Dal Dhokli

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Dal Dhokli 
Strips of whole wheat flour rotis cooked in a sweet spicy tempered dal. This one pot meal is a Gujarati classic and a must try if you want to really enjoy the fabulousness of vegetarian Indian cuisine. Served piping hot, topped with chopped onions, coriander and roasted peanuts this is a perfect winter comfort meal.
Dal Dhokli
Dal Dhokli 


Ingredients 



  • Split pigeon pea (toor dal/arhar dal) soaked for ½ hour 1 cup
  • Whole wheat flour (atta) ¾ + for dusting
  • Gram flour (besan) ¼ cup
  • Asafoetida a pinch + teaspoon
  • Roasted peanuts 1½ tablesp for garnishing
  • Turmeric powder ¾ teaspoon
  • Red chilli powder 1 teaspoon
  • Salt to taste
  • Oil 1 tablespoon
  • Ghee 1 tablespoon
  • Mustard seeds 1 teaspoon
  • Fenugreek seeds (methi dana) ¼ teaspoon
  • Curry leaves 8-10
  • Dried red chillies 2
  • Green chilli paste 1 teaspoon
  • Jaggery (gur) grated 2 teaspoons
  • Juice of ½ lemon
  • Onion chopped for garnishing
  • Fresh coriander leaves chopped for garnishing


Method




  1. Drain pigeon peas and pressure cook with ¼ teaspoon turmeric powder, a pinch asafoetida, peanuts and 2cups water till3-4 whistles are given out or till the pigeon peas are soft.
  2. Take whole wheat flour, gram flour, ¼ teaspoon asafoetida, remaining turmeric powder, chilli powder, salt in a bowl and mix well. Add sufficient water and knead into a stiff dough. Add 1 tablespoon oil and knead again.
  3. Divide the dough into 2 equal portions. Dust worktop with some flour, roll out each portion to a large thin disc and cut each disc into diamonds.
  4. Whisk the cooked pigeon peas.
  5. Heat ghee in a deep non-stick pan. Add mustard seeds and let them splutter.
  6. Add fenugreek seeds, remaining asafoetida, curry leaves and broken dried red chillies and sauté for 30 seconds. Add green chilli paste and sauté for 30 seconds.
  7. Add pigeon peas mixture and mix. Add ½ cup water and mix. Add jaggery, mix and cook till the mixture comes to a boil.
  8. Add dough diamond pieces and mix lightly. Add ¼ cup water and salt, mix, cover and cook for 5-7 minutes.
  9. Switch off heat, add lemon juice and mix.
  10. Serve hot garnished with onion, coriander leaves and peanuts.

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