Dal Dokhli Recipe

• Ingredients

  Buy locally grown organic ingredients, if possible

  For Making Dal:

  • 1 cup toor dal, washed and rinsed

  • 4 cups water

  • 2 teaspoons ghee (make organic ghee at home)

  • 1 pinch asafoetida powder (hing)

  • 1/4 teaspoon cumin seeds (jeera)

  • 1 teaspoon fresh ginger, grated

  • 1/2 teaspoon turmeric powder

  • Red chili powder to taste

  • Rock salt (saindhav salt) to taste

  • 1-2 tsp fresh lemon juice (or kokum)

  • 2-3 tsp Jaggery to taste

  • Cilantro for garnish, chopped

  • Rock salt (saindhav salt) to taste

    For Making Dhoklis:

  • 1 cup Whole wheat flour

  • 1/4th tsp Ajwain (carom seeds)

  • 1/4th tsp Turmeric Powder

  • 1/2 tsp Red Chilli powder (optional)

  • 1/2 tsp Rock Salt

  • 2 tsp oil

  • 1/2 cup water

• Benefits

  1. Dal Dhokli brings together the nourishing properties of toor dal and wheat, creating a balance that's beneficial for all three doshas.

  2. The ajwain (carom seeds) in dhoklis can stimulate the digestive fire, aiding in smoother digestion.

• Contraindications

  For individuals with a weak digestive system, Dal Dhokli can be a tad heavy. It's advised to consume it in moderation and preferably during lunch when the digestive fire is at its peak.

Recipe Serves 4-6

Directions:

1. Begin with toor dal, sautéing it briefly in a large clay pot. Incorporate water, letting it come to a gentle boil and simmering for about 45 minutes. If appearing too thick, a splash of hot water can bring back its consistency.

2. In a separate pan, warm up the ghee. Introduce asafoetida, cumin, and ginger to it, ensuring they don't burn. Now, integrate this aromatic mixture with the simmering dal, introducing turmeric, chili, and rock salt. Upon achieving the right consistency, infuse it with the tang of lemon juice or kokum and the sweetness of jaggery.

   For making dhoklis:

3. In a sizable bowl, integrate wheat flour with ajwain, turmeric, chili powder, salt, and oil. Upon homogeneity, knead with water to form a soft dough.

4. From this, shape a ball-sized portion, flatten it, and carve out square pieces, ready to dive into the simmering dal.

   Mixing dhoklis:

5. As the dal bubbles away, gently place the dhoklis inside. Let them immerse and cook thoroughly for about 15 minutes, ensuring they achieve the perfect softness. Top off with a sprinkle of fresh coriander and a dollop of ghee before serving.