½teaspoonGinger paste or freshly grated or crushed
Salt to taste
1tablespoonCilantro or coriander leavesfinely chopped
For Tempering (Tadka):
6-7Fenugreek seeds (Methi dana)
1Dried red chiliesbroken into two pieces
a small pinchHing (Asafoetida)
pressure cooking the dal:
Wash toor dal under running cold water till water runs clear.
If you have time then soak in enough water for 15-20 minutes. Or you can skip the soaking step. It will be fine.
Take dal into pressure cooker. Add 1 cup of water.
Now take a small piece of muslin cloth, put peanuts in it and tie it. Make a ‘potli’. Put into pressure cooker. Alternately, go for easy method. Add peanuts into a steel katori or glass and put into the cooker.
Cover with the lid, put the weight on. Turn the heat on medium. Let it cook for 6-7 whistles. Then turn off the stove.
Let the pressure go down by itself.
making the dough:
While dal is pressure cooking, make the dough for dhokli.
Take all dry ingredients listed under 'the dough' in a bowl. Mix well.
Add oil and rub it with your finger till everything is incorporated well.
Now start kneading the dough by adding little water at a time. Make smooth and little stiff dough.
Keep it aside covered for 15 minutes.
After the dough resting time, divide the dough into 2 equal portions. Make smooth ball out of it and flatten it between your palm.
Making dal dhokli recipe:
Now the dal should be cooked, open the lid of the pressure cooker.
Remove the peanuts potli, open it and keep boiled peanuts aside.
Now add 2 cups of water to the dal and blend it using immersion hand blender.
Now add red chili powder, turmeric powder and salt.
Mix and add ginger paste, green chilies and tomatoes.
Add jaggery and mix it.
Turn the heat on medium. Bring the dal to boil.
Making the tadka:
Heat the oil in a small tadka pan on medium heat.
Once hot add mustard seeds. Let them pop.
Then add cumin seeds and fenugreek seeds. Let them sizzle a bit.
Now add bay leaf, cinnamon stick, cloves and dried chili. Saute for 30 seconds.
Lastly add curry leaves and hing.
Immediately add the tempering to the simmering dal and stir.
Add lemon juice and boiled peanuts. Mix it. And let simmer on low-medium heat.
Work with one flatten disc at a time. Roll it into about 12 inch diameter circle.
Transfer it to a plate, cover it with clean kitchen towel. Roll the same with second dough ball.
Now take one rolled circle on the board, using knife cut into diamond shapes.
Now add two-three dhokli at a time into boiling dal and stir it. So they do not stick to each other. If you add all dhokli at once they will stick and make a big clump.
So make sure to add few at a time and after adding stir it once. Then add few more and stir. Continue till all the dhokli are added.
Let it simmer for 10-12 minutes and don’t forget to stir in between.
If needed add some more water. Taste one dhokli piece and if it is cooked mean you don’t feel raw then switch off the stove.