Full written recipe for Dal Dhokli
Prep time: 10-15 minutes
Cooking time: 30-35 minutes (excluding soaking time)
Serves: 4-5 people
Dal
Ingredients:
TOOR DAL | तूर दाल 1 CUP
WATER | पानी 3 CUPS
TURMERIC POWDER | हल्दी पाउडर 1/4 TSP
SALT | नमक TO TASTE
PEANUTS | मूंगफली 2 TBSP
GHEE | घी 2 TBSP
CUMIN SEEDS | जीरा 1/2 TSP
MUSTARD SEEDS | राई 1/2 TSP
CLOVES | लौंग 3-4 NOS.
CINNAMON | दालचीनी 1/2 INCH
RED CHILLI | लाल मिर्च 2 NOS.
FENUGREEK SEEDS | मेथी के बीज 1/2 TSP
ASAFOETIDA | हींग 1/2 TSP
CURRY LEAVES | कड़ी पत्ते 8-10 NOS.
TOMATO | टमाटर 1 NO. (CHOPPED)
GINGER CHILLI PASTE | अदरक और मिर्च की पेस्ट 1 TBSP
SALT | नमक TO TASTE
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
HOT WATER | गरम पानी AS REQUIRED
JAGGERY | गुड़ 1 TBSP
TAMARIND PULP | इमली का पल्प 1 TBSP
Method:
Wash the toor dal well & soak it in fresh water for 30 minutes to an hour.
Once soaked, discard the water & add the dal into a pressure cooker & add water, turmeric powder & salt.
Place a steel bowl over the dal in the cooker & add the peanuts into the bowl, put the cooker’s lid on & cook the dal over medium high flame for 2-3 whistles, then switch off the flame & let the cooker de-pressurize.
Once de-pressurized open the lid, remove the peanuts & set them aside, then blend the dal using a blender, your boiled toor dal is ready.
Now to temper the dal set a deep pan or a stock pot over high flame & once it gets hot add in the ghee & let the ghee heat as well.
Once the ghee gets hot add the cumin seeds, mustard seeds, cloves, cinnamon, red chillies, fenugreek seeds, asafoetida, curry leaves, tomato, ginger chilli paste & salt to taste, stir & cook over high flame until the tomatoes get slightly mushy.
Further add turmeric powder & kashmiri red chilli powder, stir quickly & add the boiled dal, stir well & add hot water to adjust the consistency of the dal, make sure to keep the dal a little watery at this stage as its going to simmer for a while you will be making the dhoklis.
Add the boiled peanuts, jaggery & tamarind pulp, stir well & set the flame to medium low, let the dal simmer until you prepare the dhoklis.
Dhokli
Ingredients:
WHEAT FLOUR | घेउं का आटा 1 CUP
GRAM FLOUR | बेसन 1 TBSP
SALT | नमक A PINCH
ASAFOETIDA | हींग A PINCH
CAROM SEEDS | अजवाइन 1/2 TSP (CRUSHED)
TURMERIC POWDER | हल्दी पाउडर 1/2 TSP
KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1/2 TSP
OIL | तेल 2 TSP
WATER | पानी AS REQUIRED
Method:
In a large bowl add all the dry ingredients along with the oil & mix everything well.
Further add water as required to make a semi-soft dough, the dough should be of the same stiffness as a puri/chapati dough.
Once you have kneaded the dough, cover it with a damp cloth for 10-15 minutes.
Divide the dough into 2 portions once rested, coat one portion with dry flour & roll it into a large chapati, it shouldn’t be too thick or too thin.
Further cut the chapati into squares, diamonds or strips using a pizza cutter or a knife, I have cut them into diamonds.
Cut the second portion similarly & your dhoklis will be ready to be added into the dal.
Final cooking
Ingredients:
TAMARIND PULP | इमली का पल्प 1 TBSP
JAGGERY | गुड़ 1 TBSP
FRESH CORIANDER | हरा धनिया AS REQUIRED (CHOPPED)
Method:
Check the dal that has been simmering, taste & adjust accordingly, I added a tablespoon of both tamarind pulp & jaggery, stir well & bring the dal to a boil before adding the dhoklis or else the dhoklis will stick to each other when you add them in the dal.
Once the dal comes to a boil, add the all the cut dhoklis carefully & then gently stir them into the dal.
Cover the pan with a lid & cook over medium low flame for 10 minutes.
Once cooked, remove the lid, you will see that the dal has thickened up a bit & the dhoklis will have fluffed up.
Add some freshly chopped coriander & stir well.
Your dal dhokli is ready, add ghee & lemon juice over the dal while serving along with crispy papads.
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Chapters
00:00 Intro
1:01 Dal
3:57 Dhokli
5:08 Dal Dhokli
6:16 Plating
7:06 Outro