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Dal Dhokli
A popular one pot Gujarati/Rajasthani dish for lunch.
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Course:
Main Course
Cuisine:
Gujarati, Indian, Rajasthani
Keyword:
dal, dhokli, no onion no garlic, one pot meal, pasta
Ingredients
For Gravy:
1
cup
Split Green Gram (Green Moong Dal)
with skin
1/4
tsp
Turmeric Powder
1
tsp
Chilli Powder
1/2
tsp
Jeera Powder
1 1/2
tbsp
Coriander Powder
Salt
as required
1
Bay Leaf
few
Curry Leaves
few
Asafoetida Powder
1/2
tsp
Cumin Seeds
2
tbsp
Oil
2
tbsp
Ghee
1/2
tsp
Garam Masala Powder
For Dhokli:
1/2
cup
Wheat Flour
1/4
tsp
Turmeric Powder
1/2
tsp
Jeera Powder
1
tbsp
Coriander Leaves
chopped
1
tsp
Oil
1
tsp
Powdered Salt
Instructions
Mix turmeric, jeera powder, chopped coriander, salt and little oil with wheat flour.
Add enough water and knead like a chapathi/thepla 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.
Just before serving add melted ghee on top.
Notes
For the regular variation, add 1 chopped onion and 2 to 3 finely chopped garlic to the dal.