Dal Dhokli Recipe Kit Recipe

About this recipe

Discover the authentic flavors of Gujarat with this Dal Dhokli recipe kit, a wholesome and comforting dish that combines soft toor dal with tender wheat flour dumplings. This traditional recipe features a blend of aromatic spices like turmeric, asafoetida, cumin, and mustard seeds, along with fresh ingredients such as ginger, garlic, tomatoes, and coriander leaves. Perfect for a hearty and satisfying meal, Dal Dhokli is easy to prepare with step-by-step instructions that guide you through cooking the dal, kneading the dough, and creating the flavorful dumplings. Whether you're new to Gujarati cuisine or a seasoned cook, this recipe offers a delightful way to enjoy a classic dish that is both nutritious and delicious. Bring the taste of Gujarat to your kitchen and savor the comforting warmth of homemade Dal Dhokli with this easy-to-follow recipe kit. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 100 g Garlic
• loose Ginger
• 500 g Tomato - Hybrid
• 500 g Toor Dal
• 500g Good Life Raw Peanuts 500 G
• 200 g Table Salt
• 50 g Asafoetida Powder
• 100 g Jeera
• 100 g Yellow Mustard Seeds
• 20 g Turmeric Powder
• - Red Chilli Powder
• 500 Ml Champion Oil

Instructions

1. 1. Gather all ingredients: 1 cup tuvar dal (pigeon pea lentils), 2 cups wheat flour, 1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp cumin seeds, 1/2 tsp asafoetida (hing), 1 tsp mustard seeds, 2-3 green chilies (slit), 1-inch ginger (finely chopped), 2-3 garlic cloves (finely chopped), 1 medium tomato (chopped), 1/2 cup peanuts, 1/2 cup fresh coriander leaves (chopped), 1 tbsp jaggery (optional), 2 tbsp oil, salt to taste, and 5-6 cups water.
2. 2. Wash the tuvar dal thoroughly and pressure cook it with 2 cups of water, turmeric powder, and a pinch of salt for 3-4 whistles until soft. Once done, mash the dal lightly and set aside.
3. 3. In a large mixing bowl, combine wheat flour, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1 tbsp oil, and salt to taste. Add water gradually and knead into a firm dough. Cover and let it rest for 15 minutes.
4. 4. Roll out the dough into a thin sheet (about 1/4 inch thick) using a rolling pin. Cut it into diamond-shaped or square pieces (dhokli) and set aside.
5. 5. Heat 1 tbsp oil in a large pot or kadhai. Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida, green chilies, ginger, and garlic. Sauté for a minute until aromatic.
6. 6. Add chopped tomatoes and cook until they turn soft and mushy. Stir in the remaining turmeric powder, red chili powder, and peanuts. Cook for another 2 minutes.
7. 7. Add the mashed dal to the pot along with 3-4 cups of water. Mix well and bring it to a boil. Adjust the consistency by adding more water if needed.
8. 8. Add jaggery (if using) and salt to taste. Stir well and let the dal simmer for 5-7 minutes on medium heat.
9. 9. Gently drop the dhokli pieces into the simmering dal one by one, ensuring they don’t stick together. Cook covered for 8-10 minutes, stirring occasionally to prevent sticking.
10. 10. Check if the dhokli pieces are cooked through and soft. Adjust the consistency of the dal by adding more water if it’s too thick.
11. 11. Garnish with freshly chopped coriander leaves and turn off the heat.
12. 12. Serve hot with a drizzle of ghee (optional) and enjoy with steamed rice or roti.