A Gujarati delicacy. Yes, Dal Dhokli is also made in Gujarat and it’s really different from what you eat in Rajasthan. Basically the method of making it is the same but the lentil used here is different. The way of serving is also different, it’s not that hard to make it at home. It’s basic and easy, you have everything you need to make this delicacy at home. So before I talk much let’s dig into the recipe and let’s make you all drool to this finger-licking best Gujarati recipe. Let’s start.
- For Dal:
- ½ cup Toor dal (split pigeon peas)
- 3 cups of water
- 1 tbsp jaggery/ jaggery powder
- 1 tbsp ghee
- 2 tbsp peanuts
- Salt to taste
- ½ tsp turmeric powder
- 1 tomato diced
- For Dhokli:
- ¾ cup wheat flour
- ¼ cup chickpea flour/gram flour/ Besan
- ½ tsp salt
- ½ tsp red chili powder
- 2 tbsp oil
- Pinch of turmeric powder
- ¼ tsp carom seeds
- Water to knead the dough
- For tempering:
- 3 tbsp ghee
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- Pinch of hing/asafetida
- 2 green chilies
- 1 tsp red chili powder
- 1 tbsp lemon juice
- ¼ cup of water
- Wash the dal with water for 3-4 times. Now soak with 1 cup of water for about 20 mins.
- Now add salt, turmeric powder, diced tomato, and 1 tbsp ghee to the dal along with half of cup of water and pressure cook for about 4 whistles.
- Now if you want to boil your peanuts you can either roll them in a cloth and put it into the dal or just put peanuts in a steel bowl and place the bowl in the dal. Both the ways you can boil them along with the dal.
- When the dal is cooked turn the flame off and take it off the stove. Let it cool down on its own.
- Meanwhile, let’s make the dough. Mix all the ingredients together for the dough except the water and rub it with the palms for a min or 2. Now slowly add water and make a stiff dough. Not like regular chapatti or paratha dough.
- Cover and let it rest for about 10 mins. Now divide it into 3 equal portions and roll them in big chapatti size. Cut them into the square or diamond shapes or any way you like it to be.
- When the cooker is cooled completely open the lid and take the peanuts out and with the help of a wooden whisker or mathani blend it well along with adding 2 cups of water. You can also use an electric blender or churner. Now let it come to a boil.
- When it starts to boil add in the dhoklis slowly and keep mixing it. Let the dhoklis simmer and cooked in dal for about 15-20 mins on medium flame.
- Let’s make the tempering. Heat ghee, when is melted and hot add in the mustard seeds. Right when it starts to crackle add in cumin seeds, asafetida, and green chili. Let the green chili gets cooked slightly. Then add in the lemon juice and water along with red chili powder. Let this simmer for 5 mins in low flame.
- It’s time to assemble everything now. Add the tempering, jaggery powder, and peanuts into the dal. Mix and cook for another 2 mins.
Serve the Dal Dhokli hot with some chopped cilantro and some crushed peanuts on top. To make it extra tangy squeeze some lemon juice. I hope you all liked this recipe. Do give this a try. It’s a perfect one-pot meal for rainy or winter days.
You can use normal sugar if you don’t have jaggery at home. Also instead of boiling you can dry roast the peanuts and crush them and use.