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.