Dal dhokli has been a childhood favorite of mine, sort of like soul food for me. Incidentally, in my home it was called dal baati. But it is nothing like the elaborate Rajasthani stuff. It is a simple dal and roti recipe with a twist. This is not the Gujarati dal dhokli recipe either but how it was made in my home on many afternoons. When you have it piping hot, it is bliss! I do crave for it sometimes and now the kids have taken onto it as well.
Here is how to make dal dhokli:
Tuar/Arhar dal 1 cup
1/2 tsp. turmeric powder
1 tsp chilli powder
For the dumplings:
Whole wheat atta dough just like for chapatis kneaded with salt and ajwain seeds.
For the tempering (tadka):
2 tbsp. ghee
1 tsp. jeera
1 pinch heeng (asafoetida)
2-3 broken dry red chillies
1 small onion finely chopped
2-3 cloves garlic
Chopped coriander leaves
- Wash the dal well. Keep it soaked for half an hour.
2. Add water to cover it and add turmeric powder, salt and chilli powder.
3. Take it in a pressure cooker and bring it to the boil.
4. Meanwhile, prepare the dumplings. To make these, roll out large, slightly thick rotis with your rolling pin. Cut them in diamond shapes. Mine are looking more rectangular than diamond shaped here. 🙂
5. Now drop them one by one into the boiling dal mixture. I normally put around 2 such rotis per person. Keep making them, cutting them and putting them in the boiling dal. Take care not to mish mash them together.
6. Add more water if needed. Now close the cooker and keep it on the heat for two whistles. Let it cool and open the cooker. Stir the dal dhokli. Add more water if the dal seems too thick. Check taste for salt.
7. Before serving, prepare the tempering. Take ghee in a pan. Let it melt. Now add cumin seeds and allow them to sputter. Add in the heeng and broken dry chillies. Cook for 30 seconds. Now add in the chopped onion and garlic. Fry till they are slightly caramelized/browned. I love that taste. Now tip in this tempering into the dal dhokli. Mix well. Garnish with coriander leaves and serve after sprinkling lime juice. You must serve this hot else it becomes thick and sticky later. A simple dish, it is a complete meal and very satisfying too. Enjoy!
- This is not Gujarati but more a UP dish similar to dal ka dulha.
- You can make your roti dough more spicy with addition of other spice powders if you like and even other flours as well.
- The beauty of this dish is in its simplicity.
- Have it hot or it gets very thick.
If you try it, let me know how it turned out.