Not many must have heard the name of this exquisite different-in-style local dish.
What is Daal dhokli?
Dal dhokli is a traditional or local Gujarati cuisine dish. It is a one-meal dish made by simmering wheat and gram flour dumplings in pureed toor daal (split pigeon peas).
Dal dhokli is an Indian dish that has its origin in Gujarat, which is famous worldwide for its cuisine, especially its snacks like khakhra, khandvi, dhokla, etc. But Dal dhokli is not a snack. It is a complete dish that can be served by itself, and it can also be served with plain rice or jeera rice, roti, or paratha.
Dal dhokli is a protein-rich gravy-based dish that needs a lot of patience to be prepared. It has a mildly spicy taste, but you can control the spiciness according to your preference.
To prepare Dal dhokli, you need the following ingredients:
|Dal Dhokli Ingredients
|Half cup split pigeon peas or Toor dal
|Two to Three tablespoons of peanuts
|Juice of lemon
|Curry leaves also known as meethi neem
|Asafetida or heeng
|Mustard seeds (Sarson)
|Carom seeds or ajwain
|Coriander leaves for garnishing
|Coconut shavings for garnishing
|Gram flour or Besan for making the dough
|Wheat flour for making the dough
|Wheat flour for Dusting
Recipe and Directions to prepare Dal dhokli
Step by Step: Method For Preparation
Wash the toor dal with water, then put it in a pressure cooker with one and a half cups of water and one teaspoon of salt.
In a separate small steel bowl, fill the peanuts and put them inside the cooker. Let the cooker stay on medium flame. After three whistles, take the cooker off the stove.
For the preparation of dhokli, follow the given steps:
Knead a little stiff but smooth dough using half a cup of wheat flour and gram flour. Put in carom seeds, salt, coriander powder, red chilli powder, a pinch of turmeric powder, and oil. Put water in small quantities so that the dough does not become wet and a stiff dough is kneaded.
Keep it aside, and do not forget to cover it with a damp cloth.
Transfer the dal from the pressure cooker to a big pot (this is optional. If you want, you can blend it in the cooker itself) and blend it into a smooth puree using a hand blender, add two cups of water also and blend it again.
Heat two teaspoons of mustard oil; once it’s hot, add mustard seeds and let them splutter. Add cumin seeds, asafoetida, red chilies (dry), red chilli powder, add curry leaves. Mix all the spices
After the spices are mixed, add the dal puree, juice of one lemon, half a teaspoon of sugar (adjust the quantity according to your taste), and salt according to taste. Let it boil on medium to low flame for eight to ten minutes.
Bring out the dough you had prepared, take out circular portions of it and use a rolling pin and a rolling board to make a round-shaped flat chapatti of the dough. The diameter of the rolled dough should cover almost the whole board, now cut rectangular-shaped or diamond-shaped pieces of equal size from it (about three to four inches). These are known as dhokli.
Slowly add the dhoklis into the daal on the stove, put the dhoklas in batches, stir it very carefully. After all the dhoklis have been added to the daal, let it cook on medium flame (stir in between) for about seven to ten minutes so that the raw taste of dhokli goes away.
Transfer it to a serving bowl and garnish it with coriander leaves and coconut shavings.
Your daal dhokli is ready to be served. The Dal dhokli recipe is standard. You can change this by adding or subtracting some of the ingredients as per your wish.
The Bottom Line
Gujrati dish is famous for adding sugar in almost all of its dishes which is not the case with North Indian Food, so if you are a north Indian and not too fond of adding sugar to your daal, you can skip the sugar. In place of lemon, juice tamarind can be added to give your daal dhokli a tangy flavour.
Making this dish is a time-consuming process, and it is usually served at lunch or dinner.
People prefer to prepare it on a Sunday, but we all know that the fruits of labour are sweet. Daal dhokli is a delicious dish to savour your taste buds.
While eating, you can also accompany it with buttermilk, popularly known as chhaas and papad.
This dish will give your hunger pangs a rest and satisfy your stomach completely.
This dish is rich in Protein (The building blocks of our body), Carbohydrates (responsible for providing instant energy), high-quality fat that does not harm the body.
Overall this is a healthy dish that will complete your meal and leave you wanting for more.