A popular one pot Gujarati/Rajasthani dish for lunch.
Ingredients
For Gravy:
- 1 cup Split Green Gram (Green Moong Dal) with skin
- 1/4 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1/2 tsp Jeera Powder
- 1 1/2 tblsp Coriander Powder
- Salt as required
- 1 Bay Leaf
- few Curry Leaves
- few Asafoetida Powder
- 1/2 tsp Cumin Seeds
- 2 tblsp Oil
- 2 tblsp Ghee
- 1/2 tsp Garam Masala Powder
For Dhokli:
- 1/2 cup Wheat Flour
- 1/4 tsp Turmeric Powder
- 1/2 tsp Jeera Powder
- 1 tblsp Coriander Leaves chopped
- 1 tsp Oil
- 1 tsp Powdered Salt
How to make Dal Dhokli
- Mix turmeric, jeera powder, chopped coriander, salt and little oil with wheat flour.
- Add enough water and knead like a chapathi/thepla dough.
- Roll out like chapatis and cut into even sized square pieces (1 inch thickness)
- Heat plenty of water in a broad vessel. When it stars boiling add the dhokli pieces and cook till just soft.
- Strain excess water through a colander and keep dhokli pieces separately.
- Pressure cook the dal in enough water till just soft (one whistle).
- Heat oil and ghee in a kadai. When it becomes hot add bayleaf, curry leaves, cumin seeds, asafoetida powder.
- Stir for a minute and add coriander powder, red chilli powder, jeera powder, turmeric powder.
- Mix quickly and pour the cooked dal and salt.
- Cook for a few minutes, add dhokli pieces at the end and boil for 1-2 minutes.
- Just before serving add melted ghee on top.
