Dal Dhokli Recipe Kit Recipe

About this recipe

Experience the authentic flavors of Gujarat with our Dal Dhokli Recipe Kit, a comforting and wholesome dish that combines soft wheat dumplings in a tangy and spiced lentil stew. This kit includes all the essential ingredients like pigeon pea, gram flour, kokum, and aromatic spices to recreate this traditional delicacy at home. Perfect for a hearty meal, Dal Dhokli is a one-pot wonder that balances sweet, sour, and spicy flavors effortlessly. With easy-to-follow instructions, you can master this dish in no time. Order Now on the AnyFeast website or app and bring the taste of Gujarat to your kitchen!

Ingredients

• - Asafoetida Bwfo Free Uk Mainland P&P
• 100G Greenfields Brown Mustard Seeds, 100G
• 12G Greenfields Curry Leaves, 12G
• 500G Natco Toor Dal, 500G
• 100 G Saras Turmeric Haldi Powder
• 1 L Ktc Sunflower Oil
• 1.5 Kg Best In Plain Flour 1.5 Kg
• 2 Kg Ktc Superfine Gram Flour 2kg
• - Marnoto Hand Harvest Fine Sea Salt
• 100G Natco Kashmiri Chilli Powder, 100G
• 100G East End Garam Masala Powder

Instructions

1. 1. Rinse and soak 1 cup of toor dal in water for at least 30 minutes. This will soften the dal and reduce cooking time.
2. 2. While the dal is soaking, prepare the Dhokli dough. In a mixing bowl, combine 1 cup of plain flour, 1/2 cup of gram flour (besan), 1/4 teaspoon of turmeric powder, a pinch of fine sea salt, and 1 tablespoon of sunflower oil. Gradually add water and knead into a smooth, firm dough. Cover and let it rest.
3. 3. After the dal has soaked, cook it in a pressure cooker with 3 cups of water, 1/4 teaspoon of turmeric powder, a pinch of asafoetida (hing), and fine sea salt. Cook until the dal is soft and mushy. Once cooked, mash the dal lightly or blend it into a smooth puree, depending on your preference. Set aside.
4. 4. Roll out the Dhokli dough into thin sheets on a floured surface. Cut the sheets into small diamond-shaped pieces and set them aside. These will be added to the dal later.
5. 5. Heat 2 tablespoons of sunflower oil in a large pan or pot. Add 1 teaspoon of brown mustard seeds and let them splutter. Then add 1/4 teaspoon of asafoetida (hing), 1/2 teaspoon of garam masala powder, 1/2 teaspoon of Kashmiri chilli powder, and a handful of curry leaves. Sauté until aromatic.
6. 6. Add the cooked dal puree to the pan and bring it to a gentle boil. Stir well to combine the spices with the dal.
7. 7. Add 2 tablespoons of palm sugar and adjust the water to achieve a soupy consistency. Stir to dissolve the sugar completely.
8. 8. Gently drop the Dhokli pieces into the boiling dal mixture. Stir occasionally to prevent sticking. Allow the Dhokli to cook for 10-15 minutes or until they float to the top and are cooked through.
9. 9. Taste and adjust the seasoning with fine sea salt, if needed. If you prefer additional heat, you can add a pinch of red chilli flakes.
10. 10. Serve the Dal Dhokli hot, garnished with a few curry leaves for a fresh and aromatic finish.