Dal Dhokli recipe, How to make Rajasthani Dal Dhokli

Dal Dhokli is a complete meal in itself. It is made by boiling thick wheat flour dumplings cooked in lentil stew.

Traditionally dal dhokli is cooked in a pot, stirring it occasionally and then tempering it. But here in this recipe, I have made it in pressure cooker, which reduces much of the time. Dal dhokli is prepared differently in Rajasthan and Gujarat.

Apart from being easy to prepare, stomach filling and healthy, this dal dhokli is capable of carrying entire meal on its own. So it can be served all alone.

Step by step dal dhokli recipe:

1. Clean and rinse ¼ cup moong dal and soak in water for ½ an hour.
2. Meanwhile make dhokli dough. Take the wheat flour add turmeric powder, salt, carom seeds and oil in a bowl. Mix all the ingredients really well. By adding little water knead it to soft dough. The dough consistency should be similar to chapatti/roti dough.  Cover the dough and keep it aside for 10 minutes.
   
3. Heat 4 cups of water in a pressure cooker with ½ tsp salt on low heat.
4. Now grease your hands with some oil or ghee and knead the dough a bit. Divide the dough in two equal size balls. Roll each of them into a round shaped chapatti. Now cut it into a 1x1 inch square pieces.
   
5. When water starts boiling, add dholki pieces into it very carefully. Stir it. And add the drained soaked dal. Stir very well and cover the lid of cooker.
   
6. Cook it on low to medium flame for 1 whistle or for 5-7 minutes. Turn off the heat and let the pressure in the cooker settle down.
   
7. To prepare the tadka/tempering, take oil or ghee in a pan. When ghee is hot add cumin seeds and asafoetida into it. Add dry red chili, curry leaves (if using) and chopped green chili. Then add chopped onions and saute till they are translucent. Add chopped tomatoes and cook till they are soft.
   
8. Now add the turmeric powder, red chili powder and coriander powder to it and mix. Saute the masala till the oil starts seperating from it.
   
9. Masala is ready. Now add this to the cooked dal dhokli in pressure cooker. Mix everything really well and if required, add some warm water to adjust the consistency. Dal dhokli has medium consistency. It should never be thick. Cook for 5 minutes on low flame.
   
10. Lastly add chopped coriander leaves and the dal dhokli is ready.
    

Dal dhokli recipe below:

Dal dhokli Prep time Cook time Total  30 min 15 min 45 min Dal dhokli- a complete meal in itself. AUTHOR: Monali RECIPE TYPE: main CUISINE: indian SERVES: 3-4 INGREDIENTS (measuring cup used, 1 cup=240 ml) For dhokli dough: 1½ cup atta or whole wheat flour 1/8 tsp turmeric powder/haldi ¼ tsp carom seeds/ajwain ¼ tsp salt 1 tbsp oil For tempering: ½ tsp cumin seeds/jeera ¼ cup onion, chopped ¼ cup tomatoes, chopped 1 green chili 2 pinch asafoetida/ hing ¼ tsp red chili powder/ lal mirch ¼ tsp turmeric powder/haldi ½ tsp coriander powder 1 dry red chili/sukhi lal mirch 1 green chili, chopped 4-5 curry leaves (optional) 1.5 tbsp oil/ghee For dal: ¼ cup moong dal without skin/dhuli moong dal ½ tsp salt 4 cup water For garnishing: 1 tbsp chopped coriander/cilantro 1tsp ghee DIRECTION Clean and wash the dal thoroughly. Soak in water for ½ an hour. Drain and keep it aside. Meanwhile make dhokli dough.  Take the wheat flour add turmeric powder, salt, carom seeds and oil in a bowl. Mix all the ingredients really well. By adding little water knead it to soft dough. The dough consistency should be similar to chapatti/roti dough.  Cover the dough and keep it aside for 10 minutes.  Heat 4 cup water in a pressure cooker with ½ tsp salt on low heat. The dough will get puffy. Grease your hands with some oil or ghee and knead the dough a bit. Dough for making dhokli is now ready. Divide the dough in two equal size balls. Roll each of them into a round shaped chapatti. Now cut it into a 1-1 inch pieces. When water starts boiling, add dholki pieces into it very carefully. Stir it. And add the drained soaked dal. Stir very well and cover the lid of cooker. Cook it on low to medium flame for 1 whistle or for 5-7 minutes. Turn off the heat and let the pressure in the cooker settle down. To prepare the tadka/tempering, take oil or ghee in a pan. When ghee is hot add cumin seeds and asafoetida into it. Add dry red chili, curry leaves (if using) and chopped green chili. Then add chopped onions and saute till they are translucent. Add chopped tomatoes and cook till they are soft. Now add the turmeric powder, red chili powder and coriander powder to it and mix. Saute the masala till the oil starts seperating from it.  Masala is ready. Now add this to the cooked dal dhokli in pressure cooker. Mix everything really well and if required, add some warm water to adjust the consistency. Dal dhokli has medium consistency. It should never be thick. Cook for 5 minutes on low flame. Lastly add chopped coriander leaves and the dal dhokli is ready. SERVING SUGGESTION Garnish dal dhokli with coriander leaves and some ghee. Serve steaming hot dal dhokli and relish eating.