Gujarati Dal Dhokli Recipe

step 1

• STEP 1.Soak 1 cup toor dal for 2 hours and pressure cook till soft. Whisk or mash till dal is a smooth mixture.

step 2

• STEP 1.To make the dhokli dough, in a large mixing bowl add 1 cup whole wheat flour, ½ tsp turmeric powder, ½ tsp asafoetida, salt to taste. Mix the dry ingredients. Add a little water at a time, mix and knead to bring the flour together into a dough. Once all the flour has come together, drizzle 2 tbsp oil over the dough and continue kneading for 3 to 4 minutes until the dough is smooth and soft. Let the rest.

step 3

• STEP 1.To make the dal, preheat a pan, add 1 tsp oil and let it heat. Then add 1/2 tsp mustard seeds, ½ tsp cumin seeds and allow to crackle.

step 4

• STEP 1.Add in ½ tsp grated ginger, ¼ cup chopped or grated tomatoes, 1 bay leaf torn, 5 curry leaves and 1 inch cinnamon stick. Stir till tomatoes soften. Then add ½ tsp turmeric powder, ¼ tsp asafoetida, ½ tsp red chilli powder or according to taste and 1 cup cooked smooth toor dal. Stir to combine all the ingredients well.

step 5

• STEP 1.For 1 cup of cooked dal add 4 cups of water to the pan to make a thin dal. Add salt and stir well. Add ¼ cup roasted or steamed peanuts and2 tbsp jaggery. Bring to a boil. Adjust the consistency of the dal. Turn the heat to low and allow the dal to simmer so that all the flavours can combine well with the dal.

step 6

• STEP 1.Make the dhoklis by making small portions of the dough. Dust a flat surface and the balls of dough and roll each one out to make a thin circle. Dust the rotis to prevent it from sticking. Cut into 2 inch strips.

step 7

• STEP 1.Bring the dal to a boil and slide the dhoklis into the dal. Allow it to boil for 3 to 4 minutes. When the dhokli is cooked it will tend to rise up to the surface of the dal. Taste a piece to check that it is not raw. Turn off the heat.

step 8

• STEP 1.Add chopped coriander leaves and squeeze lemon juice into the dal.

step 9

• STEP 1.Serve the dal in a soup plate and top with chopped onion and ghee.