Dal Dhokli

When I come home in the evenings after a long day in the office, I sometimes cannot abide making a full meal – dal, roti, subzi. But eating some snacks everyday instead of a healthy meal isnt something I like doing either. So, a great compromize is this recipe for dal dhokli. It checks all the boxes for the main food groups – protein from the dal, carbs from the wheat. And accompany this with a fresh salad and you are done! Plus the silky smooth dhoklis in a hot lentil broth are just so fantastic to eat. Real comfort food.

What you need:

For the dhoklis:
Wheat flour (atta), 1/2 cup
Chickpea flour (besan), 1/4 cup
Salt, 1/2 teaspoon
Red chilli powder, 1/2 teaspoon
Turmeric powder, 1/2 teaspoon
Water (to make the dough)

For the dal:
Tur dal (red gram dal), 1 1/2 cups
Tur seeds / bean seeds, a handful
Groundnuts, a handful
Green chillies (paste), 4
Ginger (chopped/paste), 1 teaspoon
Jaggery, 1-2 teaspoons
Tamarind paste, 1 tablespoon
Coriander powder, 1 teaspoon
Cumin powder, 1 teaspoon
Turmeric powder, 1/2 teaspoon
Red chilli powder, 1/2 teaspoon
Coriander leaves (chopped), 1/2 cup
Curry leaves, 6-7
Mustard seeds, 1 teaspoon
Cumin seeds, 1 teaspoon
Oil, 3 teaspoons
Salt to taste

To make the dough for the dhoklis:
Mix all the ingredients for the dough with a little water. Knead like a regular roti dough till everything is combined and the dough is soft. Set aside to rest for 10-15 minutes. Then, roll our into circles and cut the dhoklis in diamond shapes – or whatever shape you like.

To make the dal:
This is a regular Gujarati dal recipe. Wash the dal well and steam it with the groundnuts in a pressure cooker for about 10-15 minutes or till the dal is soft and cooked through. In a kadhai / wok, heat some oil and crackle the mustard seeds and cumin seeds. Add in the green chillies, ginger paste and curry leaves and fry for a few seconds. Add in the cooked dal and groundnuts along with the bean seeds and stir. Mix in all the masalas – red chilli powder, turmeric powder, coriander powder, cumin powder as well as the jaggery and salt. Stir well and bring to a boil. Add the tamarind paste and simmer.

To cook the dhoklis:
Begin adding the dhokli pieces to the simmering dal. Remember to thin out the dal with water as the addition of the dhokli will thicken the dal even further. Dont add all the dhoklis at once or they will become a huge lump of dough at the bottom of the kadhai. Keep adding water to thin out the dal so that the dhoklis cook evenly. Cook the dhoklis for about 10mins in the dal and garnish with coriander.


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