Dal Dhokli
Dal Dhokli served in a bowl
Alternative namesDal pithouri, Dal pithi
Place of originIndian subcontinent
Region or stateBihar,Rajasthan, Madhya Pradesh & Gujarat
Associated cuisineIndia
Main ingredientsDal, Dhokli/pithi
Yellow daal with thick wheat flour dhoklis in it.
A plate full of daal dhokli

Daal dhokli (Gujarati: દાળ ઢોકળી) is an Indian dish common in Rajasthani and Gujarati cuisine, made by boiling wheat flour pieces in a pigeon pea stew.[1] A similar preparation is called varanfal (Marathi: वरण फळ), or chakolyaa (Marathi: चकोल्या) in Marathi.[2]

Preparation

Daal dhokli can be made with various types of lentils (or daal). Some commonly used daals include toor (pigeon peas), masoor (red lentil), and moong (mung bean). The daal is then pressure-cooked with water and tempered with spices to create a stew. The dhokli, or wheat flour pieces, are made by kneading a dough of wheat flour, salt, and water, rolling it, and cutting into pieces.[3]

Some variations add peanuts. Other flavors in the dish can come from kokum, jaggery, and spices like cumin and asafoetida.[4]

References

  1. ↑ Kapoor, Sanjeev (2009). Dal & Kadhi. Popular Prakashan Pvt. Limited. p. 43. ISBN 9788179914151.
  2. ↑ Kumawat, Lovesh (2020). Cuisine. NotionPress. p. 110. ISBN 9781648501623.
  3. ↑ Aggarwal, Uma (2009). The Exquisite. Allied Publishers. p. 250. ISBN 9788184244748.
  4. ↑ Kapoor, Sanjeev (2009). Sanjeev Kapoor's TV Dinners. Popular Prakashan. p. 42. ISBN 9788179914038.
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