Dal Dhokli

Popular Gujarati dish made with tuvar dal strips in spiced gravy.

Cooking Time:
Servings: 4

 Preparation Time:
 Category: Veg

 

Ingredients

•	Split pigeon pea (Masur dal/toor dal/arhar dal),soaked	1 cup
•	Whole wheat flour (atta)	2 cups
•	Gram flour (besan)	1/2 cup
•	Salt	to taste
•	Turmeric powder	1/2 teaspoon
•	Asafoetida	2 pinches
•	Red chilli powder	1 1/2 tablespoons
•	Ginger-green chilli paste	2 tablespoons
•	coriander leaves,finely chopped	2 tablespoons
•	Oil	2 tablespoons + for greasing
•	Ghee	2 tablespoons + 1 teaspoon
•	Mustard seeds	1 teaspoon
•	Fenugreek seeds (methi dana)	1/2 teaspoon
•	Curry leaves	8-10
•	Dried red chillies,broken	2
•	Peanuts	2 tablespoons
•	Jaggery (gur),grated	1 teaspoon
•	Onion ,finely chopped	3 tablespoons
•	Lemon	1/2

Method
Boil dal with 2 cups water, salt and ¼ teaspoon turmeric powder. Remove from heat and set aside. Combine wheat flour, gram flour, salt, remaining turmeric powder, a pinch asafoetida, 1 teaspoon red chilli powder, 1 teaspoon ginger-green chilli paste, 1 tsp chopped coriander and 2 tablespoons oil in a bowl. Mix well and knead into a stiff dough using sufficient water.

Heat 2 tablespoons ghee in a non-stick pan. Add mustard seeds, fenugreek seeds, curry leaves, dried red chillies, remaining asafoetida and sauté till the seeds splutter.
Add cooked dal, stir to mix, cover and cook till it boils.

Divide dough into equal portions. Grease worktop with little oil and roll out portions into thin large rotis. Apply little oil on top and set aside. Similarly make other rotis.
Add peanuts, remaining red chilli powder, remaining ginger-green chilli paste to the dal and cook.

Cut diamonds from rotis, add to the dal and keep stirring once a while.Add jaggery, stir to mix, cover and cook for 5 minutes. Transfer into a serving dish. Drizzle 1¼ teaspoons ghee on top, garnish with chopped onion, remaining chopped coriander and squeeze lemon juice on it. Serve hot.