Today’s recipe is Dal Dhokli! And guess what? I didn’t make it but I was the sous-chef while my daughter taught me how to make it. It really feels awesome to be an eager pupil of a daughter whom you have only been teaching all these years. (When do they grow up and why?) I admit that I was a reluctant student and wanted to do things my way but I toed the line!
What is Dal-Dhokli? It is a traditional Gujarati; one pot meal in which strips of whole wheat flour or the dhokli are simmered in a slightly sweet, tangy spiced dal. If you are a rice eater like me then you could also serve it with rice to make it all the more tasty and wholesome.
Recipe for Dal Dhokli
For The Dhokli
1 cup whole wheat flour
1 1/2 tbsp besan or gram flour
Salt to taste
1/2 Tsp chilli powder
1/2 Tsp turmeric powder
1/4 Tsp carom seeds or ajwain
1 tbsp oil
2 tbsp whole wheat flour for rolling
For The Dal or Lentil soup
1 cup split pigeon pea or tuvar dal
salt to taste
1/2 tbsp lemon juice
2 tbsp chopped jaggery or gur
1 tsp ginger-green chilli paste
1 tsp chilli powder
3 tbsp chopped cashews or crushed peanuts
10 curry leaves
1/4 Tsp turmeric powder
2 tbsp ghee
1 tbsp oil
1/4 Tsp cumin seeds
1/4 Tsp mustard seeds
1/4 Tsp asafetida
2 red chillies
For the Garnish
4 tbsp chopped coriander leaves
1 tbsp ghee
For the dhoklis
Combine all the ingredients for the dhoklis in a bowl and knead into a semi-stiff dough using enough water.
Cover the dough with a lid or muslin cloth and keep aside for at least 15 minutes.
Divide the dough into equal portions and roll out each portion into a thin disk by dusting a little whole wheat flour before rolling.
Heat a griddle and cook each chapati lightly from both the sides.
Cool and cut each chapati into diamond or square shapes and keep aside.
You can even just cut the raw wheat flour into square or diamond shapes and simmer in hot water until they are cooked.
Strain and add to the ready dal.
For the dal or lentil soup
Clean, wash and drain the dal.
Pressure cook the dal in 2 cups of hot water, salt and turmeric for 3 whistles.
Switch off and allow the steam to escape before opening the lid.
Add 1 cup of hot water to the cooked dal and blend it well until smooth. Add 2½ cups of hot water after blending and mix very well in a pan. Add the jaggery or sugar at this point. I do not like sweet in my savoury and skipped this part.
To temper, the dal take 1 tbsp ghee in a small frying pan and add the dried red chilli, cumin, mustard seeds and once they crackle, add the ginger-green chilli paste, chilli powder, peanuts or cashew nuts and curry leaves. Lastly, add a pinch of asafetida.
Add this tempering to the dal, mix well and cook on a medium flame.
Just before serving, boil the dal and add the dhoklis, fresh coriander leaves and ghee, mix well and cook on a medium flame for 1 to 2 minutes while stirring occasionally.
Serve immediately in a bowl with a squeeze of lime for that wonderful tangy taste. Make a meal of this hot steaming bowl full of nutrition, flavour and taste. The die-hard rice eater that I am, I couldn’t resist adding a ladle of steamed rice to the bowl.It was delicious. I had some roasted papad and buttermilk to complete the meal so can you.
Note-If the dal thickens while simmering add some hot water to it.