Bohri Mutton Chikoli Recipe: The Nutritious, Meaty Version Of Dal Dhokli

If you have ever tasted Dal Dhokli, that delicious dish from Gujarati cuisine, hen this may come as a huge surprise for you. Did you know that there exists an equally delicious non-vegetarian Dal Dhokli version from the unique cuisine of the Indian Bohra community? Known as Dal Chikoli or Mutton Chikoli, this yummy lentil-based dish is filling, nutritious and makes for a great dish to serve for family meals. Just like in Dal Dhokli, Chikoli has flat dumplings made of flour, which not only act as a way of making the dish filling but also a complete one by ensuring all food categories are checked off in one dish. 

The lentils used in Chikoli are usually masoor dal, that pinkish lentil that is both easy to cook and digest. Many Bohri families also make it more nutritious by adding other lentils like toor or tuvar dal. Apart from lentils, the flat dumplings and the mutton, Chikoli also includes vegetables that are in season, making the dish even more wholesome. Usually, peas, cabbage and carrots are used to prepare Chikoli, but you can also tailor the dish further to meet your own needs and to use up any veggies that might be available near you. Adding green beans, capsicum, spinach, etc can also help you make this dish your own while maintaining its traditional flavours. 

When it comes to the spices used to make Mutton Chikoli, you need not worry about obtaining difficult-to-get spices. Instead, the recipe calls for regularly available spices like cinnamon, cloves, red chillies, turmeric and garam masala. To make the flat dumplings, you can use whole wheat flour or atta. However, in Chikoli, the flat dumplings are quite spicy due to the addition of red chilli powder. You can totally use fewer spices to make the flat dumplings based on your own family health needs. 

If you are looking for a filling, nutritious, delicious and traditional dish with a heritage to cook as a meal for your family today, then try this Mutton Chikoli recipe. Though the recipe is traditional, it is quite easy to whip up. Here's the recipe for you to try out. 

Image used for representative purpose. Image courtesy: YouTube/Home chef ka Zaika

Ingredients: 

3 cups wheat flour 

1/2 tsp turmeric powder 

1/2 tsp red chilli powder 

1/2 tsp cumin seeds 

1/2 tsp salt 

1 tsp oil 

Water, as required 

For the Dal:- 

1/2 cup toor dal, soaked 

1/2 cup masoor dal, soaked 

Salt, to taste 

1/2 tsp turmeric powder 

1 tbsp oil 

1.5 cups water 

For the mutton: 

500 g mutton 

2 onions, sliced 

1 tomato, chopped 

1 tbsp ginger garlic paste 

1/2 tsp green chilli paste 

1/2 tsp turmeric powder 

1/2 tsp corinader powder 

1 tsp red chilli powder 

1/2 tsp cumin powder 

1 tsp garam masala 

Salt, to taste 

1/4 cup oil 

1 cup water 

For the gravy:- 

1 cup spinach, chopped 

1/2 cup peas 

1/2 cup cabbage, chopped 

1/2 cup oil 

1 tsp cumin seeds 

1 cinnamon stick 

2-3 cloves 

1 onion, sliced 

2 green chillies, slit 

1/2 tomato, chopped 

1 cup water 

1 tbsp ghee, for garnish 

Coriander leaves, for garnish 

Method: 

1. Place the wheat flour in a large bowl. 

2. Add the salt, red chilli powder, cumin seeds and oil, and mix well. 

3. Gradually add water and make a soft, smooth dough. 

4. Cover and rest the dough for an hour.  

5. Once rested, knead the dough again, then divide into small, equal-sized balls. 

6. Roll the balls out, then cut into square pieces. 

7. Prepare the remaining dough into squares using the same process. 

8. To make the dal, place the soaked lentils in a cooker with salt, turmeric powder, oil and water. 

9. Mix well and cook for two whistles. Then, mash the dal using a masher. 

10. To make the mutton, heat oil in a pressure cooker. 

11. Add cumin seeds, mutton, ginger garlic paste and onions. 

12. Saute for two minutes, then add green chilli paste, red chilli powder, turmeric powder, cumin powder, coriander powder and garam masala. 

13. Mix well, add salt and saute for two more minutes. 

14. Add water and pressure cook the mutton for 3-4 whistles. 

15. In a wok, heat oil then add the cumin seeds, cinnamon stick, cloves, onion and saute. 

16. Now add the tomatoes, green chillies, spinach, peas, cabbage and mix well. 

17. Saute for five-six minutes then add the mashed dal. 

18. Mix well, add another cup of water and stir it all in. 

19. Once the dal comes to a boil, add the chapati squares one by one to stop them from sticking together. 

20. Continue cooking until the chapati pieces are almost done, then add the mutton.  

21. Mix welland cook for another 10-15 minutes on a low flame. 

22. Once done, pour ghee on top and sprinkle coriander leaves before serving hot with rice or rotis.