Dal Dhokli

45 mins
Serves 2
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Directions

  1. 1In a Kadhi add tuvar dal, ghee, salt, turmeric powder, degi red chilli powder, bay leaf and mix everything properly.
  2. 2In a Kadhi add tuvar dal, ghee, salt, turmeric powder, degi red chilli powder, bay leaf and mix everything properly.
  3. 3In a Kadhi add tuvar dal, ghee, salt, turmeric powder, degi red chilli powder, bay leaf and mix everything properly.
  4. 4Now cover and cook it on medium heat for 20–25 minutes or until soft.
  5. 5Now cover and cook it on medium heat for 20–25 minutes or until soft.
  6. 6Now cover and cook it on medium heat for 20–25 minutes or until soft.
  7. 7In a whole wheat flour, gram flour, turmeric powder, degi red chilli powder, asafoetida, salt, oil, water and knead a soft dough and keep aside for 5-10 minutes.
  8. 8In a whole wheat flour, gram flour, turmeric powder, degi red chilli powder, asafoetida, salt, oil, water and knead a soft dough and keep aside for 5-10 minutes.
  9. 9In a whole wheat flour, gram flour, turmeric powder, degi red chilli powder, asafoetida, salt, oil, water and knead a soft dough and keep aside for 5-10 minutes.
  10. 10After resting, take a small portion of the dough and roll it into a roti and half cook it on a flat pan.
  11. 11After resting, take a small portion of the dough and roll it into a roti and half cook it on a flat pan.
  12. 12After resting, take a small portion of the dough and roll it into a roti and half cook it on a flat pan.
  13. 13And then cut it in diamond shape and keep aside for further use.
  14. 14And then cut it in diamond shape and keep aside for further use.
  15. 15And then cut it in diamond shape and keep aside for further use.
  16. 16In a pan add ghee, mustard seeds, fenugreek seeds, curry leaves, dry red chilli, cloves, cinnamon stick, asafoetida, degi red chilli powder and sauté it for a minute.
  17. 17In a pan add ghee, mustard seeds, fenugreek seeds, curry leaves, dry red chilli, cloves, cinnamon stick, asafoetida, degi red chilli powder and sauté it for a minute.
  18. 18In a pan add ghee, mustard seeds, fenugreek seeds, curry leaves, dry red chilli, cloves, cinnamon stick, asafoetida, degi red chilli powder and sauté it for a minute.
  19. 19In a pan add ghee peanuts and fry until light golden brown and then add it in the dal.
  20. 20In a pan add ghee peanuts and fry until light golden brown and then add it in the dal.
  21. 21In a pan add ghee peanuts and fry until light golden brown and then add it in the dal.
  22. 22Now add the cut roti and add kokum, jaggery, let it boil for 8-10 minutes.
  23. 23Now add the cut roti and add kokum, jaggery, let it boil for 8-10 minutes.
  24. 24Now add the cut roti and add kokum, jaggery, let it boil for 8-10 minutes.
  25. 25Now pour the tempering on it and boil it for a minute. Serve hot.
  26. 26Now pour the tempering on it and boil it for a minute. Serve hot.
  27. 27Now pour the tempering on it and boil it for a minute. Serve hot.

Ingredients

  • 1 cup Tuvar Dal - soaked
  • 1 cup Tuvar Dal - soaked
  • 1 cup Tuvar Dal - soaked
  • 1 heaped tbsp Ghee
  • 1 heaped tbsp Ghee
  • 1 heaped tbsp Ghee
  • 1 to taste Salt
  • 1 to taste Salt
  • 1 to taste Salt
  • 0.5 tsp Turmeric Powder
  • 0.5 tsp Turmeric Powder
  • 0.5 tsp Turmeric Powder
  • 0.25 tsp Degi Red Chilli Powder
  • 0.25 tsp Degi Red Chilli Powder
  • 0.25 tsp Degi Red Chilli Powder
  • 1 Bay Leaf
  • 1 Bay Leaf
  • 1 Bay Leaf
  • 2 Kokum
  • 2 Kokum
  • 2 Kokum
  • 1 tbsp Jaggery
  • 1 tbsp Jaggery
  • 1 tbsp Jaggery
  • 1 cup Whole Wheat Flour
  • 1 cup Whole Wheat Flour
  • 1 cup Whole Wheat Flour
  • 1 tbsp Gram Flour
  • 1 tbsp Gram Flour
  • 1 tbsp Gram Flour
  • 0.5 tsp Turmeric Powder
  • 0.5 tsp Turmeric Powder
  • 0.5 tsp Turmeric Powder
  • 0.25 tsp Degi Red Chilli Powder
  • 0.25 tsp Degi Red Chilli Powder
  • 0.25 tsp Degi Red Chilli Powder
  • 0.25 tsp Asafoetida
  • 0.25 tsp Asafoetida
  • 0.25 tsp Asafoetida
  • 1 to taste Salt
  • 1 to taste Salt
  • 1 to taste Salt
  • 1 tbsp Oil
  • 1 tbsp Oil
  • 1 tbsp Oil
  • 1 Water
  • 1 Water
  • 1 Water
  • 2 tbsp Ghee
  • 2 tbsp Ghee
  • 2 tbsp Ghee
  • 1 tsp Mustard Seeds
  • 1 tsp Mustard Seeds
  • 1 tsp Mustard Seeds
  • 0.25 tsp Fenugreek Seeds
  • 0.25 tsp Fenugreek Seeds
  • 0.25 tsp Fenugreek Seeds
  • 1 sprig Curry Leaves
  • 1 sprig Curry Leaves
  • 1 sprig Curry Leaves
  • 5 Dry Red Chillies
  • 5 Dry Red Chillies
  • 5 Dry Red Chillies
  • 2 Cloves
  • 2 Cloves
  • 2 Cloves
  • 1 inch Cinnamon Stick
  • 1 inch Cinnamon Stick
  • 1 inch Cinnamon Stick
  • 0.25 tsp Asafoetida
  • 0.25 tsp Asafoetida
  • 0.25 tsp Asafoetida
  • 0.5 tsp Degi Red Chilli Powder
  • 0.5 tsp Degi Red Chilli Powder
  • 0.5 tsp Degi Red Chilli Powder
  • 3 tbsp Peanut
  • 3 tbsp Peanut
  • 3 tbsp Peanut
  • 2 tbsp Ghee
  • 2 tbsp Ghee
  • 2 tbsp Ghee

Equipment

kadhaicookerflat pan

Tips

  • For instant dal dhokli use leftover chapatis.
  • Always be completely ready with your prep before tempering.
  • We can add tamarind pulp instead of kokum for the sourness