Dal Dhokli

Sunday, November 27, 2011

Dal dhokli is a very traditional and popular Gujarati dish. Easy to make, wholesome food!

Preparation time: 20 minutes

Serves: 4 people


You will need:
  1. Wheat Flour: 1 cup
  2. Chickpea flour (besan): 2 tbsp
  3. Turmeric powder: 1/2 tsp
  4. Red chilii powder: 1/2 tsp
  5. Water: 1 cup
  6. Oil: 1 tsp
  7. Asafoetida/Hing: 1 pinch
  8. Salt: according to taste
To cook:
  • Mix all the ingredients along with the water to knead into a dough
  • Roll the dough to make 3-4 chapatis 
  • On a heated skilled, gently roast the chapatis until a few brown spots start to appear. The chapatis do not need to be completely done. Half baked is good enough!
  • Now cut the chapatis into diamond/square shapes and keep them aside
Dal Dhokli

You will need:
  1. Toor dal: 1 cup
  2. Peanuts: 1/4 cup
  3. Mustard seeds: 1 tsp
  4. Cumin seeds: 1 tsp
  5. Turmeric powder: 1/2 tsp
  6. Red chili powder: 1/2 tsp
  7. Jaggery: 1 tbsp
  8. Tamarind paste: 1 tsp
  9. Curry leaves: 4-5 nos.
  10. Green chillies: 2-3 nos.
  11. Cilantro: for garnishing
  12. Cooking Oil: 1 tbsp
  13. Ghee: 1 tbsp (optional)
  14. Hing/Asafoetida: a pinch
  15. Salt to taste
  16. Water
To cook: 
  • Pressure cook the dal along with the peanuts and set them aside. 
  • Once done, heat the oil/ghee in the cooker and add the mustard and cumin seeds along with the hing, turmeric powder and red chili powder.  Once the seeds start to splutter, add the green chillies.
  • Now add the cooked peanut and dal along with the water. Then add salt, jaggery and the tamarind paste.
  • Once the dal starts boiling, add the cut chapatis and let it simmer for about 5 minutes. Make sure each chapati piece is added separately so as to avoid sticking or forming lumps. 
  • Garnish with cilantro and some ghee on top! 
For a quick meal, simply use frozen or leftover chapatis and add it any leftover dal, rasam or sambhar. 


Shruti Satyan said...

EDIT: 'and add it TO any leftover dal, rasam or sambhar.'
U forgot methi/fenugreek seeds in the tadka:)

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