Dal Dhokli

Toor daal

Serves 4


  • Toor Dal: 1 cup soaked for 3 hours
  • Tomato: 1 small
  • Jaggery: 2 tbsp (Can be replaced with raw sugar)
  • Kokam Flower: 3 pieces
  • Aachar Masala/ Pickle Masala: 1/2 tsp
  • Red Chilli Powder: 2 tbsp or as required
  • Dhaniyajeera powder (Coriander & Cumin): 1.5 tsp
  • Garam Masala: 0.5 tsp
  • Turmeric Powder: 1/4 tsp
  • Salt: to taste
  • Peanuts: 10-15 pieces
  • Water: 4 Cups
  • Ghee: 1 tsp (Optional)
  • Coriander leaves: 5-6 sticks

For Tempering

  • Mustard Seeds: 1/2 tsp
  • Hing/Asafoetida: pinch
  • Curry Leave: 6-8 leaves
  • Cloves: 4-5 pieces
  • Red Chilli Powder: pinch (just for color)
  • Oil – 2tbsp

For Dhokli

  • Wheat Flour: 1 Cup
  • Turmeric: pinch
  • Red Chilli Powder: 1 tbsp
  • Hing/Asafoetida: pinch
  • Oil: 1/2 tbsp
  • Salt: To taste


Pressure cook soaked dal with salt until cooked well. Normally, after 3 whistles the dal should be cooked. Once cooker has cooled down, open it and blend the dal. Add aachar masala, red chilli powder, kokam, tomato, dhaniajeera powder, turmeric, garam masala, and jaggery to the dal. Boil on medium flame for 15 minutes. Add coriander leaves, ghee and let it boil for 5 more minutes.

Heat oil in tadka or tampering pan. Add mustard seeds and let them crackle, then add hing/Asafoetida, curry leaves and cloves. Switch off the stove and add red chilli powder to oil. Add mixture to dal. Cover dal for 5 minutes so that it absorbs the flavors from the oil.

Make firm dough by mixing wheat flour, red chilli powder, turmeric, salt, hing/Asafoetida and oil. Roll out thick rotis/flat bread and cut then into small squares.

In the meantime bring dal to boil and add the dhokli squares to dal. Once all the squares have been added close cooker lid and cook until 1 more whistle.

Dal Dhokli is ready to be served. Best served with a gallop of Ghee/Clarified Butter.

To view more recipes please visit Messy Cooking NZ


2 Comments Add yours

  1. mistimaan says:

    Nice recipe


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