It is a traditional Gujarati one pot meal dish that is made by simmering wheat flour dumplings in thin gujarati dal.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
Ingredients
- 4 tablespoon ghee
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon Hing
- curry leaves
- ½ teaspoon turmeric
- 1 teaspoon ginger, grated
- 3 teaspoon garlic, grated
- 2 plum tomatoes, diced
- 1 teaspoon red chili powder
- 2 tablespoon jaggery
- 1 tablespoon imli paste
- 2 teaspoon salt
- 2 tablespoon peanuts
- ½ cup toor daal
- 2 cups water
- ½ cup cilantro chopped for garnish
Dhokli
- 2½ cups whole wheat flour
- 1 tablespoon besan
- 1 cup water
- 2 teaspoons salt
- 1 teaspoon carom seeds
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric
- 1 tablespoon oil
Instructions For Daal Dhokli
- Heat ghee and add mustard seeds and allow them to splutter. Add cumin seeds, asafoetida, and curry leaves.
- Add turmeric, ginger, and garlic. Mix well.
- Add tomatoes, red chili powder, jaggery, tamarind paste, salt, peanuts and toor dal. Mix well.
- Add 2 cups of water and Pressure Cook for 10 minutes.
Make the Dhokli
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Mixing 2 cups of whole wheat flour, chickpea flour, salt, carom seeds, red chili powder, turmeric and half tablespoon of oil.
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Use water and make a smooth dough.
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Make balls from the dough.
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Using a knifer, cut each rolled circle dhoklis.
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Sprinkle a little bit of dry flour before layering the pieces on a tray to avoid them from sticking to each other.
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Turn daal into sautey mode and add 3 cups of water, mix well, cook covered with a glass lid and bring the dal to a gentle boil.
Pressure cook Dal & Dhokli
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Add half of the dough squares to the dal and mix gently.
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Add remaining half dough squares, mix again.
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Pressure Cook for 2 minutes.
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Mix the Daal Dhokli, add another tablespoon or two of ghee and garnish with chopped cilantro.
