The Rajasthani and Gujarati dish Daal Dhokli is prepared by boiling wheat flour pieces in a pigeon pea stew. Varanfal, or Chakolyaa in Marathi, is a similar preparation. While Dal Dhokli is loved equally in all three states, its origin remains a mystery. While many people believe that this meal was originated by the Marwaris who immigrated to Gujarat, others have a different story to tell. According to legend, prince Prithviraj Chauhan struggled to survive in his area after eloping with his love interest Samyogita. The Mughal rulers had him imprisoned, and most of his realm was under siege, preventing food from being brought in. While the kingdom's political situation was turbulent, the queen was looking forward to a large, nutritious lunch. This concerned the royal cook, who proceeded to stir everything in the kitchen together, resulting in the famous Dal Dhokli. Because there were no vegetables in the royal kitchen, Dal Dhokli was cooked entirely of leftover rotis, lentils, and a few common Indian spices and herbs.
Here is a quick recipe for Dal Dhokli that you can make for dinner-
Ingredients
- Toovar Dal
- Peanuts
- Wheat flour
- Ajwain
- Gram flour (besan)
- Turmeric
- Red chilli powder
- Coriander Powder
- Mustard seeds
- Cumin seeds
- Asafoetida
- Cumin seeds
- Curry leaves
- Dried red chillies
Directions
- Toovar dal should be rinsed under running water before being added to a pressure cooker. Close the lid and pressure cook it for 3 whistles over medium heat.
- Prepare the dough for the dhokli while the dal is cooking. In a wide-mouthed bowl, mix 1/2 cup wheat flour, chickpea flour, ajwain, 1/4 teaspoon turmeric powder, 1/2 teaspoon red chilli powder, 1/2 teaspoon coriander powder, 1 tablespoon oil, and salt. Add water in tiny amounts as needed and knead a firm but smooth dough (like paratha dough). Allow 10 minutes to settle before covering with a cloth.
- Transfer dal to a deep bowl or just keep it inside the cooker and blend it into a smooth puree using a hand blender or your laddle. Add 2-cups of water and blend again for 5-10 seconds.
- In a large kadai or pan, heat 2 tablespoons of oil over medium heat. Allow mustard seeds to sputter before adding them to the pan. Allow cumin seeds to sizzle before adding asafoetida, dry red chilli, and curry leaves. Mix in 1/4 teaspoon turmeric powder and 1/2 teaspoon red chilli powder till thoroughly mixed.
- Add 1 cup water, pureed dal, boiled peanuts, lemon juice, sugar, and salt Bring to a boil over medium heat, then reduce to a low simmer.
- Then for the Dhokli, make a small patty and diamond-like shape and put it in a pot of boiling dal, turn up the heat to medium, and cook for a minute or two. After 1-2 minutes, add the next batch of diamond-shaped pieces.
- Cook over medium heat, stirring occasionally, until the dhokli is no longer raw, about 8-10 minutes. Between stirrings, give it a good shake.
- Serve the Dal Dhokli with missi roti or rice and enjoy your authentic Gujarati dinner delicacies.
