Wednesday, 6 June 2012

78. dal dokhri

So very much gujju

Dal dokhri is a common dish in most gujarati homes. The variations are endless. My Shardafoi would make it using papdi, lilva, tuvar, guvar, etc etc. My mum made our favourite which was with peas. She usually made this for dinner as a light meal. When I got married and came to Mombasa, dal dokhri took a whole new meaning. It was a wholesome meal accompanied with rice. So slowly, this version which I learnt from Nunu became my favourite also. Not saying I don't like the peas one. I simply like all the variations. This is Ajay's favourite dish. Sometimes Nunu would say 'lets make only dal dokhri for lunch instead of the full DBS affair. By the way DBS is a termed coined by Vibhabhabhi's brother Hemant to stand for dal, bhaat, shaak. Well whether you make DBS or dal dokhri the amount of time it takes is the same. Anyway, who said that yummy dishes could be prepared in a matter of seconds? All the ingredients mentioned are readily available in most Indian grocery shops, including the ready made dal masala powder or garam masala. The vegetables are just a rough guideline for you. Use whichever combination appeals to you the most.  Some like thick dokhri and other like it thin. 

updated on 21/09/2015











DAL DOKHRI
4 Servings

For the dal :
½ cup tuvar dal (split pigeon pea lentils)
5 cups water
 ¼ tsp turmeric powder
¼ tsp fenugreek seeds (methi)

For the tomato gravy :
1½ cups tomato puree
¼ tsp cinnamon powder
¼ tsp clove powder
¼ tsp dal masala powder or garam masala
¼ tsp red chilli powder
1 tsp coriander cumin powder (dhana jiru powder)
a pinch of asafoetida (hing)
¼ cup peanuts
3 tbsps grated jaggery (gur)
1 tbsp oil or ghee
8 peppercorns
6 cloves
1" cinnamon stick
3 pieces kokum
1 dry red chilli (optional)
1 tsp mustard seeds
¼ tsp fenugreek seeds (methi)
¼ tsp turmeric powder
1½ tsp salt
½ tsp green chilli paste
1 tsp ginger paste

½ cup peas
½ cup diced carrots (diced into pea size)
½ cup diced french beans
1 cup diced cluster beans (guvar)
½ cup cubed brinjal (cut into cubes bigger than pea size)
2 tbsps chopped fresh coriander

For the dokhri :
1 cup wholemeal flour (atta)
¼ tsp turmeric powder
¼ tsp red chilli powder
¼ tsp carom seeds (ajwain, ajmo)
¼ tsp salt
½ cup water
oil for greasing
  1. Wash the split pigeon pea lentils or dal 3 to 4 times under running water. Let it soak in 1 cup of warm water for 30 minutes. Use water from the measured 5 cups.
  2. In the meantime prepare the dough for the dokhri. Put the flour in a bowl. Add to it, the turmeric powder, chilli powder, salt and carom seeds. Mix well and form a soft dough using ½ cup water. Cover and leave the dough till required.
  3. Put the dal along with the water in a pressure cooker. Add 1 more cup of water from the measured amount. Add the ¼ tsp turmeric powder and fenugreek seeds to it. Close the lid and pressure cook the dal over medium heat for 3 whistles. If you don't have a pressure cooker, then you need to boil it in a saucepan till its done. More water will be required.
  4. To prepare the tomato gravy, heat ghee or oil in a pan. When it is hot, add cloves, cinnamon, peppercorns, kokum, mustard seeds, fenugreek seeds, dry chilli and peanuts. Saute for 1 minute. 
  5. Add the chilli and ginger paste. Mix well. Add dhana jiru, clove powder, cinnamon powder, hing, garam masala and red chilli powder. Stir and immediately add the tomato puree. Add jaggery and cook the puree over low heat till it becomes thick.
  6. Take a deep saucepan and a sieve. Pour the cooked dal into the sieve which is placed over the pan. With a big spoon, press the cooked dal through the sieve using the remaining measured water.
  7. Put the pan on medium heat. Add salt and heat the dal. When it is hot, add all the vegetables to it. Let it simmer over low heat.
  8. Divide the dokhri dough into 4 parts. Grease a big round tray or steel plate or the work top with oil. Grease the rolling pin too.Roll out one part of the dough into a thin circle. Cut the rolled chappati into 2" by 2" squares. Drop the dokhri or squares into the simmering dal. Repeat the procedure with the remaining 3 parts. Remember to grease the rolling pin and the plate or work top every time. Occasionally stir the dal gently.
  9. When all the dokhri is rolled out and put in the dal,  add the tomato gravy to it. Mix well and let it simmer over low heat for further 5 to 10 minutes.
  10. Garnish with fresh chopped coriander and serve with piping hot rice.
Tips :
  • If you don't have kokum then use about 2 to 3 tsps of lemon juice.
  • Adjust the taste of the dal dokhri according to your preference.
  • Do you have some left over dal. Then add the vegetables and dokhri and make it into dal dokhri.
  • Can use any peas, fresh pigeon peas, lilva, guvar etc on its own  to make the dal dokhri.
  • Dhana jiru is 1 part of dry coriander seeds and ¼ part cumin seeds. Roast them lightly and when cool, crush it into a powder.
  • Remember to grease the rolling pin and tray or steel plate properly if you want to roll out thin dokhris.
You may want to check out the following :

tuvar dal gujarati style

andhra style palak dal
mixed dal

2 comments:

  1. I love this dish.. been a long time since I made it. Very healthy and light meal.

    ReplyDelete
  2. Though I have tasted never made this at home.. Looks very delicious and will try soon.

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.

Wednesday, 6 June 2012

78. dal dokhri

So very much gujju

Dal dokhri is a common dish in most gujarati homes. The variations are endless. My Shardafoi would make it using papdi, lilva, tuvar, guvar, etc etc. My mum made our favourite which was with peas. She usually made this for dinner as a light meal. When I got married and came to Mombasa, dal dokhri took a whole new meaning. It was a wholesome meal accompanied with rice. So slowly, this version which I learnt from Nunu became my favourite also. Not saying I don't like the peas one. I simply like all the variations. This is Ajay's favourite dish. Sometimes Nunu would say 'lets make only dal dokhri for lunch instead of the full DBS affair. By the way DBS is a termed coined by Vibhabhabhi's brother Hemant to stand for dal, bhaat, shaak. Well whether you make DBS or dal dokhri the amount of time it takes is the same. Anyway, who said that yummy dishes could be prepared in a matter of seconds? All the ingredients mentioned are readily available in most Indian grocery shops, including the ready made dal masala powder or garam masala. The vegetables are just a rough guideline for you. Use whichever combination appeals to you the most.  Some like thick dokhri and other like it thin. 

updated on 21/09/2015











DAL DOKHRI
4 Servings

For the dal :
½ cup tuvar dal (split pigeon pea lentils)
5 cups water
 ¼ tsp turmeric powder
¼ tsp fenugreek seeds (methi)

For the tomato gravy :
1½ cups tomato puree
¼ tsp cinnamon powder
¼ tsp clove powder
¼ tsp dal masala powder or garam masala
¼ tsp red chilli powder
1 tsp coriander cumin powder (dhana jiru powder)
a pinch of asafoetida (hing)
¼ cup peanuts
3 tbsps grated jaggery (gur)
1 tbsp oil or ghee
8 peppercorns
6 cloves
1" cinnamon stick
3 pieces kokum
1 dry red chilli (optional)
1 tsp mustard seeds
¼ tsp fenugreek seeds (methi)
¼ tsp turmeric powder
1½ tsp salt
½ tsp green chilli paste
1 tsp ginger paste

½ cup peas
½ cup diced carrots (diced into pea size)
½ cup diced french beans
1 cup diced cluster beans (guvar)
½ cup cubed brinjal (cut into cubes bigger than pea size)
2 tbsps chopped fresh coriander

For the dokhri :
1 cup wholemeal flour (atta)
¼ tsp turmeric powder
¼ tsp red chilli powder
¼ tsp carom seeds (ajwain, ajmo)
¼ tsp salt
½ cup water
oil for greasing
  1. Wash the split pigeon pea lentils or dal 3 to 4 times under running water. Let it soak in 1 cup of warm water for 30 minutes. Use water from the measured 5 cups.
  2. In the meantime prepare the dough for the dokhri. Put the flour in a bowl. Add to it, the turmeric powder, chilli powder, salt and carom seeds. Mix well and form a soft dough using ½ cup water. Cover and leave the dough till required.
  3. Put the dal along with the water in a pressure cooker. Add 1 more cup of water from the measured amount. Add the ¼ tsp turmeric powder and fenugreek seeds to it. Close the lid and pressure cook the dal over medium heat for 3 whistles. If you don't have a pressure cooker, then you need to boil it in a saucepan till its done. More water will be required.
  4. To prepare the tomato gravy, heat ghee or oil in a pan. When it is hot, add cloves, cinnamon, peppercorns, kokum, mustard seeds, fenugreek seeds, dry chilli and peanuts. Saute for 1 minute. 
  5. Add the chilli and ginger paste. Mix well. Add dhana jiru, clove powder, cinnamon powder, hing, garam masala and red chilli powder. Stir and immediately add the tomato puree. Add jaggery and cook the puree over low heat till it becomes thick.
  6. Take a deep saucepan and a sieve. Pour the cooked dal into the sieve which is placed over the pan. With a big spoon, press the cooked dal through the sieve using the remaining measured water.
  7. Put the pan on medium heat. Add salt and heat the dal. When it is hot, add all the vegetables to it. Let it simmer over low heat.
  8. Divide the dokhri dough into 4 parts. Grease a big round tray or steel plate or the work top with oil. Grease the rolling pin too.Roll out one part of the dough into a thin circle. Cut the rolled chappati into 2" by 2" squares. Drop the dokhri or squares into the simmering dal. Repeat the procedure with the remaining 3 parts. Remember to grease the rolling pin and the plate or work top every time. Occasionally stir the dal gently.
  9. When all the dokhri is rolled out and put in the dal,  add the tomato gravy to it. Mix well and let it simmer over low heat for further 5 to 10 minutes.
  10. Garnish with fresh chopped coriander and serve with piping hot rice.
Tips :
  • If you don't have kokum then use about 2 to 3 tsps of lemon juice.
  • Adjust the taste of the dal dokhri according to your preference.
  • Do you have some left over dal. Then add the vegetables and dokhri and make it into dal dokhri.
  • Can use any peas, fresh pigeon peas, lilva, guvar etc on its own  to make the dal dokhri.
  • Dhana jiru is 1 part of dry coriander seeds and ¼ part cumin seeds. Roast them lightly and when cool, crush it into a powder.
  • Remember to grease the rolling pin and tray or steel plate properly if you want to roll out thin dokhris.
You may want to check out the following :

tuvar dal gujarati style

andhra style palak dal
mixed dal
Pin It

2 comments:

  1. I love this dish.. been a long time since I made it. Very healthy and light meal.

    ReplyDelete
  2. Though I have tasted never made this at home.. Looks very delicious and will try soon.

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.