Dal Dhokli Recipe


Serves 4-6

Ingredients (Buy locally grown organic ingredients, if possible)

For Making Dal:

1 cup toor dal, rinsed

4 cups water

2 teaspoons ghee (make organic ghee at home)

1 pinch asafoetida powder (hing)

1/4 teaspoon cumin seeds (jeera)

1 teaspoon fresh ginger, grated

1/2 teaspoon turmeric powder

Red chili powder to taste

Rock salt (saindhav salt) to taste

1-2 tsp fresh lemon juice

2-3 tsp Jaggery to taste

Cilantro for garnish, chopped

Rock salt (saindhav salt) to taste

For Making Dhoklis:

1 cup Whole wheat flour

1/4th tsp Ajwain (carom seeds)

1/4th tsp Turmeric Powder

1/2 tsp Red Chilli powder (optional)

1/2 tsp Rock Salt

2 tsp oil

1/2 cup water

Directions to make Toor Dal:

  1. Add toor dal to a large clay pot and sauté for 2 minutes. Add water and bring it to a boil and let it simmer without lid on low-medium heat for 40-45 minutes. Stir occasionally and continue cooking until the beans are tender.  If it looks dry, add 1/2-1 cup of hot water to it and cook for another 2-4 minutes on medium heat. Turn off the heat when done.
  2. Next heat ghee in a separate clay pot on medium heat. Add asafoetida powder, cumin, and grated ginger. Sauté gently, not allowing them to burn. Add cooked dal, turmeric powder, red chili, rock salt. If it looks dry, add 1/2 – 1 cup water and bring it to simmer. Add lemon juice and jaggery according to taste.

Directions to make dhoklis:

  1. Meanwhile in a large bowl, combine wheat flour, ajwain, turmeric, chili powder, salt, and oil well until the spices are well mixed. Add 1/2 cup water to knead a soft dough.
  2. Take a ball sized dough, dust it with wheat flour and roll gently to slightly thick consistency. Cut into small squares or size of your choice.
  3. Once dal comes to a boil, drop in square pieces as dal simmers. Once the last piece is in, simmer and cook dhoklis for 10-15 minutes on low heat stirring intermittently until dhoklis are cooked completely.
  4. Garnish with chopped coriander and ghee and enjoy it hot.

Tip

Fresh coriander leaves and seeds are both used in cooking. Cilantro is an effective digestive stimulant, relieves fatigue, exhaustion, headaches, and muscular pain. Fresh coriander is also a popular garnish.

Recipe inspired by Shriti Bhandari and Hebbar’s Kitchen

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Preeti Gupta

About Preeti Gupta

Preeti Gupta is a classically trained Ayurvedic Practitioner practicing in the Bay area. She provides personalized Ayurvedic counseling sessions and monthly group wellness events that focus on balanced diet, healthy nutrition, natural detoxification, rejuvenation and disease prevention. She is passionate about using food as a medicine, and she looks forward to being part of your Ayurvedic journey soon!