28 Exotic Dal Dhokli healthy & tasty!

Whether you are a college student simply beginning your own cooking experiments or a skilled cook with many supper events under your belt, there is always something brand-new to find out about cooking. We hope these Dal Dhokli recipe and tips can help you in your kitchen area tonight, as well as get used to fabulous home-cooked dishes.

The traditional Gujarati dal dhokli recipe is quite lengthy. Dal Dhokli is a traditional Gujarati dish. This recipe consists of spicy whole wheat uncooked roti pieces simmered into dal and cooked to perfection.

Provide wheat flour.
You need gram flour (besan).
Provide oil.
Use turmeric powder.
You need to prepare chilli powder.
Provide salt.
You need to prepare garam masala.
Prepare sugar.
Use lemon juice.
You need to prepare water.
Prepare Tur dal.
Prepare water.
Provide baking soda.
Provide oil.
Prepare curry leaves.
Prepare cumin seeds.
You need to prepare mustard Seeds.
Prepare cloves.
Use black peppers whole.
You need asafetida (hing).
Provide green chilli chopped (remove seeds).
You need tomatoes chopped.
You need to prepare coriander leaves cilantro / for garnishing.
Provide ghee (clarified butter).

Short Tips:

Sometimes all the dish needs is a squeeze of lime to take it to the next level. To get most of the juice out of citrus, roll it on a cutting board before slicing in.

Wash tur dal 2 times with water.
Boil tur dal, 1.5 cup water, baking soda and 3-4 drops oil in pressure cooker till 3 whistles.
Till tur dal is cooking, take a bowl and mix all dry ingredients in sequence.
Add lemon juice and mix it well.
Knead tight dough, which you can roll without dusting flour.
Take few drops of oil and rub it on palms and then onto surface of dough.
By this time pressure cooker will be done with 3 whistles, it takes approximately 10-12 minutes.
Let the cooker to cool down for 5-7 minutes.
Blend the dal. The consistency should not be thick, add water if required and blend it.
Take a pan which has lid or pressure cooker, add oil and put it on stove at medium heat.
As oil is a bit warm, add cumin seeds, Mustard seeds, black peppers, cloves.
As all seeds starts cracking, add curry leaves and sauté it for 15 seconds.
Add asafetida and sauté for 5 seconds.
Add tomato and green chilli and sauté it for about a minute.
Add blended dal and then add turmeric powder, salt, chili powder and garam masala, mix it well.
Let it boil on medium heat for 5 minutes, stir occasionally.
Meanwhile, let’s prepare dhokli.
Divide the dough into 2 parts.
Take one piece and roll it into circle of 7 inch diameter.
Cut it into diamond shape pieces as shown in Image 1.
Repeat step 19 and 20 for other part of the dough.
Check if the dal and the spices are blended well, if not then wait for few minutes.
Reduce the stove heat to low and Add dhokli one by one into dal.
Add peanuts; mix it carefully to preserve the shape of dhokli.
After mixing cover the lid of the pan or pressure cooker.
Cook it until dhokli tenders, for pressure cooker, keep the stove on medium heat and wait until 2 whistles.
Once done, take a bowl, garnish it with 1 tsp ghee, some coriander leaves and squeeze a small piece of lemon.
This recipe will result in four bowls.
Serve it hot. Ghee will add the nice flavor to dish, but it’s optional.
You can prepare this dish from leftover dal also. In case you have dal then prepare dhokli and start from step 10, adjust the spices quantity accordingly.

Then for a final touch a spicy tempering is added to this cooked dal dhokli. Gujarati Dal Dhokli Recipeis a one pot meal where strips of thepla dough are simmered in a flavourful toor dal flavoured with whole spices and a distinct flavour from the curry leaves. Dal dhokli (Rajasthani: दाल ढोकली) (Gujarati: દાળ ઢોકળી), varan phal (Marathi: वरण फळ), or chakolya (Marathi: चकोल्या) is a Rajasthani, Gujarati and Maharashtrian dish made by boiling thick wheat flour noodles (dhokli or phal) in a pigeon pea stew (dal or varan). It is considered a comfort food. How to make Dal Dhokli-Strips of whole wheat flour or dhokli cooked in a sweet, tangy spiced dal.

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