
Ingredients for the Dal Dhokli
- 1 cup Tuvar Dal
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- Salt to taste
- 1/2 cup Tomato Chopped
- 5 cups Water
- 1 tsp Jaggery Grated
- 3 tbsp Lemon Juice
- Fresh Coriander For Garnishing
- Roasted Peanuts For Garnishing
Making of Dhokli
- 1 cup Whole Wheat Flour
- 2 tbsp Besan
- 1 tsp Salt
- 2 tsp Vegetable Oil
- 1 tsp Ajwain
- 1/2 tsp Turmeric Powder
Tempering of the dal to give the smoky texture/Flavor
- 2 tbsp Ghee
- 1/4 tsp Hing
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 10-12 Curry Leaves
- 3-4 Green Chilli Slit into half
Method of making Dal
- Wash the dal and add it in a pressure cooker along with turmeric powder, red chilli powder, salt, tomato and 4 cups of water.
- Pressure cook until dal is softened.
- Remove the pressure cooker from heat and let the pressure release.
- Add jaggery, 2 cups of water and lemon juice in the dal and mix well.
Making of Dhokli
- Add whole wheat flour, gram flour, salt, vegetable oil, ajwain and turmeric powder in a bowl and mix well.
- Add little water and knead to make a soft chapati like dough.
- Make small balls from the dough and roll to make a thin chapati.
- Cut the chapati into small pieces of any desired 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 heat until the dough is cooked properly.
For Tempering
- Heat ghee in a pan.
- Once the ghee is how, add hing, cumin seeds and mustard seeds and let them crackle for a few seconds.
- Add curry leaves and green chilli and fry for a few seconds.
- Pour the tempering over the dal and give it a gentle mix.
- Garnish the dal dhokli with fresh coriander and sprinkle roasted peanut on top.
- Serve hot.
Please Note
You can do some different stuffing also in dhokli, instead of plain chapati, you can stuffed the dough with methi/fenugreek or different aromatic herbs in the season for a twist.