Dal Dhokli
Dal Dhokli is a traditional Indian one-pot meal where spiced whole wheat flour dumplings are simmered directly in a flavorful lentil stew. It's a comforting and hearty dish, often enjoyed for lunch or dinner.
Una recepta original de Forkin
- Temps total
- 1 h 15 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 352 kcal
Informació sobre al·lèrgens: pot contenir gluten i mostassa. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
dal
- 0,5 tassatoor dal, rinsed
- 3 tassawater
- 0,5 ctturmeric powder
- 0,75 ctsalt
dhokli dough
- 1 tassawhole wheat flour
- 2 cschickpea flour
- 0,5 ctred chili powder
- 0,25 ctcumin powder
- 0,25 ctcoriander powder
- 1 csoil
- 0,25 tassawater, as needed
tempering
- 2 csoil
- 0,5 ctmustard seeds
- 0,5 ctcumin seeds
- 0,25 ctasafoetida
- 6 ucurry leaves
- 1 csginger, grated
- 1 ugreen chili, finely chopped
- 1 utomato, finely chopped
- 1 csjaggery, grated
- 1 cslemon juice
garnish
- 2 csfresh coriander, chopped
Estris
large pot or pan · rolling pin · mixing bowl · knife · pressure cooker
Elaboració
Pas a pas
- 1
Rinse the toor dal thoroughly under cold water.
Uns 2 min
- 2
Combine the rinsed toor dal, water, turmeric powder, and salt in a pressure cooker.
Uns 1 min
- 3
Cook for 3-4 whistles or until the dal is soft and well-cooked. Let the pressure release naturally.
Uns 15 min
Nota de cuina: Alternatively, cook in a pot on the stovetop for 30-40 minutes until dal is tender.
- 4
While the dal cooks, prepare the dhokli dough. In a mixing bowl, combine whole wheat flour, chickpea flour, red chili powder, cumin powder, coriander powder, and oil.
Uns 3 min
- 5
Add water gradually and knead into a firm, smooth dough. Cover and let it rest for 10 minutes.
Uns 13 min
- 6
Divide the dough into small balls and roll each into a thin disc, about 6-8 inches in diameter.
Uns 5 min
Nota de cuina: Dust with a little dry flour if the dough sticks.
- 7
Cut the rolled discs into diamond or square shapes.
Uns 3 min
- 8
Once the dal is cooked, mash it lightly with a whisk or masher to a smooth consistency.
Uns 2 min
Nota de cuina: Add a little hot water if the dal is too thick.
- 9
Heat the oil for tempering in a large pot or pan over medium heat.
Uns 1 min
- 10
Add mustard seeds and allow them to splutter.
Uns 1 min
- 11
Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds until fragrant.
Uns 1 min
- 12
Stir in grated ginger and finely chopped green chili. Cook for 1 minute.
Uns 1 min
- 13
Add the finely chopped tomato and cook until soft and mushy, about 3-5 minutes.
Uns 4 min
- 14
Pour the mashed dal into the tempering. Add jaggery and lemon juice, and bring to a gentle boil.
Uns 3 min
Nota de cuina: Adjust jaggery and lemon juice to your taste for a sweet and sour balance.
- 15
Carefully add the prepared dhokli pieces to the boiling dal, one by one, to prevent them from sticking together.
Uns 2 min
- 16
Lower the heat and simmer for 10-15 minutes, stirring occasionally, until the dhokli are cooked through and tender.
Uns 15 min
Nota de cuina: The dhokli will float to the top when cooked.
- 17
Garnish with fresh coriander before serving.
Uns 1 min
Per ració
Nutrició
- Calories
- 351,9kcal
- Proteïnes
- 12,2g
- Hidrats de carboni
- 49,3g
- Greixos
- 13,3g
- Fibra
- 9,2g
- Sucre
- 6,4g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover Dal Dhokli in an airtight container in the refrigerator.
Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to adjust consistency.