Dal Dhokli

Ingredients

• 1/2 cup Mixed Dal (Blend of toor, urad, green moong, dhuli moong and masoor; washed and soaked)
• 2 cups Water (for soaking) (Cold water for washing and soaking dal)
• 1 tsp Kashmiri Red Chili Powder (Mildly spicy, gives bright red color)
• 1 tsp Turmeric Powder (Adds color and earthiness)
• 1 pinch Asafoetida (Hing) (Adds umami and aids digestion)
• 1 tsp Dry Ginger Powder (Warm spice flavor)
• 1 tsp Salt (Adjust to taste)
• 2 tbsp Desi Ghee (For cooking dal and final tempering)
• 2 pieces Bay Leaves (Adds subtle aroma)
• 1.5 cups Whole Wheat Flour (For dhokli dough; sifted)
• 0.5 tsp Salt (for dough)
• 0.25 tsp Baking Soda (Helps dhokli stay soft)
• 0.5 tsp Turmeric Powder (for dough)
• 1 tsp Kashmiri Red Chili Powder (for dough)
• 1 pinch Asafoetida (Hing) (for dough)
• 1 tsp Coriander Powder (Ground cilantro seeds)
• 2 tbsp Desi Ghee (for dough)
• 0.25 tsp Ajwain (Carom Seeds) (Adds distinctive flavor)
• 0.25 cup Plain Yogurt (Curd) (Room temperature)
• 0.5 cup Lukewarm Water (for dough) (To knead a soft dough)
• 2 tbsp Ghee (for final tempering) (For tadka)
• 1 tsp Mustard Seeds (Rai)
• 1 tsp Dry Red Chilies (Whole, broken)
• 0.5 tsp Kashmiri Red Chili Powder (for tadka)
• 1 tsp Sugar (Balances tanginess)
• 3 pieces Green Chilies (Slit lengthwise)
• 1/2 lemon Lemon Juice (Freshly squeezed)
• 2 tbsp Fresh Coriander Leaves (Finely chopped for garnish)

Instructions

1. Wash and Soak the Dal

   Place 1/2 cup mixed dal in a bowl, rinse under running water 3‑4 times until the water runs clear. Soak in fresh water for 15‑20 minutes (or up to 1 hour for softer beans).

   Time: PT20M

2. Cook the Dal (Partial)

   Drain the soaked dal and transfer to a large pot. Add 2 cups water, 1 tsp Kashmiri red chili powder, 1 tsp turmeric, a pinch of hing, 1 tsp dry ginger powder, 1 tsp salt, 2 tbsp ghee, and 2 bay leaves. Bring to a rapid boil on high heat, uncovered, adding extra water as needed. Cook until the dal is about 70‑80% done (soft but still holding shape), roughly 10 minutes.

   Time: PT10M

   Temperature: High flame

3. Prepare the Dhokli Dough

   In a mixing bowl combine 1.5 cups wheat flour, 0.5 tsp salt, 0.25 tsp baking soda, 0.5 tsp turmeric, 1 tsp Kashmiri red chili powder, a pinch of hing, 1 tsp coriander powder, 2 tbsp ghee, 0.25 tsp ajwain, and 0.25 cup yogurt. Mix until crumbly, then add 0.5 cup lukewarm water gradually, kneading to a soft, non‑sticky dough. No resting needed.

   Time: PT10M

4. Shape the Dhokli

   Divide the dough into small portions and roll each into a thin sheet (about 2 mm). Cut into small squares or use a cutter to make bite‑size pieces (≈1 cm). Place the pieces on a lightly oiled plate and let them sit for 5 minutes to dry slightly.

   Time: PT10M

5. Combine Dhokli with the Dal

   When the dal is 80% cooked and the broth is still slightly thick, gently add the dhokli pieces in batches, stirring continuously to keep them from clumping. Add a splash of the reserved soaking water if the broth looks too thick. Cook on medium heat for 10 minutes until dhokli is fully cooked and the dal reaches a thick, creamy consistency.

   Time: PT10M

   Temperature: Medium flame

6. Final Tempering (Tadka)

   In a small pan, melt 2 tbsp ghee. Add 1 tsp mustard seeds; when they crackle, add 1 tsp dry red chilies, 0.5 tsp Kashmiri red chili powder, and a few drops of water. Fry for a few seconds, then pour the hot tadka over the cooked dal dhokli.

   Time: PT5M

   Temperature: Medium flame

7. Finish and Garnish

   Stir in 1 tsp sugar, slit green chilies, and squeeze half a lemon. Garnish with chopped fresh coriander. Serve hot with a drizzle of ghee if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

55 g

Fat

10 g

Fiber

8 g