Daal Dhokli

A huge favourite with all generations. Usually a Sunday dinner dish. We all sat down on the floor for daal dhokli. It would be served in round shining stainless steel thaalis, propped up with a spoon, so that the daal dhokli would collect at one end. Then a huge dollop of ghee would be dropped into the daal puddle, a twist of lime and we would be on our way to gastronomic heaven. Ummmmm.

A Quick n easy Gujarati dish. A one dish meal that can be served with steamed rice and a kachumber.

FOR THE DAAL: 1 cup toor dal ,2 tbsp oil , 1/2 tsp mustard seeds, ½ tsp haldi,1 tsp red chilli powder, 2 tsp dhania jeera powder, 2 tsp salt, 4 pcs kokum, 1 tsp ajwain, 6 cloves, 6-8 curry leaves, a biggish lump of jaggery, 4 small round chillies ( any other non spicy variety will do as well). Pick and wash the daal. Soak it for 30 mins. Cook and mash the dal well.Its a great idea to whip the daal while it is still hot .

FOR THE DHOKLIS: Mix 1 cup whole wheat flour, 1/2 tsp haldi, 1/2 tsp red chilli powder, 1 tsp salt, 1/2 tsp ajwain seeds, 1 tsp dhania jeera powder and 2 tbsp oil. Using a little water at a time , knead the mixture into a soft and pliable dough.

Add 3 cups of water to the mashed/ whipped daal. Add salt, red chilli powder, haldi, dhania jeera powder and churn well. In a heavy bottommed pan heat 2 tbsp oil. Add ajwain, cloves, red chillies and curry leaves. Pour the daal carefully into the pan. Add kokum and jaggery. Check the salt. The daal will be extremely watery at this point.
Divide the spiced dough into 2-3 large parts.roll them into balls, coat well with dry flour. Dust the rolling board with dry flour place the ball and roll it out like a roti. It will be slightly thicker than the normal roti.Using a pizza cutter or even a knife, cut the dough into strips and then diagonally to form diamond shapes. Carefully lower these diamonds ( dhoklis) into the boiling daal. Continue till all the dough had been rolled out, cut and dunked into the daal.
Boil the daal , stirring gently ebery now and then till the dhoklis start floating. Check for the salt and adjust according to taste. The taste has to be sweet and tangy.
Serve with a dollop of ghee ( The ghee in the picture has melted away into the daal).This is a meal in itself , however one can serve rice once the dhoklis have been eatn up. A kachumber made with diced onions, tomatoes and cucumbers can be served along.

Bon Appetite.