much thick then add 1-2 cups of water & boil. Your daal dhokli is now ready. 
for tempering take a small tadka pan and heat desi ghee. Once oil is hot, add in red chiilies, cinnamon, mustard / cumin seeds, carom seeds. Let the seeds splutter. Then add in curry leaves. Once the tempering is ready switch off the flame add ½ tsp of red chilli powder mix (make sure not to burn the chilli powder) & immediately pour the tempering to the prepared daal dhokli. Mix well. Add freshly grated coconut & chopped coriander leaves for garnishing. Cover and let it rest for about 10-15 minutes before serving. Enjoy hot with steamed rice/ chapatti.

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