Comfort in a bowl – Dal Dhokli

Dal Dhokli over rice, served in a big bowl – with a spoonful of ghee on top. That was Harry’s dinner yesterday. The bowl plays a very crucial role here, it stops him from asking me about side dish or crisps to go with it ;) – which he would if this was served on a plate.

I made this first with toor dal (Red split lentils), it got over before I could take pictures. So this is second batch, made with Mung dal (toor dal got over!).

This is my version of dal dhokli, with veggies and all. I have adapted the recipe from here.

Ingredients: 

For Dal:

Mung dal/Toor dal : 1/2 cup
Carrot      : 1, diced or cut into rounds
Beans       : 5-8, cut into small pieces
Tomato   : 1, chopped
Peas          : 1/4 cup
Turmeric powder : 1/4 tsp
Water      : 2 cups

Tempering :

Onion     : 1 small, chopped
Ginger   : 1/2″ piece, chopped very fine
Cumin seeds : 1 tsp
Green Chillies : 1-2, chopped fine
Asafoetida : a pinch
Ghee     : 2 tsp

Lemon Juice : 2 tsp or to taste
Salt to taste

For Dhoklis

Whole wheat flour         : 1/2 cup
Besan/Chick pea flour : 1 tbsp
Red chilli powder          : 1/2 tsp
Turmeric powder          : 1/2 tsp
Oil : 1 tsp
Water to make the dough
Salt to taste

Method : 

  1. Mix the wheat flour, besan, chilli & turmeric powder and salt together in a bowl. Add water, little by little, and kneed into a slightly stiff dough. Add the oil, kneed again till its absorbed into the dough. Cover and keep aside.
  2. Wash the dal (mung or toor dal, whichever you have). Add the diced carrots, peas, beans and tomatoes to it. Add two cups water and pressure cook everything together till the dal is cooked, 4-5 whistles.
  3. Divide the dough into golf ball sized balls, roll into thin chapatis. Using a pizza cutter or a knife, cut the dough into small diamond shapes.
  4. Heat ghee in a big pan. Add the cumin seeds and asafoetida. Once it splutters, add the onions, ginger and chillies. When the onions turn brown, add the dal with the vegetables. When it comes to a boil, add the diamond shaped dhoklis to it. Cook for 10 minutes, till the dough is cooked through. You can add more water, in case the dal is too thick. Add salt and adjust seasonings per taste. You can add lemon juice, if you like.
  5. Take cooked rice in a bowl, top with dal dhokli. Add a spoonful of ghee and serve.

Linked to Bookmarked Recipes- Every Tuesday, Hearth and Soul Hop  and My Legume Love Affair.

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