This is one of my favourite Gujju dish that is heart-warming
and all done in one pot. I have always loved this dish but used to feel it was long
tedious process to make it. The kneading of the dough for the dhokali was something
that put me off making it. This was especially true when my hand used to hurt due
to repetitive strain of typing and writing which was central to my career. Then
I became ill and the pain in my hands and arms stopped me from even getting the
flour out. But now I am stable and have the time to indulge in making this lovely
yummy spicy dish. I find it is very comforting to eat it on a cold evening. In fact
it is also good to have this piping hot and to warm you as well as to clear
your sinuses when you are having a cold and feeling ill. By the way my
measurements are usually an estimate and for feeding 2 people.
·
Ingredients for the dal
150 gms of tuver dal (also spelt as toor dal, split yellow
pigeon peas)
1 small onion finely chopped
A small piece of ginger finely chopped
A couple of green chillies (more if you want it hot but I used
a couple of different ways to add chillies)
2 – 3 cloves of garlic finely chopped
A few curry leaves (10 – 12)
2 medium tomatoes finely chopped for the sour tang (alternately
you can put lemon or lime juice or even tamarind pulp as shown in some of the recipes
included in the websites I have provided)
2 table spoons of coriander powder
1 table spoon of cumin powder
Half teaspoon of turmeric powder
1 teaspoon of dry red chilli powder
1 teaspoon of sugar
Salt to taste
·
Ingredients for tempering the dal
1 table spoon of vegetable oil
1 teaspoon of black mustard seeds
A hefty pinch of asafoetida
4 cloves
A small piece of cinnamon stick
2 small dry red chillies
·
Ingredients for making dhokali
200 gms of chappati or plain flour (wheat flour)
1 table spoon of vegetable oil
1 teaspoon cumin powder
2 teaspoon of coriander powder
¼ teaspoon of turmeric powder
½ teaspoon of chilli powder
Salt to taste (about 1½ teaspoons)
Water to mix the dough
· Preparation of the dal dhokali
You can cook the dal in a pressure cooker as it is a quick
way of cooking the dal.
Once cooked add water to make sure it is fairly liquid.
Then add the other ingredients and spices into the dal and allow them to cook.
While you have started the cooking of dal you need to make the dough for the
dhokali.
Add the oil and spices to the flour and then add water
slowly as you mix the dough.
You need to get a consistency that will allow you
to roll out the dough like a chappati.
Take a small handful of dough, make a
ball and then roll it out in a circle of about 1 cm thickness.
Then cut it with
a knife into small lozenge shapes and add to the dal.
You should be able to
make 6 or so dough balls and roll out all to make the dhokali.
The dhakali will
cook in the simmering dal within 5 – 10 minutes.
You can chop one with the
spoon to check if it is cooked or taste it as I used to when I started cooking
this dish first. Now I can tell by the way it appears when cooked.
Once the dhokali is cooked you will need to temper the dal.
Heat the oil and mustard seeds and asafoetida in a small saucepan or a steel
ladle over the heat.
As the seeds start popping, add the other spices and when
it gets popping well pour over the dal.
This gives as good flavour of the
spices. Finally add a handful of chopped fresh coriander and it is ready to
serve in large bowls.
There are various version of this recipe on the internet as usual
and here are some of the different versions -
So there you have a whole lot of slightly different ways of making
this dish…. you never know you will make one up to suit you from all these different
ways. I have made it according to what I remember of my mother’s recipe rather than
one set in any recipe book that is way my ingredients always are estimates and I
have never measured anything. I thoroughly enjoyed this dish last night and I hope
you do too.
