Daal Dhokri - a traditional Gujarati bowl of comfort. The daal is made with the addition of vegetables (I used frozen peas and carrots) and the dhokri is basically a spiced chappati dough, which is rolled out, cut into diamonds and cooks in the simmering daal - a bit like an Indian pasta!
When I eat daal dhokri I am always reminded of my childhood and my mum making this dish; she would add in a handful of peanuts, and we would excitedly count who had got the most. We like to sprinkle something crunchy on top...either bombay mix, or even some crushed up crisps. In the same way as my mum does, I make a little extra dough and use this to cook some chappati's to serve with the daal dhokri.
The recipe below uses a pressure cooker to prepare the daal. If you do not have a pressure cooker, then soak the daal overnight, rinse and boil for about 20-30 minutes or until the daal is completely cooked. Then continue as below.
There are so many different steps to make this dish so it is pretty long-winded - I apologise! I have tried to make things as clear as possible but if you have any queries then please comment below and I will do my best to help you. Good luck!
When I eat daal dhokri I am always reminded of my childhood and my mum making this dish; she would add in a handful of peanuts, and we would excitedly count who had got the most. We like to sprinkle something crunchy on top...either bombay mix, or even some crushed up crisps. In the same way as my mum does, I make a little extra dough and use this to cook some chappati's to serve with the daal dhokri.
The recipe below uses a pressure cooker to prepare the daal. If you do not have a pressure cooker, then soak the daal overnight, rinse and boil for about 20-30 minutes or until the daal is completely cooked. Then continue as below.
There are so many different steps to make this dish so it is pretty long-winded - I apologise! I have tried to make things as clear as possible but if you have any queries then please comment below and I will do my best to help you. Good luck!
Recipe (serves 4):
Dhokri (includes 10 mini chappati's to serve):
2 cups wholewheat chappati flour
2 tbsp vegetable oil
1/2 tsp salt
Pinch cayenne pepper (or more to taste)
1/4 tsp ground turmeric (hardar)
1 tsp corriander and cumin powder (dhana jeeru)
1/2 tsp cumin (jeeru)
1/2 tsp carraway seeds (ajmo)
1 - 1.5 cups hot water
Daal:
1 tbsp vegetable oil
Pinch hardar
1/2 tsp salt
2/3 cup tuwer daal
2.5 cups boiling water
1 tbsp vegetable oil
1 tsp mustard seeds
1 tsp jeeru
1 stick cinnamon
3 cloves
1 thumb fresh ginger, grated
2 garlic cloves, finely sliced
2 medium carrots, peeled and finely diced
1 cup peas
Handful of peanuts (optional)
1 cup chopped tomatoes (I used tinned)
1 - 2 tsp sugar (to taste)
1 - 2 tsp salt (to taste)
Pinch cayenne pepper (or more to taste)
2 tsp dhana jeeru
3/4 tsp hardar
1/2 tsp garam masala
1 tbsp lemon juice
Method:
Dhokri (includes 10 mini chappati's to serve):
2 cups wholewheat chappati flour
2 tbsp vegetable oil
1/2 tsp salt
Pinch cayenne pepper (or more to taste)
1/4 tsp ground turmeric (hardar)
1 tsp corriander and cumin powder (dhana jeeru)
1/2 tsp cumin (jeeru)
1/2 tsp carraway seeds (ajmo)
1 - 1.5 cups hot water
Daal:
1 tbsp vegetable oil
Pinch hardar
1/2 tsp salt
2/3 cup tuwer daal
2.5 cups boiling water
1 tbsp vegetable oil
1 tsp mustard seeds
1 tsp jeeru
1 stick cinnamon
3 cloves
1 thumb fresh ginger, grated
2 garlic cloves, finely sliced
2 medium carrots, peeled and finely diced
1 cup peas
Handful of peanuts (optional)
1 cup chopped tomatoes (I used tinned)
1 - 2 tsp sugar (to taste)
1 - 2 tsp salt (to taste)
Pinch cayenne pepper (or more to taste)
2 tsp dhana jeeru
3/4 tsp hardar
1/2 tsp garam masala
1 tbsp lemon juice
Method:
- Place a pressure cooker on a medium-high heat
Add oil, salt, hardar, tuwer daal and hot water
Stir and seal the pressure cooker, placing the whistle on top - Cook the daal for 10 minutes - approximately 6 minutes (or 2 whistles) at a high heat, and then 4 minutes (possibly 1 more whistle) at a low heat
- Remove the pressure cooker from the heat and set aside to let the remaining steam escape naturally. Do NOT try to open the pressure cooker at this point!
- In a large bowl, mix together all of the dough ingredients EXCEPT for the hot water
Add 1 cup of water, mixing to bring together, and then gradually continue to add the water and mix into a soft smooth dough. You may not need to use all of the water - Knead for 3-5 minutes, shape into a ball and cover with a tea-towel. Set aside
- In a large, deep pan heat 1 tbsp vegetable oil on a high heat
Add rye and cover - wait for the rye to pop and then immediately add jeeru, cinammon, cloves and stir - Reduce the heat to medium, add garlic and ginger. Stir until the aromas are released
- Add carrots, peas, peanuts and stir for 2 minutes
- Add tomatoes and remaining spices EXCEPT for the garam masala and lemon
Stir and simmer on a medium-low heat - By this point, the pressure cooker should be safe to open. Remove the whistle and open the lid
Blend the daal with a hand blender until smooth - Add the daal to the tomato mixture and stir in 2 cups hot water. Turn heat to low and place lid on the pan
- Take one cup of dough and place to the side
- Take a handful of dough (about 2 golf-balls-worth!) and roll out into a chappati shape
Cut into diamonds - Remove the lid from the daal and turn the heat to medium
Add the cut diamonds into the daal, ensuring that they are not all in the same place
Stir and ensure that the daal is not sticking to the bottom of the pan - Repeat until the dough has been used up
Add 2 cups hot water, garam masala and lemon juice to the daal and stir - Place lid on the pan and simmer on a medium heat for 25 minutes - stirring regularly to ensure the daal is not sticking to the pan
- To make the chappati's, split the remaining dough into 10 pieces
- Roll one piece into a chappati
- Heat a frying pan on a medium heat and place chappati in the centre
Brush the top with vegetable oil and flip over
Brush the top with vegetable oil
When the underside is slightly charred, turn over and cook the other side - Remove and repeat for the remaining chappatis
- Serve the daal dhorki and chappati's with some crunchy bombay mix - or peanuts.
Tips:
For more recipe's, inspiration and general musings follow me on Instagram @jemplusthree
- If you don't want to have the extra chappati's on the side then you can either reduce the chappati flour by 3/4 of a cup before making the dough - or you can add the rest of the dough as dhokri into the daal. If you are going to add it into the daal, then be sure to add extra water to thin the daal and also a little more seasoning
For more recipe's, inspiration and general musings follow me on Instagram @jemplusthree
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