Name: Rajasthani Daal Dhokli recipe by Sheena Omana Narayanan at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Ingredients: Arahar Dal:- 1 cup; for preparing dhokli; Wheat flour:-1/2 cup; Gram flour:- 2 tbsp; Carom seeds:- 1 tbsp; Salt to taaste; ghee 1 tbsp; Turmeric Powder 1/4 tsp; Water as required; For Tadka; curry leaves 8-10; Asafoetida:1 tsp; Cummin Seeds:- 1 tsp; Red chillies:- 2-3 nos; Green chillies :- 2 finely chopped; 1 tomato :- finely chopped; Turmeric Powder:- 1 tsp; coriander powder:- 1 tsp; Chilly powder:- 1 tsp; Coriander leaves; lemon (optional); ghee; Salt

ABOUT Rajasthani Daal Dhokli RECIPE

This recipe is prepared in Gujurat and Rajasthan, today I have tried recipe from Rajasthan. This recipe is generally prepared with daals and wheat flour and gram flour as base ingredients. It has soft textured like pasta submerged in thick daal

Ingredients Serving: 3

Arahar Dal:- 1 cup
for preparing dhokli
Wheat flour:-1/2 cup
Gram flour:- 2 tbsp
Carom seeds:- 1 tbsp
Salt to taaste
ghee 1 tbsp
Turmeric Powder 1/4 tsp
Water as required
For Tadka
curry leaves 8-10
Asafoetida:1 tsp
Cummin Seeds:- 1 tsp
Red chillies:- 2-3 nos
Green chillies :- 2 finely chopped
1 tomato :- finely chopped
Turmeric Powder:- 1 tsp
coriander powder:- 1 tsp
Chilly powder:- 1 tsp
Coriander leaves
lemon (optional)
ghee
Salt

Instructions

Pressure cook dal until it becomes paste form.
Roll dough like roti and cut in to big bite size pieces and set a side
Boil water in a wide pot add dhokli pieces in to it and let it cook for 15 mins
Heat another pan add ghee, cumin seeds, curry leaves, Asafoetida, turmeric, green chillies, red chilly and fry well.
Add coriander powder and give a mix, add chopped tomato and cook until tomato tuns mushy
Add chilly powder, salt and cook for another 2 mins
Now pour dal in to dhokli pan and mix well, add tadka on top of this dal and cook for 5-8 mins until dal turns thick. Let dhokli cooks in dal for sometime, so as to absorb all masala and flavor of dal in dhokli
Add lemon and coriander leaves
Serve hot with steam rice and mango pickle

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