Dal Dhokli :
It is a conventional dish of Gujarati food for the most part arranged with dals (lentils) and wheat flour as base fixings. It has delicate finished dhokli submerged in semi-thick dal-like lentil sauce and has the mellow sweet and fiery taste of fragrant flavors and crunchy peanuts. Separated from being simple to plan, sound, and stomach-filling, this dal dhokli is capable of carrying a whole supper on its possess, which implies that it can be served all by itself and one wouldn’t care for anything in backup. Delicious!
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Serves: 4 servings
Ingredients:
| 1/2 cup Toovar Dal (Part pigeon peas) |
| 3 tablespoons Peanuts |
| 1/2 cup Wheat Flour + for dusting |
| 1/2 teaspoon Carom Seeds (ajwain) (optional) |
| 1 tablespoon Chickpea Flour (gram flour) |
| 1/4 teaspoon + 1/4 teaspoon Turmeric Powder |
| 1/2 teaspoon + 1/2 teaspoon Ruddy Chilli Powder |
| 1/2 teaspoon Coriander Powder |
| 1/2 teaspoon Mustard Seeds |
| 1 teaspoon Cumin Seeds |
| 1 sprig of Curry Leaves |
| 1 Dry Ruddy Chilli, broken into two pieces |
| 1 sprig Curry Leaves |
| 3 teaspoons Lemon Juice |
| 2-2½ teaspoons Sugar |
| 3 teaspoons Oil |
| 1½ cups + 3 cups Water |
| Salt |
| 2 tablespoons chopped Coriander Leaves, for garnishing |
Directions:
1. Wash toovar dal in running water and include it in the 3/4 liter steel or aluminum weight cooker. Include 1½ glasses of water and salt in it. Take peanuts in a little steel bowl and put it on the dal in a cooker. Near the cover pressure-cook it over medium fire for 3 whistles. Evacuate the cooker from the fire and let it stand to sit out of gear until the weight dies down actually for approx. 5-7 minutes.
2. Whereas dal is cooking, plan mixture for dhokli. Take 1/2 glass wheat flour, chickpea flour, carom seeds, 1/4 teaspoon turmeric powder, 1/2 teaspoon ruddy chili powder, 1/2 teaspoon coriander powder, 1-teaspoon oil, and salt in a wide-mouthed bowl. Include water as required in small amounts and manipulate a small hardened but smooth batter (like paratha mixture). Cover with a cloth and let it settle for 10 minutes.
3. Open the cover of a weight cooker, expel the bowl having peanuts, and keep it aside.
4. Exchange the dal to a deep bowl or fair keep it interior the cooker and mix it into a smooth puree utilizing a hand blender. Include 2 cups water and mix once more for 5-10 seconds.3.
5. Warm 2 teaspoons oil in an expansive kadai or container over medium fire. Include mustard seeds and permit them to splutter. Include cumin seeds, asafoetida, dry ruddy chili, and curry takes off, and permit cumin seeds to sizzle. Include 1/4 teaspoon turmeric powder and 1/2 teaspoon ruddy chili powder and blend well.
6. Include pureed dal, 1 cup water, bubbled peanuts, lemon juice, sugar, and salt. Bring it to a bubble over medium fire and at that point diminish flame/heat to moo and cook for 5-7 minutes.
7. In the meantime, separate the mixture into 4 equal parcels and allow them a circular shape. Take one mixture ball, donate it a shape like a pattie, and put it over the rolling board. Tidy a small piece of flour, roll it out into a lean circle of 7-8 inch distance across, and exchange it for a plate. Rehash the step for the remaining mixture balls.
8. Take one rolled circle over a rolling board and cut it into numerous little precious stone shapes utilizing a cut or cutter. These pieces are known as “Dhokli”.
9. Gradually include all diamond-shaped pieces (12-14 pieces at a time) into bubbling dal increment fire to medium and cook for a miniature or two. Include another group of diamond-shaped pieces after 1-2 minutes. Blend every so often in between.
10. Rehash the prepared with the remaining rolled circles, cut them into pieces, and include them in the dal. After including all the pieces, cook them over medium fire until dhokli does not taste crude, around 8-10 minutes. Blend sometimes in between.
11. Turn off the fire and exchange it for a serving bowl or profound serving plate. Decorate with new coriander clear out and serve hot or warm.
Tips and Variations:
- Adjust sugar and lemon juice concurring to your taste.
- Dal will get thicker as it cools subsequently serve it hot.
- Do not include as well numerous pieces together in step-9 something else they may adhere together.
Taste: Mild hot taste with a delicate texture
Serving Ideas: Serve Gujarati dal dhokli with curd in lunch or supper. It can also be served with steamed rice, papad and buttermilk. It is a perfect comforting nourishment for individuals having a toothache or recuperating from the ailment as it combines goodness of both roti and dal into one.