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Jain Dal Dhokli

Dal Dhokli

Dal Dhokli (Dumplings In Lentil Curry) is a traditional gujarati food. Dal Dhokli is pieces of seasoned dough cooked in lentils and topped off with a tempering, lemon juice and cilantro. It is a very popular Gujarati/Rajasthani dish and you’ll find variations of it all over the place.

Serving : 2-3 Person

Ingredients :

For Dhoklis :

  • 1 cup Wheat Flour
  • 1/2 tsp Red Chilli Powder
  • 1/4 tsp turmeric (Haldi) Powder
  • 2 tsp Oil
  • Salt To Taste
  • 1 tsp Carom seeds (Ajwain)

For Dal :

  • 1/2 cup Toovar Dal(yellow pigeon peas)
  • 1 tbsp Raw Peanuts
  • 1 tbsp Ghee
  • 1/2 tsp Mustard (rai) seeds
  • 1/2 tsp Cumin (Jeera) seeds
  • 1/2 tsp Fenugreek (Methi) Seeds
  • 3-4 Cloves (Lavang)
  • 1 slit Green Chilly
  • 6-8 Curry Leaves
  • Pinch of Asofoetida (Hing)
  • 1 Tomato (finely chopped)
  • 2 tsp Lemon Juice
  • 1/2 cup Jaggery (Gur)
  • 1/2 tsp Turmeric (Haldi) Powder
  • 1/2 tsp Red Chilli Powder
  • Salt To Taste
  • Coriander (finely chopped) to garnish

Method :

For Dhoklis : Mix all the ingredients and knead into a firm dough. Divide into 3 balls and roll out each ball into thin flat chapati using dry flour. Sprinkle some dry flour on each chapati so that it dosent stick to each other. Cover the chapatis and keep it aside.

For Dal : Pessure cook 1/2 cup dal in 2 cups of water (around 3-4 whistles). Pressure cook peanuts seperately (around 2-3 whistles). Let the pressure cooker cool down and then blend the dal properly with hand blender and keep it aside.

Heat ghee in a pan and add mustard seeds, methi seeds, cloves and let it crackle. Once it crackles, add jeera, hing, slit green chilly, curry leaves and hing. stir for 30 sec and then add finely chopped tomatoes, turmeric, red chilli powder. Cook till tomato softens. Add boiled and mashed dal, peanuts, 2 cups of water, jaggery, lemon juice and  salt. Mix everything and bring it to a boil. Cut the rolled chapatis in diamonds and add dhokli pieces in dal one by one. Stir very lightly taking care that dhokli dosent break. Simmer it on medium flame for 10 minutes (If  dal thickens while simmering, you can add boiling water to it). Remove from the flame when dhokli is cooked properly.

Garnish with coriander and serve hot with theplas.

Tip :

  1. To prepare dal dhokli on tithi, you can replace green chilli with dried red chilli, lemon juice with approximately 4-6 soaked kokum, and dried curry leaves.
  2. You can make theplas from the dhokli dough, roll out smaller flat rotis from the dough and roast on hot tawa using oil till it turns golden brown from all the sides.

 

Keywords: Dhal, dokli, doklhi, dhokli, lentil, curry, dumpling, dokali, dhokali

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6 Comments on “Dal Dhokli

  1. Thanks Asha for your question, Dont add too much oil while making dhokli dough. After adding dhokli to boiling daal, dont stir it continuosly. Stir the dhoklis occasionaly and very lightly so that dhoklis dosent break.

  2. Made dal dhokli … Superb it turned out …
    Also made chutti moong dal which was yummy too
    Waiting for Sev tamer a recipe
    Sejal… Awesome website