Dal Dhokli with dhokli made from leftover Methi Thepla dough

Dal dhokli is popular Gujarati delicacy which can be perfect one pot meal. Since the process involves making of dhokli and dal often it is time consuming. So here is easy way out. I have made the dhokli from the leftover methi thepla dough which made the dish very tasty and easy if you keep some thepla dough aside


Ingredients

For dhokli:

  • Methi thepla dough made of - 1.5 cup wheat flour
  • 1/2 tsp haldi powder
  • 1/2 tsp Kashmiri red chill
  • 1/2 tsp of dhania jeera powder
  • 2 tsp oil
  • Salt to taste
  • 3 tablespoons of methi leaves

 

For dal

  • 1.5 cup Toor dal
  • 1 tablespoon of oil
  • 1 tablespoon of ghee
  • 1/2 teaspoon each of mustard seeds and ajwain seeds
  • pinch of hing
  • 2 cloves
  • few curry leaves and 1 small piece of dal chini
  • 2 tablespoons of peanuts
  • handful of cashews
  • 1/2 teaspoon haldi powder
  • 1.5 teaspoon Kashmiri red chill
  • salt to taste
  • 2 tablespoons of sugar (you can also replace it with jaggery) 
  • 1/2 lemon juice 
  • Garnish with pomegranate, grapes, coriander leaves and grated coconut

 

Method

1.     Wash and pressure cook the Toor dal and once the pressure releases, blend the dal

2.     Keep oil for heating and make the tadka by adding mustard, ajwain, cloves, dalchini and hing

3.     Add haldi and red chili powder to the tadka and pour tadka the dal. Add salt, sugar, peanuts and cashew to the dal. Cook the dal on low flame for 10-15 mins.

4.     Till the dal is boiling...you can make the thepla dough or use the leftover dough. To make the methi thepla dough...add wheat flour, salt, all the spices, methi and water. Roll thin roti from the dough and cut into diamond or any shapes you love

5.     Add the dhoklis in boiling dal, one by one, keep stirring in between so that dhoklis do not stick. Once the dhokli is cooked it will start floating on the top of the dal.

6.     Now add the second tadka of ghee...take 1 tablespoon of ghee, mustard seeds, hing, curry leaves, red chilli powder and pour on the dal

7.      Add lemon juice, serve the dal dhokli hot and garnish it with pomegranate, grapes, coriander leaves and grated coconut

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