There are many recipes from this space that I keep trying again and again. Yet I don’t try taking better pictures of some of the old favorites. Unless there is a push, I don’t think I would. So for this marathon, I had checked with Valli about redoing some of the old posts with new pictures. Dal dhokli was one of the posts I was planning to redo.

Dal dhokli is chapati dough seasoned with spices cooked in lentils. There are so many variations to this dish. My original post was an adapted version with a lot of vegetables. When I started cooking, I decided to make the original version and not redo my take on it before. So no vegetables and just dal with cooked dough in it. I went to the original source for my previous post and followed it for most part. I halved the recipe and added a handful of peanuts, but other than that, no changes.

Read on for the recipe.

Serves: 4

Recipe source: Flip Cookbook

Ingredients:

For the dal

• 1 tablespoon ghee
• 1/2 teaspoon jeera seeds
• 1/2 teaspoon mustard seeds
• 3-4 dry red chillies
• a good pinch of hing
• 1 cup moong dal, cooked
• 2 tablespoon toor dal, cooked
• 2 tablespoon chana dal, cooked
• 2 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• handful of peanuts, optional
• coriander leaves
• salt to taste
• lemon juice to taste

For the dough

• 1 cup wheat flour
• 1/2 teaspoon red chili powder
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon ajwain
• 2 teaspoons oil
• salt as needed
• water to kneed into a dough

Method:

To make the dough, add the spices and oil to the flour and mix lightly using your hands. Then slowly add water, little by little and kneed into a soft dough. Cover the bowl and let it rest at least 20 minutes.

Wash and pressure cook the dals together with about 4 cups of water. I did this in Instant Pot for 8 minutes in Manual mode. Once the dal is cooked and the pressure is released, lets start the tadka. Heat ghee in a pot big enough to hold the cooked dal. Add the jeera seeds, mustard seeds, hing and dry red chillies. Let the seeds splutter.

Add the cooked dal, spice powders and salt as needed. Mix well and let it come to a slow boil. Meanwhile take a lemon sized ball out of the dough, pat it in some flour and roll it out into a circle. Cut out diamond shapes using a pizza cutter.

Add the dough pieces into the dal and let it cook.  Keep adding the dough until you are done with the dough. You can add more water if there isn’t enough liquid. Let it cook for about 10-15 minutes until the dough is cooked completely. If you feel like, you can roast one handful of peanuts in ghee and add it to the dal dhokli as well. Take off the heat, add a handful of chopped coriander leaves. At the time of serving, squeeze some lemon juice if preferred.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80