Dal Dhokli
Dal Dhokli is a traditional Indian dish made by simmering spiced wheat flour dumplings in a seasoned lentil soup.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Toor Dal (rinsed and soaked) | 250 | Grams |
| Whole Wheat Flour (for making dhokli) | 200 | Grams |
| Water (for cooking dal) | 1.5 | Liters |
| Ghee (for tempering) | 4 | Tbsp |
| Mustard Seeds (for tempering) | 1 | Tsp |
| Cumin Seeds (for tempering) | 1 | Tsp |
| Asafoetida (for tempering) | 0.5 | Tsp |
| Turmeric Powder (for dal) | 1 | Tsp |
| Red Chili Powder (for dal) | 1 | Tsp |
| Coriander Powder (for dal) | 2 | Tsp |
| Jaggery (grated, for sweetness) | 2 | Tbsp |
| Lemon Juice (for tanginess) | 2 | Tbsp |
| Salt (to taste) | 2 | Tsp |
| Curry Leaves (fresh) | 10 | Count |
| Green Chilies (slit) | 2 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 4 | Clove |
| Coriander Leaves (chopped, for garnish) | 1 | Bunch |
Instructions
- Soak the toor dal in water for at least 1 hour.
- In a pressure cooker, add soaked dal, 1.5 liters of water, turmeric powder, and salt. Cook until dal is soft.
- In a bowl, mix whole wheat flour with a pinch of salt and water to form a soft dough. Roll out thin and cut into diamond shapes to make dhokli.
- In a large pot, heat ghee and add mustard seeds, cumin seeds, asafoetida, curry leaves, green chilies, ginger, and garlic. Sauté until fragrant.
- Add cooked dal to the pot along with red chili powder, coriander powder, jaggery, and lemon juice. Bring to a boil.
- Add the dhokli pieces to the boiling dal and cook on medium heat until the dhokli is cooked through.
- Adjust seasoning with salt and garnish with chopped coriander leaves before serving.
Prep
- Soak toor dal in water for at least 1 hour.
Kitchen equipment
Pressure CookerRolling Pin