This very interesting Gujarati dish was always my favourite though I had never tried making it! Was always lucky to have Gujarati friends who would make it so I could devour it!
Recently I was visiting someone really very close to me and to my surprise, her mother had made Dal Dhokli for me…It was absolutely divine and I relished it. After reaching home, I felt it was time I learnt how to cook this wonderful wholesome dish and so I got the recipe from her.
Mrudula Kothari immediately shared the recipe with me. Mrudula sent me a voice message as to the ingredients and the method of cooking Dal Dhokli. It was very clear and the way she guided me through the recipe made it very simple.
I gathered all the ingredients and set about making this dish for the first time ever…and it turned out exactly the way Mrudula had made…
Here is how I made it:
I took 1 large cup of tuvar dal ( split pigeon peas ), washed it and soaked it for 30 minutes. ( this step is optional)
Cooked the same in the pressure cooker till completely mashed. I used the churner to mash it even more to a fine paste. Added sufficient water and emptying the same in a big vessel, kept it on the gas to simmer.
The masalas I added were:
Dhaniya powder ( coriander )1 spn, Jeera powder ( cumin )1/2 spn, Haldi powder ( turmeric )1/2 spn ,Chilly powder- 1 spn, ½ a spoon of garam masala.
1 big spoonful of ginger and chilly paste, a few curry leaves, a lemon sized piece of jaggery ( if you prefer it a bit sweet ), a handful of peanuts and whole kokum 4-5 or 1 spn of tamarind paste and salt to taste.
I allowed it to come to a boil and then let it simmer on the gas.
Meanwhile I went about making the dhokli!
1 cup wheat flour, 2 teaspoons besan (gram flour), a bit of haldi, garam masala, ginger chilli paste, jeera and dhaniya powder and chilli powder, salt. I took all these in an open colander and made it into a dough. (1/2 a spoon of ajwain- optional).
Rolled it out like a chapatti ( pancake ). Mrudula had told me to make it a bit thick as otherwise once it was put in the dal it would break into small bits and lose the authenticity of the dish.
So a medium thick roti ( like a paratha basically ) – I cut it into triangles. (Make lengthwise slits and then cross lines on the roti)
Now these triangle pieces I immersed in the dal on the gas. Allowed it to cook for another 15 minutes till the dhokli was cooked properly.
I switched off the gas and took a small pan – 2 -4 teaspoons of oil – added Rai (mustard seeds), jeera, methi , hing (asafoetida), curry leaves and once all had spluttered well I added this to the dal dhokli.
Chopped half a bowl of coriander leaves and sprinkled it onto the wonderful looking dal dhokli.
Totally excited about the perfect outcome ( as the dhokli was whole and not broken at all!!) I took the vessel and kept it on the dining table.
Served it with thin slivers of onion and roast papad-
Use deep dishes to serve.
As dal, wheat flour, gram flour etc are used in the dish, it is a wholesome dish in itself and now an all time favourite of my family!!
Thanks to Mrudula!!!