Its time for Blog Hop again and this month's theme is "Gujarati Cuisine". Gujarat, a western state of India has a cuisine that is class apart and totally delicious. The Gujarati cuisine is primarily vegetarian comprising mainly of roti, dal , kadhi and shaak or sabzi. Gujarat can be divided in to four parts namely North Gujarat, Kathiawad, Kuchhh and Surti gujrat. The food differs from region to region with certain regions consuming food spicier than the others. Gujarati food can be found to be sweet, spicy and sour all the at the same time. As my contribution to the blog hop , I have chosen Dal Dhokli.
Dal Dhokli is a delicious Gujarati one dish meal which is not only easy to prepare but is also healthy and fulfilling. It comprises of two parts , the Gujarati Dal (a lentil based preparation ) and the second part is the Dhoklis (spiced wheat flour pieces). Prepare spiced wheat flour rotis , cook them on a hot griddle and the cut them into pieces and add them to the prepared dal. Garnish with some boiled peanuts and cilantro and your delicious and sumptuous meal is ready. I have slightly changed the traditional recipe . In the traditional recipe, after the dough is prepared, it is rolled into a thin circle. It is then cut in to pieces and the pieces are then added to the boiling dal . The pieces are allowed to cooked right in the dal. I somehow prefer cooking the rolled circles on a hot griddle, then cut and then add to the dal. Its just my preferance.Dal Dhokli is an ideal meal for a lazy Sunday afternoon. The only thing to remember is that you should add the dhoklis to the dal just before serving. The longer the preparation sits, the consistency get thicker and mushy.
Before I start sharing the recipe, let me share a few helpful hints..
- This dish tastes best when served immediately after preparation.
- I have used tamarind paste to bring out the sour element, but can use kokum or tomato pieces .
- Add the Dhoklis one by one or else it will become one big lump.
- Also, add the dhoklis just when you are ready to serve. If the dhoklis are left in the dal too long, they become mushy and thick.
- You are free to garnish the dish with some chopped onions. I wanted to keep the dish onion-garlic free, hence didnot add.
So lets cooking then:)
Note: All measurements are based on the US measuring cup and spoon sizes where 1 cup = 235 ml
For the DAL :
- Tuvar dal/ Arhar Dal/ Split Pigeon Peas : 1/2 cup
- Ghee / Clarified butter : 2 tsp
- Cloves : 4
- Cinnamon stick : 1 inch piece
- Cumin seeds/ jeera : 1/4 tsp
- Mustard seeds : 1/4 tsp
- Dry Red chillies (broken) : 2
- Curry leaves / Kadi Patta : 6
- Turmeric powder / haldi : 1/2 tsp
- Tamarind paste : 1 tsp (you can use 3-4 kokum pieces or 1/2 cup of chopped tomato instead)
- Red chilli powder / lal mirch : 3/4-1 tsp (Adjust according to taste)
- Grated ginger / Adhrak : 1.5 tsp
- Asafoetida / Hing : 1 pinch
- Jaggery : 1 small piece
- Lemon juice : 2 tsp
- Salt as needed.
For the Dhoklis:
- Whole wheat flour : 1/2 cup
- Chick pea flour / Besan ; 2 tbsp
- Carom seeds / Ajwain : 1/4 tsp
- Turmeric powder / hald : 1/4 tsp
- Red chilli powder : 1/4 tsp
- Oil : 1 tbsp
- Salt as needed
For garnish , you will need:
- Peanuts : 1/4 cup (Boil and cook the peanuts)
- Cilantro / Coriander leaves / Dhania patta : 1/4 cup
To prepare the Dhoklis:
- Take wheat flour,chickpea flour, turmeric powder, red chilli powder, carom seeds, salt and oil in a large mixing bowl. Using your finger tips, mix these ingredients well. Now add water slowly little by little and start kneading the dough (I used approximately 1/4 cup of water).Prepare a semi-stiff dough.
- Cover the dough with a wet towel/ paper towel and set aside to rest for about 20 minutes.
- After 20 minutes, divide the dough into 2 balls.
- Dust one ball with some wheat flour and roll it into a thin circle. Repeat the same with the other dough ball.
- Heat a griddle. When hot , add the prepared circle and cook these rotis lightly and set aside.
- Cut them into pieces of desired shape. (i cut them into diamond shapes)
- Set them aside.
To prepare the Gujarati Dal:
- Wash the Tuvar Dal / lentils . Add 1.5 cups to the dal and pressure cook for 2 whistles or until the dal is cooked. Once the steam is reduced, open the lid of the pressure cook and whisk the dal well until. Add 1 1/4 cups of water to it and set it aside.
- Heat ghee / clarified butter in a deep bottomed pan. When hot, add the cinnamon sticks, cloves, cumin seeds, mustard seeds and dry red chillies. When the seeds start to splutter, add the curry leaves and asafoetida and grated ginger. Mix well.
- Add the cooked dal solution. add the turmeric powder, red chilli powder , jaggery and the tamarind paste. Mix well. Bring it to a boil and simmer on low heat.
- Add the roti pieces to the simmering dal. Add the lemon juice and turn of the heat. Serve Dal Dhokli garnished with boiled peanuts and cilantro. You can also add a spoon of ghee on top. (Remember to add the roti pieces slowly or else they will form one big lump).
Do check out more Gujarati delicacies prepared by the Culinary Hoppers team:)
Vani (Sukhadi / Gur papadi)
Piyali ( Surti Locho)
Jayashree (Methi Khakra , Mamra Ladoo)
Poornima ( Khandvi )
Anupama (Cabbage Muthiya)
Shobana (Gujarati Trevti dal)
Padma (Karela Batata nu Shaak, Gujarati Fajeto , Gujarati Summer Thali)