Dal Dhokli

One of the things that separates Gujarat from Kathiawad for me, is dal dhokli. I tasted it for the first time in Ahmedabad. Our neighbor, Hema aunty, would make it in large volumes and distribute it to all the neighbors. And it was always mouth-watering. Putting manners aside, it was always "Wow, thank you!" rather than "No, thank you!".

Dal Dhokli is a meal by itself for Gujaratis, or for the rest of us, a scrumptious side dish, to go with Gujarati snacks.

Serves 4


Ingredients

For The Dhokli dough

2 cup whole wheat flower (aata)  
1 cup chick pea flour (besan)  
1/4 tspn asfoetida (heeng)

1/4 tspn carom seeds (ajwain)
1 tbspn oil

salt to taste

For The Dal

1 cup tuver (arhar) dal  
1 tbspn oil
1 tspn mustard seeds (rai)  
1 tspn fenugreek seeds (methi) 
6-8 curry leaves (kadi patta) 

3 slitted Thai peppers 

1 tbspn grated ginger
2 cloves

2 tbspn peanuts
2 dried red peppers

1 tspn turmeric powder (haldi powder) 

2 tspn cumin powder (jeera powder) 

2 tspn coriander powder (dhaniya powder)
1/4 tspn asfoetida (heeng) 
2 kokum, soaked - optional
1 cup jaggery (gur) 

1/2 tspn red chili powder

1 tbspn lemon juice

salt to taste 

2 tbspn ghee

For garnishing

4 tbspn finely chopped onions

4 tbspn finely chopped cilantro

1 tbspn lemon juice

 

Preparation 

1. Combine the Dhokli ingredients in a bowl and knead into a firm dough using enough water.
2. Divide the dough into 6 equal portions and roll out like parathas, about 4 mm thick.
3. Cut into diamond shapes - dhoklis, and set aside.
4. Finely chop the onions and cilantro for garnishing.

Instructions

1. Ideally, the dal needs to be soaked for 4 hours, and then pressure cooked with an equal measure of water for 20 minutes with turmeric and salt. 
2. If the dal is not soaked, pressure cook with twice the measure of water for 40 minutes with turmeric and salt.
3. Blend the dal with a hand blender into a homogenous pulp.
4. Heat the oil, and add mustard seeds (rai).
5. Add fenugreek seeds (methi) and carom seeds (ajwain). 
6. After half a minute, add curry leaves, chopped peppers and grated ginger, cloves and peanuts.
7. Stir for a minute.
8. Add the spice powders, and stir for a minute.
9. Sprinkle the spice powders on top.
10. Add the blended dal, an equal measure of water, and stir slowly.
11. Add asafoetida (heeng), kokum, red pepper powder, lemon juice, and salt.
12. Let the dal come to a boil, stirring occasionally.
13. Add the dhokli, and take the dal off the heat. 
14. Cover for 20 minutes. 
15. Take off the heat. 

Serving

1. Just before serving, heat the dal but don't bring it to a boil. 
2. Stir occasionally and gently so the dhokli does not break.
3. Sprinkle chopped onions, chopped cilantro and add lemon juice.