Daal Dhokli (traditional gujarati one pot meal)

Part 1- making the dal
Ingredients for the Dal;
2 cups toovar dal (arhar)
2 tablespoons peanuts (cleaned of skin)
8 pieces cocum soaked
1 tomato chopped
3-4 tablespoons jaggery
1 tsp haldi, red chilli powder
1/2 tsp lemon juice
a little grated ginger, mustard seeds, curry leaves, whole jeera, methi seeds,2 cloves,a little hing, all  for tempering.
4 green chillies slit
salt to taste
Method:
Pressure cook the dal until cooked, cool and blend it smooth, then add 3 cups of water to the dal puree , no llumps no whole dal remaining.
Take some ghee, add mustard seed, upon crackling add jeera, curry leaves methi seeds, cloves, hing.
Add, tomato, jaggery, ginger, peanuts,turmeric powder lemon juice green chillies ,cocum and cook on low flame for 10 mins.
then add dal and salt and simmer for about 15 mins on low flame.
For Dhoklis:
Ingredients:
1 cup whole wheat atta
1/2 tsp turmeric powder
1/2 tsp chili powder
1/2 tsp hing
2 tbl spoon oil
1/4 tsp ajwain seeds
salt.
Method:
Knead all the ingredients together and make a dough, should be firm.
divide the dough into 4 parts, roll out each into thin chapatis.
cut out diamond shapes about and inch and half out of each roti and while doing this, let the dal reach a boil.
Assembling:
Once the dal is boiling, add the dhoklis one by one giving it a few seconds between each time, or else they can gather in the dal and make a big lump.
once all dhoklis in, garnish with coriander and serve hot.
By
Aditi Sheth
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2 responses to this post.

  1. Posted by suman on November 7, 2011 at 1:20 pm

    Hi Aditi
    For dhoklis do you add the uncooked diamond shaped rotis in the boiling dhal? Do you boil further.
    Thanks.

    Reply

    • Hi Suman,

      Yes the dhoklis can be square or diamond shaped and once you roll out the dough and cut it, they are added to the boiling dal, start with few at a time. the dhoklis will surface as soon as you put them.
      an added tip: if you are making this for the first time, put the dhoklis in the center of the pot where the dal is bubbling…and add a spoon of ghee before adding the dhoklis, this will prevent the dhoklis from sticking to each other. boil the whole thing for about 10 mins further and it should be done.

      Reply

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