Thursday, February 3, 2022

Dal dhokdi | દાળ ઢોકળી | Kathiyawadi dal dhokdi | Gujarati authentic dal dhokli | No onion No garlic

For dhokli

Wheat flour - 1/2 cup,
Gram flour - 1/2 cup,
Oil - 1 btsp,
Salt - to taste,
Turmeric powder - 1/4 tsp,
Red chilli powder - 1/2 tsp,
Coriander & cumin powder - 1 /2 tsp,
Coriander(finely chopped) - 1/4 cup,
Sugar - 1/4 tsp,
Lemon juice - 1/2 tsp,
Baking soda - a pinch,
Water - 5 tbsp or as per need.

Pigeon peas split/tur dal - 3/4 cup,
Tomato (finely chopped) - 1/2 cup,
Oil - 4 tbsp,
Clove - 2,
Cinnamon stick - 1 small,
Dry red chilli -2,
Star anise - 1 small piece,
Bay leaf - 1,
Dry fenugreek seeds - 1/4 tsp,
Mustard seeds - 1/2 tsp,
Cumin seeds - 1/2 tsp,
Asafoetida - 1/4 tsp,
Green chilli(finely chopped) - 1,
Ginger paste - 1 1/2 tsp,
Salt - to taste,
Lemon juice - 3/4 tsp,
Turmeric powder - 1/4 tsp,
Red chilli powder - 1/2 tsp,
Peanuts - 1/4 cup,
Jaggery - 2 tbsp,
Lemon juice - 2 tsp,
Garam masala - 1/8 tsp,
Water - as needed,
Coriander (finely chopped) - 2 tbsp (for garnishing).

Wash and soak peanuts with enough water for 10 to 15 minutes.

Wash split pigeon peas well for couple of times. Soak with enough water for 15 to 20 minutes. Process of soaking lentil is optional.

In a large mixing bowl, add all the ingredients from the header of "For dhokli" section above except water. Mix well. Now gradually add water, little at a time and form soft dough. Cover prepared dough with 1/2 tsp oil and let it rest covered for 10  to 15 minutes.

In a pan, heat 4 cup of water over medium flame. Add salt, clarified butter and soaked split pigeon peas.

Let it cook covered till lentil becomes soft and mushy. Stir in between for even cooking.

Blend cooked lentils using hand blender or electric blender thoroughly util smooth.

In a pan, heat oil over medium high heat. Now add cinnamon stick, cloves, bay leaf, star anise, dry fenugreek seeds, mustard seeds, cumin seeds, asafetida, dry red chilli and curry leaves. Saute for few seconds. Now add chopped tomatoes followed with chopped green chili, grated ginger, turmeric powder and salt.

 Again sauce till tomato looks soft and mushy. Now add red chili powder. Mix well.

Pour in blended lentil followed with 1 cup hot water and soaked peanuts. 

Now cover with the lid and give it a boil over medium high flame. Stir in between.

Meanwhile, Divide prepared dough in 2 equal parts. Roll each part in round shape using dry flour. Rolled round should not be too thin or too thick. 

Now as per desire, cut into square or diamond shape pieces. 

Now add prepared pieces into hot boiling lentils one by one. Give it a gentle mix. Cook covered over medium flame for about 12 to 15 minutes or till dhokdi gets well cooked. Stir in between for even cooking. Add 1 cup hot water in between to adjust consistency of lentils. Lentils for dal dhokli should not be too thin or too thick, so adjust consistency accordingly.

Now add jaggery and garam masala powder. Mix well.

Switch off the flame. Add lemon juice followed with finely chopped coriander leaves. Give it a good mix.

Serve hot with or as a meal itself in lunch or dinner with plain rice, salad, buttermilk and papad.

Adjust amount of water as per consistency preference.
Add or omit any ingredients as per choice.
Oil can be replaced by clarified butter for better taste.
Garam masala can be skipped.
Lemon juice can be replaced by tamarind paste.

For video recipe - 

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