Dal Dhokli.
This traditional recipe is made in our family for ages now and is an all time favourite. My mom in law used to make it quite often and it was only after she introduced me to it, I tasted it for the first time. Hooked on to it ever since and this hearty bowl meal never disappoints.
How to make this –
Ingredients – Serves 2-3 helpings.
1 cup pigeon peas/ toor dal
1/4 cup groundnuts
1/2 + 1/4 tsp turmeric powder
Salt to taste
1 cup whole wheat flour
2 tbsp besan
1/2 tsp red chilli powder
3/4 tsp cumin seeds
1/3 tsp carom seeds
1/3 tsp fennel seeds
1/2 tsp coriander powder
1.5 tsp ghee/oil
2 tbsps tamarind pulp
2 tbsps jaggery
1/8 cup coriander leaves
For tempering –
2 tsp ghee
1 tsp oil
1/4 tsp hing
1/2 tsp cumin seeds
6-7 pcs curry leaves
1/2 inch ginger – chopped fine
2 green chillies – chopped fine
1/2 tsp red chilli powder
Method –
Rinse the toor dal well and soak for 1/2 an hour. Rinse it again, add 2.5 cups water, groundnuts, mix salt and 1/2 tsp turmeric and pressure cook it for upto 3 whistles or 20 mins on low medium flame.
Now in whole wheat flour, add besan, salt, turmeric, red chilli powder, cumin seeds, carom seeds, fennel seeds, coriander powder and 1.5 tsp oil/ghee and with water knead it into a dough. Let it rest for 15 mins.
Make small balls from the dough and slightly flatten them in palm.
Heat water to boiling level and put the dumplings and let it boil for 7-8 mins. Then drain and keep aside (I usually save the water in which the dhoklis are cooked. So if I need to thin the consistency of the dal I use this water).
Meanwhile let the lentils rest until the steam settles then open the lid and put it to simmer.
Add tamarind pulp and jaggery (adjust the quantity as per taste), cut coriander leaves, and the dhoklis and let it simmer.
To temper –
In a tempering pan (tadka pan) heat ghee (clarified butter) and oil on low flame, and add hing (asafoetida), cumin seeds, curry leaves, ginger chopped in fine pieces, green chillies chopped in fine pieces and sauté. Then add red chilli powder to taste and immediately add little water to it and let it cook for couple minutes.
Add this tadka to the simmering dal and mix well. Save a little tadka to be put on top for presentation. Garnish with cut coriander leaves. Enjoy!
If you like this Dal Dhokli recipe, let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handles.
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