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DAL DHOKLI

Dal dhokli: a delicious and wholesome Indian dish

Dal dhokli is a traditional Indian dish, originating from the western states of Gujarat and Rajasthan. It's considered a comfort food and a complete meal in itself, combining the richness of lentils (dal) with the heartiness of spiced wheat flour dumplings (dhokli). It's essentially a one-pot meal where the dhoklis are simmered in a flavorful and aromatic lentil stew.

Regional variations

While the core concept remains the same, there are regional variations in the ingredients and preparation:

Gujarati Dal Dhokli: This version typically uses toor dal (split pigeon peas) for the lentil stew. It's known for its sweet and sour profile, often achieved by adding jaggery and kokum (Malabar tamarind). The dhoklis are usually rolled out thin and cut into diamond or square shapes, according to Cooking Carnival.

Rajasthani Dal Dhokli: This version tends to be spicier than its Gujarati counterpart and often omits the sweet element (jaggery). Different lentils like urad dal (split black gram) or a combination of urad and chana dal (split chickpea) can be used, notes My Ginger Garlic Kitchen Recipes. Instead of rolling out the dough and cutting it, Rajasthani dhoklis are often shaped into small discs.

Maharashtrian Varan Phal or Chakolya: This version is similar to dal dhokli, but it incorporates goda masala and kokum for a distinct flavor profile.

Key ingredients

The main ingredients for dal dhokli generally include:

Dal: Toor dal is commonly used, but other varieties like urad dal, moong dal, or a mix of lentils can also be incorporated depending on the regional variation or personal preference.

Wheat flour: Used to prepare the dhokli dumplings.

Spices: A variety of spices like turmeric, chili powder, cumin, mustard seeds, asafoetida, ginger, garlic, and curry leaves are used to flavor the dal and dhokli.

Flavorings: Depending on the variation, ingredients like jaggery for sweetness, kokum or tamarind for tanginess, and peanuts for crunch might be added.

Fresh ingredients: Tomatoes, onions, cilantro, and lemon juice are often used for freshness and garnish.

Preparation

Making dal dhokli involves two main steps:

Preparing the dal: The chosen dal is typically pressure cooked with water, salt, and turmeric powder until soft.

Making the dhoklis: Whole wheat flour is kneaded with water, spices, and sometimes other flours like gram flour or semolina to form a dough. The dough is then rolled out and cut into desired shapes (diamonds, squares, or small discs).

Combining and simmering: A tempering (tadka) is prepared by heating oil or ghee and adding spices like mustard seeds, cumin seeds, asafoetida, and curry leaves. This tempering is added to the cooked dal along with other flavorings like jaggery, tamarind paste, and peanuts. Finally, the dhoklis are added to the simmering dal and cooked until they are soft and tender.

Dal dhokli is typically served hot, garnished with fresh cilantro and often accompanied by chopped onions, tomatoes, and a wedge of lemon. It's a satisfying and wholesome meal that offers a delightful blend of flavors and textures.