By Bornika Das
May 3, 2024
Originating from the Indian state of Gujarat, dal dhokli is a savoury, hearty and comforting dish. It combines the goodness of lentils and besan dumplings in curry form.
1 cup Toor dal (pigeon peas) 1 cup gram flour 2 tablespoons Ghee (clarified butter) 1 Onion, finely chopped 2 Tomatoes, chopped 1 tablespoon Ginger-Garlic paste 1 teaspoon Turmeric powder 1 teaspoon Red chili powder 1 teaspoon Coriander powder 1/2 teaspoon Cumin seeds 1/2 teaspoon Mustard seeds Few Curry leaves Salt to taste Coriander leaves for garnishing
Wash and soak toor dal for 30 minutes. Then, pressure cook it with water, turmeric powder, and salt until it's soft and mushy.
In a bowl, mix gram flour, salt, and a little water to make a stiff dough. Roll it out thinly and cut into diamond-shaped pieces.
Heat ghee in a deep pan. Add cumin seeds, mustard seeds, and curry leaves. Once they splutter, add onions and sauté till golden brown.
Add ginger-garlic paste and sauté for a minute. Then, add chopped tomatoes and cook till they turn soft. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
Pour in the cooked dal along with water to adjust the consistency. Bring it to a boil. Add the prepared wheat flour dumplings (dhokli) into the boiling dal. Let it cook on low heat for about 10-15 minutes until the dhokli is cooked through.
Garnish with chopped coriander leaves and serve hot.