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Dal Dhokdi

A traditional gujarati one pot, wholesome meal with dal and roti.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

Dal

  • 1/2 cup tuvar dal (piegon peas) boiled with turmeric and blended
  • 1 green chili slit
  • 2 tsp crushed ginger
  • 1 tsp red chili powder
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 2 tbsp jaggery or as per your liking
  • 4 to 5 pieces of kokum
  • 10 curry leaves
  • salt as per taste
  • chopped cilantro for garnish

Vaghar (Tempering)

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1/4 cup peanuts
  • 1/2 tsp fenugreek seeds
  • 4 dried red chilies
  • 1/2 tsp hing
  • 5 curry leaves

Dhokdi

  • 1 cup whole wheat flour
  • 1/4 tsp turmeric powder
  • 1 tbsp kashmiri red chili powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp hing
  • 1 tbsp oil
  • salt as per taste
  • lukewarm water for kneading

Instructions
 

  • In a heavy bottom pot on a medium low heat, add cooked dal, 1 cup of water, ginger, green chilies, red chili powder, coriander powder, cumin powder, jaggery, kokum, curry leaves and salt (as per taste) and give it a nice stir.
  • Let the dal cook on a medium low heat until it reached gentle boil, around 10-12 minutes.
  • Meanwhile for dhokdi dough, mix all the dry ingredients and oil first. Then slowly add lukewarm water to make a soft dough, similar to roti dough. Cover and let it rest for 5 minutes.
  • Take a ball size dough, dust with rice flour and roll it into a thick roti. It's ok if it is not round!
  • Cut the roti into diamond shape or shape of your choice and place aside, covered.
  • Repeat for rest of the dough.
  • Once the dal comes to gentle boil, drop the dhokdi carefully in the dal and continue cooking for another 10 to 15 minutes. The dal should starts to thicken and forms a layer on top.
  • Adjust salt as per taste. Add more jaggery for sweetness and lemon juice for tartness.
  • In a separate pan heat the oil for tempering. Once hot, add peanuts and let them brown.
  • Add mustard seeds, fenugreek seeds and dried chilies and cook for 30 seconds.
  • Turn off the heat; add curry leaves and hing and give the tempering a quick stir.
  • Pour the tempering on the dal, cook for another 5 minutes.
  • Garnish with chopped cilantro, serve warm by itself or with rice.