Easy Recipe of Dal Dhokli
We’re diving into the delightful world of Dal Dhokli, a traditional Gujarati one-pot meal that merges strips of whole wheat flour, known as dhokli, with a slightly sweet, tangy, and spiced dal. Dal Dhokli, also known as Varan Phal or Chakolya, is a delightful dish hailing from the culinary traditions of Gujarat, Rajasthan, and Maharashtra. This one-pot wonder features diamond-shaped wheat flour roti gently simmered in a flavourful dal, resulting in a hearty and convenient meal that’s served in a bowl. The best part? I played the role of the sous chef while my daughter took the reins in the kitchen. It’s a momentous shift when you realize your child has grown up and is now teaching you. So, here’s the heart-warming Easy Recipe of Dal Dhokli for this comforting dish.
What is Dal-Dhokli?
It is a traditional Gujarati; a one-pot meal in which strips of whole wheat flour or the dhokli are simmered in a slightly sweet, tangy spiced dal. If you are a rice eater like me, then you could also serve it with rice to make it even more tasty and wholesome.
For The Dhokli
1 cup whole wheat flour
1 1/2 tbsp besan (gram flour)
Salt to taste
1/2 tsp chilli powder
1/2 tsp turmeric powder
1/4 tsp carom seeds (ajwain)
1 tbsp oil
2 tbsp whole wheat flour (for rolling)
For The Dal (Lentil Soup)
1 cup split pigeon pea (tuvar dal)
Salt to taste
1/2 tbsp lemon juice
2 tbsp chopped jaggery or gur (optional)
1 tsp ginger-green chilli paste
1 tsp chilli powder
3 tbsp chopped cashews or crushed peanuts
10 curry leaves
1/4 tsp turmeric powder
2 tbsp ghee
1/4 tsp cumin seeds
2 dried red chillies
1/4 tsp mustard seeds
1 tbsp oil
1/4 tsp asafetida
4 tbsp chopped coriander leaves
1 tbsp ghee
For the dhoklis
Combine all the ingredients for the dhoklis in a bowl and knead into a semi-stiff dough using enough water.
Cover the dough with a lid or muslin cloth and keep aside for at least 15 minutes.
Divide the dough into equal portions and roll out each portion into a thin disk by dusting a little whole wheat flour before rolling.
Heat a griddle and cook each chapati lightly from both sides.
Cool and cut each chapati into diamond or square shapes and keep aside.
You can cut the raw wheat flour into square or diamond shapes and simmer it in hot water until they are cooked.
Strain and add to the ready dal.
For the dal or lentil soup
Clean, wash and drain the dal.
Pressure cook the dal in 2 cups of hot water, salt and turmeric for 3 whistles.
Switch off and allow the steam to escape before opening the lid.
Now, add 1 cup of hot water to the cooked dal and blend it well until smooth.
Next, add 2½ cups of hot water after blending and mix very well in a pan. Add the jaggery or sugar at this point. I dislike sweet in my savoury and skipped this part.
To temper, the dal, take 1 tbsp ghee in a small frying pan and add the dried red chilli, cumin, and mustard seeds once they crackle, add the ginger-green chilli paste, chilli powder, peanuts or cashew nuts and curry leaves.
Lastly, add a pinch of asafetida.
Add this tempering to the dal, mix well and cook on a medium flame.
Just before serving, boil the dal and add the dhoklis, fresh coriander leaves and ghee. Mix well and cook on a medium flame for 1 to 2 minutes while stirring occasionally.
Serve immediately in a bowl with a squeeze of lime for that wonderful tangy taste. Make a meal of this hot steaming bowl full of nutrition, flavour and taste. The die-hard rice eater I am, I couldn’t resist adding a ladle of steamed rice to the bowl. It was delicious. I had some roasted papad and buttermilk to complete the meal, and so can you.
Note-If the dal thickens while simmering, add some hot water to it.