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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz. 15 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 352 kcal
Informacja o alergenach: może zawierać gluten i gorczyca. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
dal
- 0,5 szklankatoor dal, rinsed
- 3 szklankawater
- 0,5 łyżeczkaturmeric powder
- 0,75 łyżeczkasalt
dhokli dough
- 1 szklankawhole wheat flour
- 2 łyżkachickpea flour
- 0,5 łyżeczkared chili powder
- 0,25 łyżeczkacumin powder
- 0,25 łyżeczkacoriander powder
- 1 łyżkaoil
- 0,25 szklankawater, as needed
tempering
- 2 łyżkaoil
- 0,5 łyżeczkamustard seeds
- 0,5 łyżeczkacumin seeds
- 0,25 łyżeczkaasafoetida
- 6 szt.curry leaves
- 1 łyżkaginger, grated
- 1 szt.green chili, finely chopped
- 1 szt.tomato, finely chopped
- 1 łyżkajaggery, grated
- 1 łyżkalemon juice
garnish
- 2 łyżkafresh coriander, chopped
Sprzęt
large pot or pan · rolling pin · mixing bowl · knife · pressure cooker
Sposób przygotowania
Krok po kroku
- 1
Rinse the toor dal thoroughly under cold water.
Około 2 min
- 2
Combine the rinsed toor dal, water, turmeric powder, and salt in a pressure cooker.
Około 1 min
- 3
Cook for 3-4 whistles or until the dal is soft and well-cooked. Let the pressure release naturally.
Około 15 min
Wskazówka kucharza: 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.
Około 3 min
- 5
Add water gradually and knead into a firm, smooth dough. Cover and let it rest for 10 minutes.
Około 13 min
- 6
Divide the dough into small balls and roll each into a thin disc, about 6-8 inches in diameter.
Około 5 min
Wskazówka kucharza: Dust with a little dry flour if the dough sticks.
- 7
Cut the rolled discs into diamond or square shapes.
Około 3 min
- 8
Once the dal is cooked, mash it lightly with a whisk or masher to a smooth consistency.
Około 2 min
Wskazówka kucharza: 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.
Około 1 min
- 10
Add mustard seeds and allow them to splutter.
Około 1 min
- 11
Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds until fragrant.
Około 1 min
- 12
Stir in grated ginger and finely chopped green chili. Cook for 1 minute.
Około 1 min
- 13
Add the finely chopped tomato and cook until soft and mushy, about 3-5 minutes.
Około 4 min
- 14
Pour the mashed dal into the tempering. Add jaggery and lemon juice, and bring to a gentle boil.
Około 3 min
Wskazówka kucharza: 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.
Około 2 min
- 16
Lower the heat and simmer for 10-15 minutes, stirring occasionally, until the dhokli are cooked through and tender.
Około 15 min
Wskazówka kucharza: The dhokli will float to the top when cooked.
- 17
Garnish with fresh coriander before serving.
Około 1 min
Na porcję
Wartości odżywcze
- Kalorie
- 351,9kcal
- Białko
- 12,2g
- Węglowodany
- 49,3g
- Tłuszcz
- 13,3g
- Błonnik
- 9,2g
- Cukry
- 6,4g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.