How to cook Dal Dhokli

Posted on Oct 13 2018 - 3:01pm by kumar
  • Prep Time: 2 Hours
  • Cook Time: 30 mins
  • Serves: 4 People

    Ingredients to cook Dal Dhokli :

  • For Dhokli :
  • Wheat Flour – 1/2 cup
  • Turmeric powder – 1/4 teaspoon
  • Asafoetida (hing) – 1 big pinch
  • Salt to taste
  • For Dal :
  • Toovar Dal – 1 cup
  • Tomatoes (finely chopped)
  • Green Chillies – 2-3
  • Dried kashmiri Red Chillies – 2-3
  • Imli (dried) – 2 tablespoon
  • Jaggery – 1 tablespoon
  • Mustard Seeds – 1/2 teaspoon
  • Cumin seeds- 1/2 teaspoon
  • Turmeric powder – 1 teaspoon
  • Curry Leaves – 7-8
  • kashmiri Red Chilli Powder – 1 teaspoon
  • Oil – 2 tablespoon
  • Salt to taste
  • A handful of Peanuts
  • Coriander (finely chopped) – 2-3 tablespoon

    How to cook Dal Dhokli :

  • Mix all the ingredients for the dhokli and make hard dough using as little water as possible.
  • Keep it aside for 10 minutes.
  • Soak imli in hot water for 15mins, make a puree out of it with your hands.
  • Discard the pulp after straining the puree.
  • Wash and soak the dal for two hours. After two hours drain the dal.
  • In a pressure cooker, boil toovar dal with green chilli, 1 chopped tomato, salt, turmeric powder and 1 1/2 cup water for 4 whistles.
  • Let the steam release, let it cool down to room temperature.
  • Mash the dal with a masher till it has a smooth consistency.
  • Now put it back on the flame on a high heat & add 1 finely chopped tomato, imli puree, chopped jaggery, handful peanuts, 2 cups of water & salt to taste.
  • Let it come to a boil & simmer for 2minutes
  • Meanwhile, roll the dhokli dough into a thin roti cut into medium size diamond shapes.
  • Put the diamond pieces one after the other in the boiling dal, simmer for 6-7 minutes on low heat till it cooks.
  • Heat the oil in a tadka pan or a small non stick pan, add the mustard seeds, cumin seeds, hing, curry leaves, dried kashmiri chillies and kashmiri chilli powder.
  • Quickly pour this tadka over the dal, immediately cover the pressure cooker with a lid to lock the tadka aromas.
  • Garnish with coriander leaves.
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