Dal Dhokli | Varan Phal | Dal Ki Dulhan

Monday, March 12, 2018


Dal Dhokli is a Gujarati/Rajasthani dish made by simmering whole wheat dumplings in Dal. I discovered this dish rather late but I am glad I did. Typically made with leftover dal, this is a wholesome one pot meal which can be eaten as is or served with steamed rice.  


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Did you know that Dal Dhokli is also made Maharastra & is called Varan Phal or Chakolya. The spices vary a bit though. 

 Don't be intimidated by the long list of ingredients. It is a very easy dish to make. 

 INGREDIENTS:

TO Pressure CooK:

  • Half a cup Tuvar Dal 
  • 1 tablespoon Peanuts 
For the Dhokli:

  • Half a cup of Atta (Indian Whole Wheat Flour)
  • 1 tablespoon Besan/chickpea flour
  • 1 teaspoon oil
  • half a teaspoon Ajwain/Carom Seeds
  • Salt as per taste

For Dal

  • 1 Large Tomato 
  • A Generous pinch of turmeric
  • A small lump of jaggery
  • A small piece of grated ginger
  • 2 green chilies - slit
  • 1/ tsp Red Chilli Powder
  • Salt as per taste
  • Fresh Coriander for garnish
For the Tempering/Tadka:

  • 1 teaspoon Ghee
  • 1/4 mustard seeds
  • 1/4 teaspoon cumin seeds
  • A pinch of Asafoetida/Hing
  • A small Bay Leaf
  • A small stick of Cinnamon
  • 2 Dry red Chilies 

METHOD
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PRESSURE COOK DAL

Clean Tuvar Dal in several changes of water & pressure cook along with peanuts.(I did not add peanuts) Allow the pressure to drop & set aside

 KNEAD THE DOUGH FOR DHOKLIS

Meanwhile, To knead the dough, add all the ingredients into a bowl & knead into a smooth & stiff dough using little water at a time. Cover & allow it to rest for 15-20 minutes

 FLAVOUR THE DAL

Transfer the cooked dal into a heavy bottomed saucepan, using a wooden whisk, mash into a smooth consistency. Add 3 cups of water, chopped tomatoes, green chilies & ginger. Also add turmeric, jaggery , red chilli powder & salt to taste. Allow it to boil gently. 

 ROLL THE DOUGH & MAKE DHOKLIS

While the dal is boiling on a clean floured surface, roll the dough like how you would roll a chapati, dusting with flour, inbetween to avoid it from sticking to the surface or rolling pin. The thickness of this should be slightly thicker than chapatis.
Using a knife or a Pizza cutter, cut into squares or diamonds. 

 SIMMER DHOKLIS IM THE DAL

Add 3-4 Dhoklis into the boiling dal & give it a stir so that they don't stick to each other. Add another 3-4 Dhoklis & stir again until you have used up all the Dhoklis

DO NOT add all the dhoklis at once as they will stick together and form a huge lump

Let it simmer on low flame for 10 minutes. Stir gently in between. If you feel that the mixture has thicken a bit, add a bit more water. Once the Dhoklis are cooked, turn off the heat

 TEMPER/TADKA

While the Dhoklis are getting cooked, heat Ghee in a small pan & splutter mustard & cumin seeds. Add Hing, bay leaf, Cinnamon & Red chilies. Pour the tadka over the dal & garnish with chopped coriander

 SERVE

Ladle into individual bowls & drizzle ghee on top & Serve Immediately along with steamed rice or you can eat it as it is just like I do 
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NOTE:

  • If planning to serve later, prepare the dal & set aside & simmer the dhoklis just before serving. 
  • Also, the dal thickens up upon cooling, so keep the consistency a little thin if you intend to use it up later
  • You can also use up leftover Chapati Dough to make Dhoklis 


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