Daal dhokli is a Rajasthani, Gujarati and Maharashtrian dish made by boiling thick wheat flour strips in lentil stew. It is considered a comfort food. It is widely believed that the Marwaris who had migrated to Gujarat invented the dish. Daal Dhokli is basically homemade fresh pasta in lentil curry. While the dish remains popular in Marwar part of Rajasthan, it is Gujaratis who have made it a staple in their homes. It is a healthy and nutritious meal that offers sufficient nutrition to the body. The dish is rich in proteins, iron, calcium and dietary fiber. It is also a good source of nutrition for the kids.... a nutritious one meal dish & the dhokli's just melt in the mouth while the warm lentil stew comfort and creat magic in the taste department. It has the goodness of a tasty protein-rich lentil broth along with the wholesomeness of flavored whole wheat flat bread. This authentic Gujarati dish is one of the simplest, healthy and most delicious delicacies, which can be prepared using some easily available ingredients. The flavours of this delicious recipe will surely please your taste buds.... so rich in flavours and is a perfect dish for family get-togethers as it is sure to be loved by people of all age groups.
Ingredients :
1 litre water
1/4 tsp turmeric powder
1 inch piece cinnamon
handful soaked peanuts
1 tblsp ghee/ oil
3/4 cup well cooked toor daal/ arhar/ pigeon pea
1 tblsp sugar/ jaggery or as desired
salt to taste
1 tblsp lime juice / tamarind juice / amchur
coriander leaves and finely chopped onion for garnishing
For the dhoklis :
300 gms wheat flour/ atta
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
2-3 tblsp ghee/ oil
salt to taste
For tempering :
2 tblsp ghee/ oil
1 tblsp mustard seeds
1 tsp cumin seeds
1/4 tsp asafoetida
1 sprig curry leaves
1 tsp red chilli powder
1 dry red chilli broken
Method :
1. Combine all the ingredients for dhokli in a deep bowl and knead into a semi-stiff dough using enough water. Cover the dough and keep aside.
2. In a deep sauce pan take 1 litre water & let come to a boil. Add tumeric powder, soaked peanuts, cinnamon stick, little salt, ghee and let boil.
3. In the meanwhile divide the kneaded dough into 4-5 equal portions and roll out into not very thick circles using little dry flour. Cut each circle into square or diamond shape dhoklis.
4. Drop in the dhoklis one by one into the spiced boiling water and let cook until they start floating on the top. Now add the cooked toor daal, sugar, salt to taste and let simmer for a while.
5. For tempering heat ghee in a pan. Add mustard and cumin seeds, asafoetida.... when the seeds crackel add dry red chilli and curry leaves .. fry for few seconds. lastly add the red chilli powder and pour the tempering over the dal stew. Add the lime juice and chopped coriander leaves and give a gentle stir.
6. Serve hot garnished with finely chopped onion and coriander leaves.
Ingredients :
1 litre water
1/4 tsp turmeric powder
1 inch piece cinnamon
handful soaked peanuts
1 tblsp ghee/ oil
3/4 cup well cooked toor daal/ arhar/ pigeon pea
1 tblsp sugar/ jaggery or as desired
salt to taste
1 tblsp lime juice / tamarind juice / amchur
coriander leaves and finely chopped onion for garnishing
For the dhoklis :
300 gms wheat flour/ atta
1 tsp red chilli powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin powder
2-3 tblsp ghee/ oil
salt to taste
For tempering :
2 tblsp ghee/ oil
1 tblsp mustard seeds
1 tsp cumin seeds
1/4 tsp asafoetida
1 sprig curry leaves
1 tsp red chilli powder
1 dry red chilli broken
Method :
1. Combine all the ingredients for dhokli in a deep bowl and knead into a semi-stiff dough using enough water. Cover the dough and keep aside.
2. In a deep sauce pan take 1 litre water & let come to a boil. Add tumeric powder, soaked peanuts, cinnamon stick, little salt, ghee and let boil.
3. In the meanwhile divide the kneaded dough into 4-5 equal portions and roll out into not very thick circles using little dry flour. Cut each circle into square or diamond shape dhoklis.
4. Drop in the dhoklis one by one into the spiced boiling water and let cook until they start floating on the top. Now add the cooked toor daal, sugar, salt to taste and let simmer for a while.
5. For tempering heat ghee in a pan. Add mustard and cumin seeds, asafoetida.... when the seeds crackel add dry red chilli and curry leaves .. fry for few seconds. lastly add the red chilli powder and pour the tempering over the dal stew. Add the lime juice and chopped coriander leaves and give a gentle stir.
6. Serve hot garnished with finely chopped onion and coriander leaves.
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