Dal Dhokli / Spicy Wheat Flour Sheets In Lentil Curry

Dal Dhokli / Spicy Wheat Flour Sheets In Lentil Curry is a delicious dish made using in houses in Gujarat by cooking spicy wheat flour sheets in the left over Gujarati dal. It is enjoyed piping hot with a dollop of ghee on it. It is a complete one meal dish with a balance of carbs and proteins. It can be carried in your lunch boxes. Just microwave before eating.

Course brunch, curry, dal, dinner, Main Dish, one meal dish

Cuisine Gujarati, Indian

Keyword arhardal, brunch, curry, curryleaves, dhokli, dinner, easy, gujarati, kids, leftoverdishes, lunch, lunchbox, onemealdish, splitpigeonpea, toordal, traditional, wheatfloursheets, wholewheatflour

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 607kcal

Ingredients

For Dhokli (Spicy Wheat Flour Sheets)

2 cup whole wheat flour
2 tsp oil
1 tsp red chili powder
1 tsp turmeric powder haldi
1/2 tsp cumin powder
1/4 tsp asafoetida hing
salt as per taste
water 1 cup approx
wheat flour for dusting

For Dal

1 cup toor dal arhar dal , split pigeon peas
2 tomatoes chopped
1 inch ginger grated
5 cup water or more if needed to adjust the consistency.
3 tbsp jaggery or to taste
1 tsp red chili powder
1 tsp pickle masala
1/2 tsp turmeric powder haldi
2 tsp coriander cumin powder dhania jeera powder
2 tbsp peanut
1 lemon juice
1 tbsp ghee leave some for serving

For tempering

4 tbsp oil
1 tsp mustard seeds rai
1 tsp cumin seeds jeera
4 cloves
1 cinnamon
2 red dry chili
1 tsp pickle masala
12 curry leaves
1/4 asafoetida hing

Instructions

For Dhokli (Spicy Wheat Flour Sheets)

In a mixing bowl add whole wheat flour, oil , salt, asafoetida, turmeric powder and red chili powder.
Mix well with your finger tips.
Now add water as needed and knead into a soft dough.
Put little oil and again gently knead the dough.
Cover and keep the dough aside till the dal is cooked or for 30 minutes.

For Dal

Wash and soak the toor dal/ arhar dal/split pigeon pea for 2 hours. Now after the dal is soaked well, put the dal in the pressure cooker pan and add chopped tomatoes and grated ginger. Put water around 2-3 cups to cook the dal. Close the pressure cooker with lid and pressure cook for 4-5 whistles on high heat and 2 whistles on low heat. Let the pressure cooker cook by itself.
Once the pressure cooker is cooled, open the lid and blend the dal with the stick blender till smooth.
Now put the blended dal in a big pot. Add around 5 -6 cups of water and add turmeric powder, red chili powder, coriander cumin powder, salt and pickle masala.
Add peanuts in it.
Add jaggery and mix well and put the dal to boil.
The dal is boiling.
Now prepare tadka (tempering). Heat oil in a small pan (vaghariyu). Add cloves and cinnamon.
Add mustard seeds, cumin seeds. When they crackle add dry red chili and curry leaves. Mix well.
Add asafoetida and pickle masala . Mix well.
Pour the tempering over the boiling dal.
Mix well and let the dal boil. Now simmer and let the dal boil.
Meanwhile while the dal is boiling make the dhokli. Make around 6 big balls from the dough. Take one ball on a board and flatten it and dust it with wheat flour.
With the help of rolling pin, roll into a very thin big circle of around 12 inch diameter. With a help of sharp knife or pizza cutter, cut the circle in small diamonds as shown or you can cut into squares. Remove the cut wheat sheets into a plate and dust the flour on top of the sheets. Similarly make wheat sheets with remaining balls.
Now put the cut diamonds into the boiling dal one by one. (the dal should be boiling otherwise the wheat sheets will stick with each other).
Add all the wheat sheets and let the dal boil for around 8-10 minutes or till the wheat sheets rise on the top of the dal. (If necessary add more water).
Add lemon juice and ghee and mix well. The dal dhokli is ready to serve.
Serve the piping hot dal dhokli with ghee and enjoy it hot!!.

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