Kathiyawadi Dal Dhokli
Kathiyawadi Dal Dhokli is a hearty one-pot meal where diamond-shaped wheat 'dhokli' are cooked right in the spiced lentil stew. It's a comforting Indian classic.
Ingredients
- 1 cup Toor dal
- 3 cups water (for pressure cooking dal)
- 0.75 teaspoon turmeric powder (for dal)
- 0.5 teaspoon salt (for dal)
- 2 tablespoons ghee
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 0.25 teaspoon asafoetida
- 10-12 curry leaves
- 1 medium onion, finely diced
- 1 inch ginger, grated
- 4 cloves garlic, minced
- 1 green chili, slit lengthwise
- 1 medium tomato, finely chopped
- 0.5 teaspoon turmeric powder (for masala)
- 1 teaspoon red chili powder
- 1.5 teaspoons coriander powder
- 0.5 teaspoon cumin powder
- 0.5 teaspoon garam masala
- 1 tablespoon jaggery, grated
- 2 tablespoons tamarind pulp
- 4 cups water (for simmering dhokli)
- 1 teaspoon salt (for dal gravy, adjust to taste)
- 1.5 cups whole wheat flour
- 0.5 teaspoon turmeric powder (for dhokli dough)
- 0.5 teaspoon red chili powder (for dhokli dough)
- 0.5 teaspoon salt (for dhokli dough)
- 2 tablespoons oil (for dhokli dough)
- 0.5 cup water (for dhokli dough, or as needed)
- 0.25 cup fresh cilantro, chopped (for garnish)
Instructions
- Wash 1 cup Toor dal thoroughly under running water. Add the washed dal, 3 cups water, 0.75 teaspoon turmeric powder, and 0.5 teaspoon salt to a pressure cooker. Cook for 3 whistles (approximately 10-12 minutes on Instant Pot, set to high pressure with natural release). Once cooled, mash the dal lightly with a spoon or whisk and set aside.
- In a large bowl, combine 1.5 cups whole wheat flour, 0.5 teaspoon turmeric powder, 0.5 teaspoon red chili powder, 0.5 teaspoon salt, and 2 tablespoons oil. Mix well. Gradually add 0.5 cup water and knead to form a stiff dough. Cover and let it rest for 15 minutes.
- Divide the dough into 3-4 equal portions. Roll each portion into a thin circle (like a chapati) using a little dry flour to prevent sticking. Cut the rolled dough into 1.5 inch diamond or square shapes using a knife. Keep them aside on a plate, ensuring they don't stick together.
- Heat 2 tablespoons ghee in a large pot or heavy-bottomed pan over medium heat. Add 1 teaspoon mustard seeds and let them splutter. Then add 1 teaspoon cumin seeds and 0.25 teaspoon asafoetida. Sauté for a few seconds.
- Add 10-12 curry leaves, 1 medium finely diced onion, 1 inch grated ginger, 4 cloves minced garlic, and 1 slit green chili. Sauté until the onion turns light golden brown, about 5-7 minutes.
- Add 1 medium finely chopped tomato and cook until it softens and the oil starts to separate, about 3-4 minutes.
- Stir in 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1.5 teaspoons coriander powder, 0.5 teaspoon cumin powder, and 0.5 teaspoon garam masala. Cook the spices for 1 minute, stirring constantly to prevent burning.
- Add the mashed Toor dal to the pot. Stir in 1 tablespoon grated jaggery and 2 tablespoons tamarind pulp. Mix everything well.
- Pour in 4 cups water and add 1 teaspoon salt. Bring the dal to a boil. Once boiling, gently add the prepared dhokli pieces one by one, stirring gently to prevent them from sticking together. Ensure all dhokli pieces are submerged in the dal.
- Reduce the heat to medium-low, cover the pot, and simmer for 15-20 minutes, or until the dhokli are fully cooked and tender. Stir occasionally to prevent sticking. The dal will thicken as the dhokli cook.
- Once the dhokli are cooked, remove the pot from heat. Transfer the Kathiyawadi Dal Dhokli to a serving bowl and garnish generously with 0.25 cup fresh chopped cilantro. Serve hot.