Dal Dhokli is a famous Gujarati dish. Served as a curry during lunch or dinner, it is also a meal in itself and is popularly known as Indian style Pasta in a dal curry.

Ingredients:

For Gravy

Split Green Gram (GreenMoong Dal) – 1 cup, with skin

Turmeric Powder – 1/4 tsp

Chilli Powder – 1 tsp

Jeera Powder – 1/2 tsp

Coriander Powder – 1 1/2 tblsp

Salt as required

Bay Leaf – 1

Curry Leaves – few

Asafoetida Powder – little

Cumin Seeds – 1/2 tsp

Oil – 2 tblsp

Ghee – 2 tblsp Garam Masala Powder – 1/2 tsp

For Dhokli

Wheat Flour – 1/2 cup

Turmeric Powder – 1/4 tsp

Jeera Powder – 1/2 tsp

Coriander Leaves – 1 tblsp, chopped

Oil – 1 tsp Powdered

Salt – 1 tsp

Method

–              Mix turmeric, jeera powder, chopped coriander, salt and little oil with wheat flour.

–              Add enough water and knead like a chappathi dough.

–              Roll out like chapatis and cut into even sized square pieces (1 inch thickness)

–              Heat plenty of water in a broad vessel. When it stars boiling add the dhokli pieces and cook till just soft.

–              Strain excess water through a colander and keep dhokli pieces separately.

–              Pressure cook the dal in enough water till just soft (one whistle).

–              Heat oil and ghee in a kadai. When it becomes hot add bayleaf, curry leaves, cumin seeds, asafoetida powder.

–              Stir for a minute and add coriander powder, red chilli powder, jeera powder, turmeric powder.

–              Mix quickly and pour the cooked dal and salt.

–              Cook for a few minutes, add dhokli pieces at the end and boil for 1-2 minutes.