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Dal Dhokli Yum
Dal dhokli is a filling one pot meal where dhoklis aka Indian style wheat pasta 🙂 are simmered in dal until cooked through.
Dal Dhokli
Course main course
Cuisine north indian
Prep Time
10 minutes

Cook Time
30 minutes
Servings
serving
Ingredients
For Dhokli:
  • 1 cup Wheat flour Atta /
  • ½ ~ 1 tsps Chili powder Red (adjust as per taste)
  • ¼ tsp Turmeric
  • ½ tsp cumin Ground
  • ½ tsp seeds Carom
  • 1 tbsp Oil
  • To taste Salt
For Dal:
  • ½ cup Toor Dal
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 1 Tomato Medium , chopped
  • 1 tsp Chili powder Red
  • ½ tsp Turmeric
  • ½ tsp Coriander Ground
  • ½ tsp Cumin Ground
  • 1/8 tsp Asafoetida / Hing
  • 8 ~ 10 Curry leaves
  • 1 tbsp Oil
  • To taste Salt
For Serving:
  • Onion As needed , finely chopped
  • Cilantro As needed , finely chopped
  • 1 Lemon
  • Sev As needed Thin
Course main course
Cuisine north indian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
serving
Ingredients
For Dhokli:
  • 1 cup Wheat flour Atta /
  • ½ ~ 1 tsps Chili powder Red (adjust as per taste)
  • ¼ tsp Turmeric
  • ½ tsp cumin Ground
  • ½ tsp seeds Carom
  • 1 tbsp Oil
  • To taste Salt
For Dal:
  • ½ cup Toor Dal
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • 1 Tomato Medium , chopped
  • 1 tsp Chili powder Red
  • ½ tsp Turmeric
  • ½ tsp Coriander Ground
  • ½ tsp Cumin Ground
  • 1/8 tsp Asafoetida / Hing
  • 8 ~ 10 Curry leaves
  • 1 tbsp Oil
  • To taste Salt
For Serving:
  • Onion As needed , finely chopped
  • Cilantro As needed , finely chopped
  • 1 Lemon
  • Sev As needed Thin
Dal Dhokli
Instructions
Make Dhokli:
  1. In a medium bowl, combine wheat flour, red chili powder, turmeric, carom seeds, ground cumin, oil and salt. Add just enough water to make a stiff and smooth dough.
  2. Divide the dough into small balls and flatten them into discs making sure to keep the thickness even. Place the dhokli on a plate and keep covered with a clean kitchen towel until ready to use.
Make Dal:
  1. Pressure cook dal until tender and mushy.
  2. Heat oil in a saucepan, add mustard seeds, cumin seeds and asafoetida; when the seeds start to splutter, add the curry leaves and tomato. Cook till the tomato turns mushy.
  3. Add red chili powder, ground cumin, ground coriander and turmeric. Mix well and add the cooked dal and enough water to get a thin consistency.
  4. Season with salt and bring the dal to a boil.
  5. Once the dal is boiling, gently add the dhoklis, lower the heat to a simmer and cook dhoklis for 15~20 minutes or until cooked through. To check if the dhoklis are cooked, remove one from the dal and cut it, if still raw in the middle, simmer a little longer, if it looks cooked, then it’s done.
  6. Serve warm with chopped cilantro, onions, sev and lemon juice.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 64.

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