Daal Dhokli is one of my ‘go to’ dishes on days I am not quite up for cooking but still want to make a hearty meal for the family. Especially true during this lockdown and it saves me a bunch of prep time!!
It is a classic all time favourite of mine. I remember devouring it as a child and I can imagine it being my mums too for all the right reasons!
The Daal is sweet, savoury, tangy (from the tamarind juice) with a hint of spice. It’s so easy to make that one can’t go wrong.
In the Daal, pieces of rolled out spiced roti dough that’s cut in strips or diamond shapes are cooked until tender enough to melt in the mouth.
The whole dish is served warm with a drizzle of ghee and chopped coriander as garnish. To be tucked into while at your hungriest!!!
Here’s my recipe.
- Whole wheat flour for the dough
- Mix of toor (pigeon pea) and adha masoor (split red lentils) daal
- Mustard seeds
- Methi seeds
- Kadhi patta (curry leaves)
- Turmeric powder
- Dry red chilli
- Dhaniya powder
- Red chilli powder (optional)
- Kasuri methi (optional)
- Pinch of Amchur (dry mango powder) optional
- Tamarind juice – Steep the dry tamarind in a little hot water, once soft squeeze out the juice
- Salt to taste
- Jaggery or sugar to taste
Step 01: Pressure cook the Daal mix with a little salt and turmeric and set aside once done.
Step 02: Make the roti dough, roll it out and then cut into strips or squares. Set aside. while making the dough add a some turmeric, salt and I like adding kasuri methi. Set aside.
- Temper the cumin and mustard seeds in oil
- Once you hear the mustard seeds pop, add the kadhipatta (curry leaves) & red chili Note: Please wait until you hear the pop!
- Add the hing
- Then the peanuts and roast until the peanuts have browned a little
- Add the tamarind juice and simmer a little until it stats to bubble
- Add the cooked daal to this tadka and keep it a little watery
- Once it starts to bubble a little add the cut up pieces of the rolled out dough slowly into the daal
- Add salt, jaggery, dhaniya powder etc. all to adjust taste as you cook along.
- Cook for about 8 to 10 minutes until the dhoklis (cut pieces) are cooked, they’ll have a soft tender texture and will not taste doughy.
- Careful not to over stir (the dhoklis could break and get mushy) or under stir (the dhoklis could stick to the bottom) while cooking. I keep folding the daal gently while it cooks.
Serve warm, topped up with a little ghee and garnished with coriander or red chili flakes (optional).