Allergens in Dal Dhokli: milk, gluten, peanuts, mustard.
Ingredients
Quantities for 4.
- 150g Toor Dal
- 150g Atta
- 2 tbsp Besanfor the dhokli dough
- 1/2 tsp Ajwain
- 1 tsp in total Turmeric
- 1.5 tsp in total Chilli Powder
- 3 tbsp Neutral Oil
- 2.5 tbsp, grated Jaggery
- 2 tbsp thick pulp Tamarind
- 3 tbsp, raw Peanut
- 3 tbsp Ghee
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- 2cm piece Cinnamonoptional
- 3 Clovesoptional
- 2, broken Dried Red Chilli
- 12 Curry Leaves
- 1/4 tsp Asafoetida
- 1 tsp, crushed Ginger
- 2, slit Green Chilli
- 1.4 litres in total Water
- 4 tbsp, chopped Coriander Leavesoptional
- to taste Salt
Cookware
stovetop, pressure cooker
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Soak the toor dal 30 minutes and the peanuts along with it.
- Make the dhokli dough first and let it rest 20 minutes while the dal cooks; rested dough rolls thin without springing back.
- Keep 300ml of hot water aside. The dhokli drink a startling amount of liquid as they cook and again as they sit.
Method
- Pressure cook the drained dal with the peanuts, 1/2 tsp turmeric and 800ml water for 4 whistles, then let the pressure drop naturally.
- Meanwhile knead the atta, besan, ajwain, remaining turmeric, 1/2 tsp chilli powder, salt and 2 tbsp oil with about 70ml water into a stiff dough. Cover and rest 20 minutes.Stiffer than roti dough. Soft dhokli disintegrate in the dal.
- Whisk the cooked dal smooth, add the remaining water, tamarind, jaggery, ginger, green chilli, remaining chilli powder and salt, and bring to a simmer.
- Roll the dough very thin, 2mm, and cut into 4cm diamonds.Thin is the whole point. Thick dhokli stay doughy in the middle.
- Bring the dal to a rolling boil and drop the diamonds in a few at a time, stirring gently between additions.Add them one by one and keep the dal moving or they weld into a clump.
- Simmer uncovered 15 minutes, stirring occasionally, until the dhokli are cooked through and the dal has thickened around them.
- Heat the ghee, pop the mustard and cumin seeds with the cinnamon, cloves and dried chilli.
- Add the curry leaves and asafoetida, then pour the tempering over the pot.
- Simmer 3 minutes more, thinning with hot water to a thick soup.
- Scatter the coriander over and serve in bowls with a spoon of ghee and raw chopped onion on the side.
Storage
Best eaten immediately. It keeps 2 days refrigerated but thickens to a paste; reheat with a lot of hot water and expect the dhokli to be softer the next day.
Nutrition Medium estimate
One serving of Dal Dhokli (467 g) is about 593 calories, or 127 calories per 100 g.
Medium protein: 18 g a serving, 12% of the calories
| Per serving467 g | Per 100 g | |
|---|---|---|
| Calories | 593 kcal | 127 kcal |
| Protein | 17.5 g | 4 g |
| Carbohydrate | 74.7 g | 16 g |
| of which sugars | 14.4 g | 3 g |
| Fibre | 14.0 g | 3 g |
| Fat | 27.9 g | 6 g |
| of which saturated | 8.1 g | 2 g |
| of which unsaturated | 18.1 g | 4 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Nearest database match used for asafoetida, curry leaves, jaggery. Estimated from raw ingredients using USDA FoodData Central.
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Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.