Dal Dhokli is a Gujarati, Rajasthani and Maharashtrian dish made by boiling flour based noodles or dumpling in split pigeon peas stew. It is widely believed that the Marwaris who had migrated to Gujarat invented the dish. While the dish remains popular in Marwar part of Rajasthan, it is Gujaratis who have made it a staple in their homes. It is considered a comfort food.
Dal Dhokli – Gujarati Cuisine
Preparation Time: 15 Minutes Cooking Time: 35 Minutes Servings: 4 Category: Dal Cuisine: Gujarati Cooking Method: Boiling
Ingredients For Dal 1 Cup Split Yellow Chickpeas (Arhar Dal) 2 Tomatoes, Diced 2 Tbsps. Ghee/ Oil 1/4 Tsp. Asafoetida/ Hing 1/2 Tsp. Cumin Seeds Red Chili Powder to Taste 1/2 Tsp. Turmeric Powder 1 Tsp. Coriander Powder Salt to Taste 2-3 Dry Red Chilies Few Curry Leaves 2 Green Chilies, Chopped
For Dhokli 1 Cup Wheat Flour 2 Tbsps. Gram Flour 1/2 Tsp. Red Chili Powder 1/2 Tsp. Turmeric Powder Salt to Taste 1 Tbsp. Oil Water, for Dough
Instructions: Wash and Soak the dal in water for 30 minutes at least. Place the dal in pressure cooker with 2 cups of water, salt and turmeric powder. Cook the dal in cooker till to 2-3 whistles. Release the steam and keep aside. Add wheat flour, gram flour, salt, red chili powder, oil, and turmeric powder in separate bowl and mix it. Add enough water slowly to knead soft dough like chapatti. Cover and keep aside for 15 minutes to rest.
Divide the dough into equal portion in round shape. Dust with dry flour and roll it like chapatti. Now cut into 1 inch strips like small cubes. Keep aside and sprinkle little flour to avoid dryness.
Take a thick bottom pan, add oil on medium flame. When oil is hot enough, add cumin seeds, asafoetida, curry leaves, dry red chilies and saute these spices for 2 minutes. Add chopped green chilies and tomatoes. After that add coriander powder and red chili powder and saute few minutes till to oil starts release. Once tomatoes are cooked, add cooked dal and dhokli one by one. After one boil, reduce the flame on low and cook till to dhokli becomes tender and fluffy. Now garnish with coriander and extra spoon of ghee, serve with rice as one pot meal.
Notes: You can sugar also if you prefer little sweetness. Even you can add kokum also instead of tomatoes to get tangy flavor.
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