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.
En original opskrift af Forkin
- Tid i alt
- 1 t. 15 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 352 kcal
Allergenoplysninger: kan indeholde gluten og sennep. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
dal
- 0,5 koptoor dal, rinsed
- 3 kopwater
- 0,5 tsk.turmeric powder
- 0,75 tsk.salt
dhokli dough
- 1 kopwhole wheat flour
- 2 spsk.chickpea flour
- 0,5 tsk.red chili powder
- 0,25 tsk.cumin powder
- 0,25 tsk.coriander powder
- 1 spsk.oil
- 0,25 kopwater, as needed
tempering
- 2 spsk.oil
- 0,5 tsk.mustard seeds
- 0,5 tsk.cumin seeds
- 0,25 tsk.asafoetida
- 6 stk.curry leaves
- 1 spsk.ginger, grated
- 1 stk.green chili, finely chopped
- 1 stk.tomato, finely chopped
- 1 spsk.jaggery, grated
- 1 spsk.lemon juice
garnish
- 2 spsk.fresh coriander, chopped
Udstyr
large pot or pan · rolling pin · mixing bowl · knife · pressure cooker
Fremgangsmåde
Trin for trin
- 1
Rinse the toor dal thoroughly under cold water.
Ca. 2 min.
- 2
Combine the rinsed toor dal, water, turmeric powder, and salt in a pressure cooker.
Ca. 1 min.
- 3
Cook for 3-4 whistles or until the dal is soft and well-cooked. Let the pressure release naturally.
Ca. 15 min.
Kokkens note: 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.
Ca. 3 min.
- 5
Add water gradually and knead into a firm, smooth dough. Cover and let it rest for 10 minutes.
Ca. 13 min.
- 6
Divide the dough into small balls and roll each into a thin disc, about 6-8 inches in diameter.
Ca. 5 min.
Kokkens note: Dust with a little dry flour if the dough sticks.
- 7
Cut the rolled discs into diamond or square shapes.
Ca. 3 min.
- 8
Once the dal is cooked, mash it lightly with a whisk or masher to a smooth consistency.
Ca. 2 min.
Kokkens note: 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.
Ca. 1 min.
- 10
Add mustard seeds and allow them to splutter.
Ca. 1 min.
- 11
Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds until fragrant.
Ca. 1 min.
- 12
Stir in grated ginger and finely chopped green chili. Cook for 1 minute.
Ca. 1 min.
- 13
Add the finely chopped tomato and cook until soft and mushy, about 3-5 minutes.
Ca. 4 min.
- 14
Pour the mashed dal into the tempering. Add jaggery and lemon juice, and bring to a gentle boil.
Ca. 3 min.
Kokkens note: 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.
Ca. 2 min.
- 16
Lower the heat and simmer for 10-15 minutes, stirring occasionally, until the dhokli are cooked through and tender.
Ca. 15 min.
Kokkens note: The dhokli will float to the top when cooked.
- 17
Garnish with fresh coriander before serving.
Ca. 1 min.
Pr. portion
Næringsindhold
- Kalorier
- 351,9kcal
- Protein
- 12,2g
- Kulhydrat
- 49,3g
- Fedt
- 13,3g
- Kostfibre
- 9,2g
- Sukker
- 6,4g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
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.