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Dal Dhokli (One pot- sweet sour lentil curry with spiced pasta sheets)

suruchi
To ward off winter chills presenting you a warm bowl of Indian flavoured lentil curry with dunked squares of delicious spicy wheat pasta
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Course one pot
Cuisine Indian
Servings 8 servings

Ingredients
  

Dhokli

  • 1 cup Wheat flour
  • 2 tbsp Besan
  • to taste Salt
  • 1/4 tsp Turmeric
  • 1 tsp Red chili powder
  • 1 1/2 tsp Coriander cumin powder
  • 1/4 tsp Carom seeds
  • 1 tbsp Oil

Dal

  • 1 cup Tur dal
  • 1/2 cup Peanuts
  • 10 leaves Curry leaves
  • 3 nos. Green chilies
  • 1 inch Ginger
  • to taste Salt
  • 1/4 tsp Turmeric
  • 2 tbsp Coriander leaves chopped
  • 2 tbsp Jaggery grated
  • 1 nos Lemon juice squeezed

Tempering

  • 2 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 inch Cinnamon
  • 4 nos Cloves
  • 2 pinch Asafoetida
  • 1 tsp Red chilli powder
  • 1 medium Tomato chopped

Instructions
 

Dhokli

  • In a paraat( big bowl/ plate), take all ingredients together except water and rub in all the masalas and oil in the flour.
  • Add about 1/2 cup of water little by little till you get a clay type malleable dough. Kneading the dough properly is very important.
  • Allow it to rest for 15 minutes before you roll it and cut diamonds or any shape of your choice. Dust the diamonds properly with flour and keep them separate.
  • About 4 discs of 7" rolled dough is sufficient for the amount of dal if serving with rice or make 8 discs.

Dal

  • Pressure cook dal with peanuts , turmeric, curry leaves, chopped green chilli, ginger and turmeric for 4 whistles on medium flame. The dal should be completely cooked and mushy. On cooling whisk it using a whisk.
  • Add about 2 cups water and cooked dal to a saucepan and simmer the dal for 10 mins without dhokli. Finally add the tempering, jaggery, lime juice and coriander leaves.
  • Then add dhoklis little by little and let the pasta sheets gets cooked. It will take about 7-8 mins. Don't forget to stir every 4-5 minutes in between . Add salt to taste. The water quantity should be sufficient as it will get thicker as the pasta sheets gets cooked and it will absorb water.

Tempering

  • Heat oil in a tempering pan. Bloom the cinnamon sticks and cloves.
  • Crackle mustard seeds, cumin seeds. Lightly fry Asafoetida, red chilli powder and add tomatoes and cooked till soft.
  • Temper a little dal using the tempering and then add it to the dal.
Keyword dal, dhokli, pigeon pea, one pot, thepla, spiced pasta sheets, carom seeds, sweet and sour.