Dal Dhokli Banane ki Recipe with illustrated and visual instructions. There are several dal recipes that use various varieties of lentil for various reasons. However, none of these are one-pot meals and need a side dish like rice or chapati. However, this dal dhokli dish is special since it uses both lentil and wheat to provide a full meal.
What is Dal Dhokli:
Gujarat, Rajasthan, and Maharashtra are the western Indian states where you may get dal dhokli, a traditional Indian dish.
To prepare dal dhokli, little pieces of spicy dough are cooked with lentils. Every area has its own ideal formula, or even just every home. As the primary source of protein for many vegetarians, dal is a meal that is prepared almost daily in Indian households.
Preparing dal is the first step in making Dal Dhokli, which is a tasty one-pot lentil stew made by adding thinly stretched dough bits to the boiling dal. Although this dish has a big list of ingredients, it is not difficult to make.
Similar to Indian lasagna soup is dal dhokli. It resembles whole wheat pasta prepared from scratch served in a lentil stew. Definitely healthier.
I’m going to give you a recipe for Gujarati dal dhokli, which uses jaggery to give it a somewhat sweet flavour. I’ll include the instant pot and stovetop pressure cooker Dal Dhokli recipes below.
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Dal Dhokli Banane ki Recipe | Dal Dhokli Rajasthani | Gujarati Dal Dhokli
Equipment
- 1 Pressure cooker
- 1 cooking spud
- 1 Bowl
- 1 Saucepan
- 1 Deep non-stick pan
- 1 Knife
Ingredients
For Dal Dhokli Ingredients
- ½ Cup Arhar dal Toor dal or split pigeon peas
- 1 Cup Water
- 1½ Tbsp Peanuts
For making dough
- ½ Cup Whole wheat flour
- 1 Tbsp Besan(gram flour)
- ½ Tbsp Red Chilli Powder
- ¼ Tbsp Turmeric powder
- 1 Pinch Asafoetida (Hing)
- â…› Tbsp Carom Seeds (ajwain)
- 1 Tbsp Salt Add more as your taste
- 1 Tbsp Oil
For making Dal
- 3½ Cup Water
- ½ Tbsp Red Chilli Powder
- ¼ Tbsp Turmeric powder
- 1 Cup Tomato Tomato should be finely chopped
- 1 Piece Green Chilli
- ½ Tbsp Ginger Garlic paste
- 1 Tbsp Jaggery
- 1 Tbsp Cilantro or coriander leaves Finely Chopped
- 1 Tbsp Lemon Juice
For tempering
- ¼ Tbsp Mustard seeds
- 1 Tbsp Oil
- 6-7 Piece Fenugreek seeds
- ¼ Tbsp Cumin seeds
- 1 Piece Cloves
- ¼ Inch Cinnamon Stick
- 1 Piece Bay-leaf
- 6-7 Piece Curry-leaves
- 1 Pinch Hing
Instructions
Dal Dhokli Recipe Step by Step
- Toor dal should be well cleaned in cold water that is flowing.
- If you have the opportunity, soak in sufficient water for 15 to 20 minutes. The soaking phase may also be skipped. It'll be alright.
- In a pressure cooker, add the dal. Pour in a cup of water.
- Take a little piece of muslin fabric, stuff it with peanuts, then bind it. Create a "potli." Place into a pressure cooker. Alternately, choose a simple approach. Put glass or a steel katori with peanuts into the cooker.
- Put the weight on top of the cover and lid. Set the thermostat to medium. Give it 6-7 whistles to cook. Next, extinguish the stove.
- Allow the pressure to naturally decrease.
- Make the dough for the dhokla while the dal is pressure cooking.
- Place in a bowl all of the dry ingredients specified under "the dough." Mix thoroughly.
- Once the oil has been added, thoroughly integrate everything with your finger.
- Start kneading the dough now by gradually adding water. Prepare a bit firm yet smooth dough.
- Cover it and set it aside for 15 minutes.
- Divide the dough into two equal halves when it has rested. Form it into a smooth ball, then flatten it between your palms.
- Open the pressure cooker's cover now that the dal should be cooked.
- Open the peanut potli, take out the boiled peanuts, and set it aside.
- The dal will now be blended using an immersion hand blender after receiving 2 cups of water.
- Salt, turmeric powder, and red chilli powder are now added.
- Green chiles, tomatoes, and ginger paste should all be combined.
- Jaggery should be mixed in.
- Set the thermostat to medium. the dal to a boil.
- A small tadka pan on medium heat is used to heat the oil.
- When heated, add the mustard seeds. Ensure they pop.
- Add the fenugreek and cumin seeds next. Let them briefly bubble.
- Add the dried chiles, bay leaf, cinnamon stick, and cloves now. For 30 seconds, saute.
- Curry leaves and hing are added last.
- Stir the boiling dal after adding the tempering.
- Add cooked peanuts with lemon juice. Mix it. and keep at a low to medium heat simmer.
- One flat disc should be worked on at a time. Form a circle with a diameter of about 1½ inches.
- Place it on a dish and cover with a fresh kitchen towel. Roll the second dough ball in the same manner.
- Now place one of the rolled circles on the board and cut it into diamond shapes using a knife.
- Now, add two to three dhokli at a time while stirring the boiling dal. Thus, they do not adhere to one another. Dhokli will clump together if you add them all at once.
- Therefore, be sure to mix after each addition and add a few at a time. Then, after a few more, stir. Continue until every dhokli has been added.
- Don't forget to stir sometimes as it should simmer for 10 to 12 minutes.
- If extra water is required, add it. When you no longer feel raw after tasting a slice of dhokli, the stove is ready.
- Finally, stir in the chopped coriander leaves.
Video
Notes
- Storage: Leftovers can be kept in the refrigerator for two days in an airtight container. The Daal Dhokli thickens as it cools, so if you want it to reheat to a stew-like consistency, you'll need to add additional water. Reheat in a saucepan, stirring often to prevent sticking.
- Veggies: Although veggies aren't often used in this dish, you can always add them to make it even healthier. Some examples of vegetables to include are carrots, peas, beans, and others.
- Jain Modification: You may make this dish Jain by omitting the garlic and ginger.
- Dal Soaking: For this dish, I didn't soak the toor dal. The cooking time can be lowered to 3 minutes if the dal is soaked for two hours.
- If you don't want to use jaggery, you may use sugar in its stead. To prepare a hotter version of dal dhokli, you may also skip. Â
- Tamarill: I omitted tamarind from this recipe. On the other hand, tamarind water is included in the Maharashtrian variant of Vaan Phal. Add the tamarind water to the dal after letting 1-2 teaspoons of tamarind soak in boiling water for 15 to 20 minutes.
1.What distinguishes Gujarati and Rajasthani dal dhokli from one another?
ANS: Dal Dhokli from Gujarat is somewhat spicy, acidic, and sweet. Whereas Gujarati Dal Dhokli is far less spicy than Rajasthani Dal Dhokli. Furthermore, the traditional Rajasthani Dal Dhokli recipe does not include any sweetness.
Dhokli spiced whole wheat flour dough is shaped into a chapati or flatbread before being cut into diamond shapes for Gujarati Dal. On the other hand, Rajasthani dal dhokli dumplings are formed by hand into tiny discs.
While peanuts are added to dal dhokli made in Gujarati style, they are not in Rajasthani dal dhokli.
Toor/Arhar Dal, also known as split pigeon pea, is used to make Gujarati Dal Dhokli, which is less spicy. In contrast, there are a few dal dhokli variations in Rajasthan.
Split Black Gram, also known as “Urad Dal,” is used by certain Rajasthanis, while Split Green Gram, also known as “Moong Dal,” is used by others.
Some people also combine Urad with “Chana Dal” (Split Chickpea) or Urad dal with Chana Dal and Moong Dal.
No matter whatever option you choose, they are all delicious. For me, it doesn’t really matter how the dals are mixed. I frequently improvise when making dal dhokli, and the dals I use depend on how I’m feeling that day. Unplanned dinners can occasionally be the greatest.
2.Dhokli dal is it a full meal?
ANS: Yes, you can enjoy this complete Indian dinner straight out of the pot. This filling dish, called “Dal Dhokli,” is incredibly easy to prepare. Additionally, cooking requires relatively little time and effort.
3. How long can I store Dal Dhokli (pasta made in India)?
ANS: In the fridge, dal dhokli will remain fresh for two days. Simply reheat it just before serving.
4. Can dhokli be frozen?
ANS: This meal can be fully frozen, yes. In the freezer, it remains fresh for four weeks. Freshly prepared dal dhokli may be frozen, as can formed dhoklis.
Dhoklis should be formed and dusted with dry flour before freezing. Frozen for 1-2 hours, divide them out on a sheet pan or freezer-safe dish.
You may put them in freezer-safe Ziploc bags or other freezer-friendly containers after they have frozen. Prior to adding them to the boiling dal, let them thaw at room temperature for an hour.
