• Komal Soni

Dal Dhokli

Ingredients :-


For Dal:

  • 3/4 cup Toor dal, rinse three times

  • 1 tomato, cut into 4 pieces

  • 2-3 tablespoons peanuts

  • 1/2 cup jaggery (or to taste)

  • 2 tablespoons coriander, chopped

  • 2 cups water (or as needed)

Vaghar:

  • 2 tablespoons oil

  • 1 teaspoon mustard seeds

  • 1/2 teaspoon cumin

  • 1/2 teaspoon fenugreek seeds

  • 2 cloves

  • 1 dry red chili

  • 1 bay leaf

  • 1 kokum

Masala:

  • 1/2 teaspoon asafoetida

  • Salt to taste

  • 1 tablespoon chili powder

  • 1/4 teaspoon turmeric powder

  • 1 tablespoon coriander-cumin powder

  • 1 teaspoon ginger paste


For Dhokli:

Combine the following and make a dough:

  • 250 grams wheat flour

  • 2 tablespoons oil

  • Salt to taste

  • 1 tablespoon chili powder

  • 1/4 teaspoon turmeric powder

  • 1/2 tablespoon coriander-cumin powder

  • 1 tablespoon coriander, finely chopped

  • Water as needed

Instructions:-


  • In a pressure cooker, mix rinsed toor dal, tomato, and water. Pressure cook until dal is softened.

  • In a deep pot, heat oil.

  • Add in all the vaghar and let it splutter.

  • Now add all the masala and mix.

  • Now slowly add cooked dal into it and keep mixing.

  • Add peanuts and jaggery and mix well.

  • Add 1 cup of water and coriander. Cook it for 5-10 mins on a medium flame.

  • Meanwhile, make small balls from the dough and roll them to make a thin chapati.

  • Cut the chapati into small pieces of square or diamond shape.

  • Add the pieces in the cooked dal. Add some more water if the dal is too thick. Cook for 10-12 minutes on medium flame until the dough is cooked properly.

  • Add some more coriander and serve hot immediately.

Tips:

  • The dal for Dal Dhokli should be watery. The dough will absorb the water and thicken the dal.

  • You can have it with thepla, pickle, or as it is.




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