Search This Blog

Friday 17 February 2012

Dal dhokli

Since I was raised in Gujarat, this dish is quite nostalgic for me. I genuinely wish someone would make it for me but alas.............. It is a wholesome,healthy and a balanced diet, pefect for a cold winter day. One of my gujju friend( Poori ben) did suggest you could add pasta instead of dhokli!

Ingredients :
For Dal-
Tur dal -1 1/2 cup
Ground nuts-half cup

Tomatoes- 2,chopped
Ginger- 1/2" Chopped
Greenchillis-3, slit
Curry leaves- few
Coriander leaves-for garnishing

 Jaggery-1 tbsp
Tamarind- 1 tbsp pulp or extract from lime size ball
Spices- 1tsp chilli powder, 1 tsp garam masala/rajwadi masala, salt
Water- 2-3cups

Tadka-1 tsp mustard seeds, 1 tsp cumin seeds, 1/4 tsp turmeric, 1/4 tsp asafoetida, 2tbsp oil

Wholemeal flour/atta-1.5 cup
Besan-half cup
Spices-1tbsp coriander- cumin powder, 1tsp chilli powder, 1/8 tsp tumeric and asafoetida each, salt, 1 tsp ajwain(optional)
Oil-2 tbsp 
Water for kneading 

1.Pressure cook the turdal and ground nuts together in salt and plenty of water for upto 5-6 whistles. When cooked , mash them with a spoon or churn them.
2. Soak tamarind in 2 cups of hot water .
3. For dhokli, knead all the ingredients to form a smooth dough and keep it aside.
4. Assemble all the ingredients for dal as you are likely to forget a few ingredients.
5.Heat oil in a saucepan and add all the tadka ingredients and whent it splutters add 1 tsp chilli powder and then the cooked dal. Fry it for a minute.
6.Add salt, garam masala, tomatoes, green chillis curryleaves, ginger, jaggery and tamarind extract. If the consistncy is thick add water to make it thin. Boil the dal on medium flame.

7.Now roll chapathis out of the dough and cook then on tava till it is half cooked (before the brown spots appear).
Cut them into diamond shape with a pizza cutter and add it to the boiling dal and cook it for 5 minutes.
Garnish it with coriander leaves and ghee (optional) and serve hot.

1 comment:

  1. Wow...I have heard a lot about this dish and I remember having tried it once long back. I really want to have this when cooked by a Gujarati or someone who knows the recipe well. This recipe looks good will try it someday