The soupy pasta of Gujarat | Daal-Dhokli

‘Daal-Dhokli’ captures the essence of Gujarati food with its sweet, hot and tangy taste. The dish is also known as ‘Chikholya’ in Maharashtra, cooked with tamarind instead of dried kokam for souring agent.

Daal-Dhokli is the Indian counterpart of the Italian Pasta. Pasta is made in two parts – it has a sauce of your choice and pasta shapes freshly made from semolina or all purpose flour. The composition is just the same for Daal-Dhokli but the set of ingredients are entirely different.

The sauce here is a sweet-tangy Daal (lentil). Wheat flour dough is knead, rolled and cut into squares the size of ravioli. These squares are called ‘Dhokli’. Unlike pasta which is boiled before adding to the sauce, the Dhoklis are cooked in the Daal itself.

Let’s begin then.

Dough for the Dhoklis

2 cups of wheat flour for dough

½ cup of extra flour for rolling out

2 tsp oil

1 tsp turmeric

2 tsp red chilli powder

Salt to taste

Water as needed

  1. Sift the wheat flour in a large plate. Make a well in the centre. Add all the ingredients and began mixing and kneading the dough. Go on adding little water as you knead the dough. The dough should be medium firm i.e. the same as paratha / puri dough and little softer than pasta dough
  2. Once the dough is ready, wrap it with a cling film and let it rest for 30 minutes.


Daal

This is the basic sweet Daal that comes in Gujarati thali.

 

1cup Toor daal (split pigeon peas)

2 cups of water

1 long Green Chilli spilt vertically in the centre

1 tsp Red Chilli powder

2 dried kokam

1/3rd cup Jaggery

2-3 Curry leaves

2 tsp of finely cut Coriander leaves

½ inch of Ginger

  1. Add water to daal and pressure cook it for 10-15 mins till the daal is fully cooked.
  2. Mash the cooked daal finely and add it to a cooking vessel (don’t put it on the burner yet)
  3. Add 4 cups of water and all the remaining ingredients, mix well and bring it to boil. Let it simmer as you prepare for tadka.

 

The Tempering / Tadka

3 tsp of Ghee ( oil is fine too but ghee tastes better)

½ tsp of Coriander seeds

½ tsp of Cumin seeds

½ tsp of Fenugreek seeds

½ inch Cinnamon

2 Cloves

  1. Heat ghee on a low flame in tempering pan. Add other ingredients and wait till the coriander seeds crackle. Once the crackling sound reaches optimum, take it off the heat and add tadka to the boiling Daal.
  2. Let the Daal cook on a low flame. While Daal is cooking let’s roll the dough and make Dhoklis
  1. Remove the cling film and cut the dough in balls of equal portion- 3” diameter approximately
  2. Sprinkle some flour on a flat surface, put one ball on it and sprinkle some flour on the ball as well. Flatten it with a rolling pin. Keep sprinkling flour as needed else the dough will stick to the rolling pin or to the surface. Do not flip sides. Make the dough evenly thin.
  3. With a knife, draw vertical and horizontal lines of 5-6 cms width on the flattened dough to get Dhokli squares.
  4. Peel the squares off the surface and add them the boiling Daal. It will take around 2 minutes for Dhoklis to cook.
  5. Repeat the process for the rest of the dough balls.
  6. Once the Dhokli is cooked. Turn the heat off.

Sprinkle some coriander and Daal-Dhokli is ready to eat, you won’t need rice or bread to accompany it. This is my favourite meal when I am home alone  🙂

If you like Daal-Dhokli, try another variant – Daal-Dhokli with Fried dumplings

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2 Comments

  1. Olli Warelius

     /  May 26, 2012

    Great article. Thank you to tell us more useful information. I am looking forward to reading more of your articles in the future.

    Reply

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