Indian Recipe – Dal Dhokli
Dal Dhokli (Dumpling cooked in lentil curry) is a traditional delicacy from the Gujarati cuisine made with pieces of seasoned dough (wheat flour) cooked in lentils and topped off with a striking tempering, lemon juice and fresh coriander leaves.
This dish is popularly prepared in the states of Gujarat and Rajasthan and is also done in different variations. Dal Dhokli can be served as meal by itself with side of plain rice accompanied by kachumber, pickle and roasted papadam. Dal Dhokli is a healthy dish as it is dal base (lentil soup like consistency) with wheat and gram flour pasta like textured dumplings. Made with pulses and flour, it is a healthy and nutritious dish which is savored by all age groups. Generally Dal Dhokli is different from the regular food eaten in India.
Ingredients of Dal Dhokli
- Split pigeon pea (toor dal/arhar dal) 3/4 cup
- Gram flour (besan) 2 tablespoons
- Whole wheat flour (atta) dough 3/4 cup
- Salt to taste
- Turmeric powder 3/4 teaspoon
- Red chilli powder 3/4 teaspoon
- Asafoetida 2 pinches
- Oil 1 tablespoon
- Peanuts 1 1/2 tablespoons
- Kokum petals 3
- Jaggery (gur) grated1 1/2 teaspoon
- Ghee 1 tablespoon
- Mustard seeds 1/2 teaspoon
- Cumin seeds 3/4 teaspoon
- Whole dry red chillies broken2
- Curry leaves 6-8
- Fresh coriander leaves chopped2 tablespoons
Method of Dal Dhokli
Boil dal with one fourth teaspoon turmeric powder and salt in a pressure cooker till completely cooked. Whisk till smooth.Transfer into a deep pan and heat.
Take whole wheat flour in a bowl. Add gram flour, salt, one fourth teaspoon turmeric powder, half the red chilli powder, one pinch of asafoetida and oil and mix.
Add sufficient water and knead into a stiff dough. Roll the dough into a ball, apply a little oil and roll out as thin as possible into an oval shape.
Cut into thin strips. Add salt, remaining turmeric powder, peanuts, kokum, jaggery and the remaining red chilli powder to the dal and stir.
Add the dough strips and let it cook on medium heat. Do not stir too much or the dough strips may break.
Heat ghee in a pan, add mustard seeds, cumin seeds, broken dry red chillies, curry leaves and remaining asafoetida and add it to the dal.
Let it simmer for five minutes. Garnish with coriander leaves and serve hot.