Gujarat

Dal dhokli

Name: Dal dhokli
Total time: 50 min
Yield: 4 servings
Cuisine: Gujarati
Ingredients: 3/4 cup toor dal (split pigeon peas); 2 tbsp peanuts; 3 to 4 pieces kokum; 2 tbsp jaggery; 1 medium chopped tomato; 1 inch grated ginger; 2 slit green chilli; 3/4 tsp divided turmeric (ground turmeric); 1 1/2 tsp divided red chilli powder (indian red chili powder); 2 tbsp ghee; 1 tsp mustard seeds; 1/2 tsp cumin seeds; 1 stick cinnamon 4 cloves, 1 bay leaf whole spices; 1 dried red chilli; 1 sprig curry leaves; a pinch asafoetida; Salt, to taste; a handful coriander leaves (cilantro); 1 1/4 cups whole wheat flour (wholemeal atta flour, chapati flour); 2 tbsp besan (chickpea flour, gram flour); 1/4 tsp ajwain (carom seeds); 2 tsp for the dough cooking oil (vegetable oil)

Pasta in dal, long before pasta knew India existed.

50 minTime

17 gProtein each

mediumSpice

Gujarat's one pot Sunday3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

469kcalsame

17 gproteinsame

13 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)¾ cup

Peanuts2 tbsp

Kokum3 to 4 pieces

Jaggery2 tbsp

Tomato1 medium, chopped

Ginger2.5 cm, grated

Green chilli2, slit

Turmeric (ground turmeric)¾ tsp, divided

Red chilli powder (indian red chili powder)1½ tsp, divided

Ghee2 tbsp

Mustard seeds1 tsp

Cumin seeds½ tsp

Whole spices1 stick cinnamon, 4 cloves, 1 bay leaf

Dried red chilli1

Curry leaves1 sprig

Asafoetidaa pinch

Saltto taste

Coriander leaves (cilantro)a handful

Whole wheat flour (wholemeal atta flour, chapati flour)1¼ cups

Besan (chickpea flour, gram flour)2 tbsp

Ajwain (carom seeds)¼ tsp

Cooking oil (vegetable oil)2 tsp, for the dough

Method

6 steps

1Pressure cook the toor dal with half the turmeric and 2 1/2 cups water for 4 whistles. Let the pressure release naturally, then whisk smooth.
2For the dhokli, mix wheat flour, besan, ajwain, the remaining turmeric, half the chilli powder, salt and oil. Knead into a firm dough with water and rest 15 minutes.
3Heat ghee, add mustard, cumin, whole spices, red chilli, curry leaves and asafoetida. Add tomato, ginger and green chilli and cook until soft.
4Add the dal, 2 cups hot water, peanuts, kokum, jaggery, remaining chilli powder and salt. Bring to a rolling boil.
5Roll the dough thin, cut into diamonds, and drop them one by one into the boiling dal, stirring gently. Simmer.
6Rest 5 minutes, add hot water if it has thickened, and finish with coriander and a spoon of ghee.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gujarat

Dal dhokli

Pasta in dal, long before pasta knew India existed.

50 minTime

17 gProtein each

mediumSpice

Gujarat's one pot Sunday3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

469kcalsame

17 gproteinsame

13 gfibresame

50minutessame

Per serving, worked out from the ingredient table.

Ingredients

Toor dal (split pigeon peas)¾ cup

Peanuts2 tbsp

Kokum3 to 4 pieces

Jaggery2 tbsp

Tomato1 medium, chopped

Ginger2.5 cm, grated

Green chilli2, slit

Turmeric (ground turmeric)¾ tsp, divided

Red chilli powder (indian red chili powder)1½ tsp, divided

Ghee2 tbsp

Mustard seeds1 tsp

Cumin seeds½ tsp

Whole spices1 stick cinnamon, 4 cloves, 1 bay leaf

Dried red chilli1

Curry leaves1 sprig

Asafoetidaa pinch

Saltto taste

Coriander leaves (cilantro)a handful

Whole wheat flour (wholemeal atta flour, chapati flour)1¼ cups

Besan (chickpea flour, gram flour)2 tbsp

Ajwain (carom seeds)¼ tsp

Cooking oil (vegetable oil)2 tsp, for the dough

Method

6 steps

1Pressure cook the toor dal with half the turmeric and 2 1/2 cups water for 4 whistles. Let the pressure release naturally, then whisk smooth.
2For the dhokli, mix wheat flour, besan, ajwain, the remaining turmeric, half the chilli powder, salt and oil. Knead into a firm dough with water and rest 15 minutes.
3Heat ghee, add mustard, cumin, whole spices, red chilli, curry leaves and asafoetida. Add tomato, ginger and green chilli and cook until soft.
4Add the dal, 2 cups hot water, peanuts, kokum, jaggery, remaining chilli powder and salt. Bring to a rolling boil.
5Roll the dough thin, cut into diamonds, and drop them one by one into the boiling dal, stirring gently. Simmer.
6Rest 5 minutes, add hot water if it has thickened, and finish with coriander and a spoon of ghee.

Serve it like this

Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Dal dhokli

Make it your way

Ingredients

Method

Dal dhokli

Make it your way

Ingredients

Method

Make it a meal