{"id":85,"date":"2014-07-02T18:49:16","date_gmt":"2014-07-02T22:49:16","guid":{"rendered":"http:\/\/blog.thefoodstand.com\/2014\/07\/02\/daal-dhokli\/"},"modified":"2016-03-30T14:15:47","modified_gmt":"2016-03-30T18:15:47","slug":"daal-dhokli","status":"publish","type":"post","link":"https:\/\/blog.thefoodstand.com\/2014\/07\/02\/daal-dhokli\/","title":{"rendered":"Daal Dhokli &#8211; The Delicious Dish You Won&#8217;t Find at Most Indian Restaurants"},"content":{"rendered":"<p id=\"yui_3_17_2_1_1404249623890_17363\"><span><span style=\"font-size:13px\">My baby brother was a very finicky eater and liked to play with his food. The only dish he would enjoy eating was daal dhokli, a staple <a href=\"http:\/\/en.wikipedia.org\/wiki\/Gujarati_cuisine\" data-cke-saved-href=\"http:\/\/en.wikipedia.org\/wiki\/Gujarati_cuisine\" target=\"_blank\">Gujarati<\/a> (region in India) dish, and one you\u2019ll rarely find in a restaurant.<\/span><\/span><\/p>\n<p id=\"yui_3_17_2_1_1404249623890_17364\"><span><span style=\"font-size:13px\">Daal Dhokli is made of 2 components:<\/span><\/span><\/p>\n<p id=\"yui_3_17_2_1_1404249623890_17365\"><span><span style=\"font-size:13px\">1. Daal &#8211; a traditional lentil stew<\/span><\/span><\/p>\n<p id=\"yui_3_17_2_1_1404249623890_17366\"><span><span style=\"font-size:13px\">2. Dhokli &#8211; diamond-shaped steamed wheat tortilla (roti) pieces<\/span><\/span><\/p>\n<p>      <img src=\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/53b325bbe4b0fba60b7849ec\/1404249572651\/\/img.jpg\" alt=\"\"\/><\/p>\n<p id=\"yui_3_17_2_1_1404249623890_17367\"><span><span style=\"font-size:13px\">I got really excited when Rachna invited me over for a <a href=\"http:\/\/thefoodstand.com\" data-cke-saved-href=\"http:\/\/thefoodstand.com\" target=\"_blank\">Foodstand<\/a> daal dhokli dinner party. It had been a long time since I had this special dish. It was a wonderful evening reminiscing childhood memories with new friends and good conversations. She shared with me her mother\u2019s recipe for this one-pot-wonder, &nbsp;and I\u2019m sharing it with you below. Double the recipe and make a big pot for a dinner party to save leftovers for a hearty lunch the next day.<\/span><\/span><\/p>\n<div align=center><iframe loading=\"lazy\" width=\"420\" height=\"315\" src=\"\/\/www.youtube.com\/embed\/y6oTUCr7Jdk\" frameborder=\"0\" allowfullscreen><\/iframe><\/div>\n<h2><span>Daal Dhokli (serves 4 to 5)<\/span><\/h2>\n<p><span><span style=\"font-size:13px\">Time: 40-60 minutes<\/span><\/span><\/p>\n<h3>What you need:<\/h3>\n<p><em>Ingredients for the Daal (lentils)<\/em><\/p>\n<ul>\n<li><span><span style=\"font-size:13px\">1 cup Toovar Daal (aka &nbsp;arhar dal, tuvar dal, yellow split peas, tur dal and split pigeon pea)<\/span><\/span><\/li>\n<li><span><span style=\"font-size:13px\">2-3 tbsp unsalted peanuts<\/span><\/span><\/li>\n<li><span><span style=\"font-size:13px\">2 tbsp <a href=\"http:\/\/en.wikipedia.org\/wiki\/Ghee\">ghee<\/a> (or oil of your choice)<\/span><\/span><\/li>\n<li><span><span style=\"font-size:13px\">1-2 chopped tomatoes<\/span><\/span><\/li>\n<li><span><span style=\"font-size:13px\">\u00bd tsp fresh green chili<\/span><\/span><\/li>\n<li><span><span style=\"font-size:13px\">1 tsp ginger<\/span><\/span><\/li>\n<li><span><span style=\"font-size:13px\">\u00bd tsp chili powder<\/span><\/span><\/li>\n<li><span><span style=\"font-size:13px\">\u00bc tsp turmeric<\/span><\/span><\/li>\n<li><span><span style=\"font-size:13px\">\u00bc tsp garam masala powder<\/span><\/span><\/li>\n<li><span><span style=\"font-size:13px\">5 tbsp lemon juice<\/span><\/span><\/li>\n<li><span><span style=\"font-size:13px\">salt to taste<\/span><\/span><\/li>\n<li><span><span style=\"font-size:13px\">few fresh sprigs of cilantro (coriander)<\/span><\/span><\/li>\n<\/ul>\n<p><span><em>Ingredients for the Dhokli (whole-wheat roti)<\/em><\/span><\/p>\n<ul>\n<li><span><span style=\"font-size:13px\">2 cups of whole-wheat flour (flour of your choice)<\/span><\/span><\/li>\n<li><span><span style=\"font-size:13px\">2 tbsp coconut oil room temp (oil of your choice)<\/span><\/span><\/li>\n<li><span><span style=\"font-size:13px\">\u00bc tsp of turmeric<\/span><\/span><\/li>\n<li><span><span style=\"font-size:13px\">\u00bc tsp chili powder<\/span><\/span><\/li>\n<li><span><span style=\"font-size:13px\">\u00bc tsp cumin powder<\/span><\/span><\/li>\n<li><span><span style=\"font-size:13px\">Salt<\/span><\/span><\/li>\n<li><span><span style=\"font-size:13px\">Water<\/span><\/span><\/li>\n<\/ul>\n<p><span><em>Spices for <a target=\"_blank\" href=\"http:\/\/en.wikipedia.org\/wiki\/Chaunk\">Vaghaar (Tempering)<\/a>:<\/em><\/span><\/p>\n<ul>\n<li><span><span style=\"font-size:13px\">\u00bc tsp mustard seeds<\/span><\/span><\/li>\n<li><span><span style=\"font-size:13px\">\u00bc tsp cumin seeds<\/span><\/span><\/li>\n<li><span><span style=\"font-size:13px\">\u00bc tsp fenugreek seeds<\/span><\/span><\/li>\n<li><span><span style=\"font-size:13px\">1\/4 tsp <a target=\"_blank\" href=\"http:\/\/en.wikipedia.org\/wiki\/Asafoetida\">asafoetida (hing)<\/a><\/span><\/span><\/li>\n<li><span><span style=\"font-size:13px\">2 cloves<\/span><\/span><\/li>\n<li><span><span style=\"font-size:13px\">2 red chilies<\/span><\/span><\/li>\n<\/ul>\n<p><span><em>Supplies:<\/em><\/span><\/p>\n<ul>\n<li><span><span style=\"font-size:13px\">Steam cooker or rice cooker<\/span><\/span><\/li>\n<li><span><span style=\"font-size:13px\">Wooden board<\/span><\/span><\/li>\n<li><span><span style=\"font-size:13px\">Rolling pin<\/span><\/span><\/li>\n<li><span><span style=\"font-size:13px\">Large pot<\/span><\/span><\/li>\n<li><span><span style=\"font-size:13px\">Tiny pot<\/span><\/span><\/li>\n<li><span><span style=\"font-size:13px\">Pizza knife<\/span><\/span><\/li>\n<\/ul>\n<h3>Making the meal (You\u2019ll be multitasking!)<\/h3>\n<p><em>Start by steaming the daal:<\/em><\/p>\n<ul>\n<li>\n<p><span><span style=\"font-size:13px\">Wash and soak daal with peanuts (at least 20 minutes, up to overnight)<\/span><\/span><\/p>\n<\/li>\n<li>\n<p><span><span style=\"font-size:13px\">Put daal and peanuts into a steam cooker or rice cooker with ~2 cups of water plus some salt<\/span><\/span><\/p>\n<\/li>\n<li>\n<p><span><span style=\"font-size:13px\">Steam (~30 minutes in rice cooker) until the daal is cooked and mushy<\/span><\/span><\/p>\n<\/li>\n<\/ul>\n<p><em>While the daal is steaming, prepare the dough for the dhokli:<\/em><\/p>\n<ul>\n<li>\n<p><span><span style=\"font-size:13px\">Mix all ingredients in a bowl<\/span><\/span><\/p>\n<\/li>\n<li>\n<p><span><span style=\"font-size:13px\">Add a little water and knead so that the dough feels like putty (not too soft or hard)<\/span><\/span><\/p>\n<\/li>\n<li>\n<p><span><span style=\"font-size:13px\">Knead the dough for at least 5 minutes to ensure is mixed thoroughly, cover it and set aside<\/span><\/span><\/p>\n<\/li>\n<\/ul>\n<p><em>While the dough is resting, start boiling the daal:<\/em><\/p>\n<ul>\n<li>\n<p><span><span style=\"font-size:13px\">Transfer the steamed daal and peanuts into a big pot<\/span><\/span><\/p>\n<\/li>\n<li>\n<p><span><span style=\"font-size:13px\">Add at least 2 parts water to 1 part daal and start boiling on high heat<\/span><\/span><\/p>\n<\/li>\n<li>\n<p><span><span style=\"font-size:13px\">Add tomatoes, green chili, ginger, and all spices (except garam masala)<\/span><\/span><\/p>\n<\/li>\n<li>\n<p><span><span style=\"font-size:13px\">Keep the daal boiling (stir occasionally), for approximately 10 minutes<\/span><\/span><\/p>\n<\/li>\n<\/ul>\n<p><em>Make the dhokli, while the daal is boiling:<\/em><\/p>\n<p>      <img src=\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/53b32358e4b056a5b6792219\/1404248943341\/dough+balls.JPG\" alt=\"\"\/><\/p>\n<p>      <img src=\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/53b32383e4b056a5b679226d\/1404249054724\/Roti+cutting.JPG\" alt=\"\"\/><\/p>\n<p>      <img src=\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/53b32470e4b02c36690568c8\/1404249194572\/\/img.jpg\" alt=\"\"\/><\/p>\n<ul id=\"yui_3_17_2_1_1404249753098_16073\">\n<li>\n<p><span><span style=\"font-size:13px\">Roll the dough into several munchkin-sized balls<\/span><\/span><\/p>\n<\/li>\n<li>\n<p><span><span style=\"font-size:13px\">Roll the ball into a circle using your rolling pin (sprinkle flour on the board and dough to make sure the dough doesn\u2019t stick)<\/span><\/span><\/p>\n<\/li>\n<li>\n<p><span><span style=\"font-size:13px\">Keep it thicker than a tortilla or roti<\/span><\/span><\/p>\n<\/li>\n<li>\n<p><span><span style=\"font-size:13px\">Cut squares or diamond-shapes with your pizza knife<\/span><\/span><\/p>\n<\/li>\n<li>\n<p><span><span style=\"font-size:13px\">Drop the cut up roti into the boiling daal pot as you make each one<\/span><\/span><\/p>\n<\/li>\n<li>\n<p><span><span style=\"font-size:13px\">Let the dhokli cook, stir every 2-3 minutes for 15 minutes<\/span><\/span><\/p>\n<\/li>\n<li>\n<p><span><span style=\"font-size:13px\">Add lemon juice and garam masala when the dhokli is nearly cooked (you\u2019ll know the dhokli is cooked in the same way you know pasta is cooked)<\/span><\/span><\/p>\n<\/li>\n<\/ul>\n<p>      <img src=\"http:\/\/static1.squarespace.com\/static\/52c58dfae4b042338f2e2887\/53552ffde4b0c67c912fbd13\/53b32553e4b05dcddc56d79c\/1404249427582\/vaghaar.JPG\" alt=\"\"\/><\/p>\n<p><em>Top off your daal dhokli pot with a vaghaar<\/em><\/p>\n<ul>\n<li>\n<p><span><span style=\"font-size:13px\">In a small pot add a little oil of your choice to high heat<\/span><\/span><\/p>\n<\/li>\n<li>\n<p><span><span style=\"font-size:13px\">Add vaghaar spices except the hing<\/span><\/span><\/p>\n<\/li>\n<li>\n<p><span><span style=\"font-size:13px\">Let the spices make a popping noise, then quickly add the hing<\/span><\/span><\/p>\n<\/li>\n<li>\n<p><span><span style=\"font-size:13px\">Immediately pour the contents of the pot on top of the daal dhokli pot<\/span><\/span><\/p>\n<\/li>\n<li>\n<p><span><span style=\"font-size:13px\">Stir for a bit and serve<\/span><\/span><\/p>\n<\/li>\n<\/ul>\n<p><span>Enjoy this wonderful Gujarati dish garnished with a bit of cilantro (coriander) leaves!<\/span><\/p>\n<p>\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My baby brother was a very finicky eater and liked to play with his food. The only dish he would enjoy eating was daal dhokli, a staple Gujarati (region in India) dish, and one you\u2019ll rarely find in a restaurant. Daal Dhokli is made of 2 components: 1. Daal &#8211; a traditional lentil stew 2. Dhokli &#8211; diamond-shaped steamed wheat tortilla (roti) pieces I got really excited when Rachna invited me over for a Foodstand daal dhokli dinner party. It had been a long time since I had this special dish. It was a wonderful evening reminiscing childhood memories with new friends and good conversations. She shared with me her mother\u2019s recipe for this one-pot-wonder, &nbsp;and I\u2019m sharing it with you below. Double the recipe and make a big pot for a dinner party to save leftovers for a hearty lunch the next day. Daal Dhokli (serves 4 to 5) Time: 40-60 minutes What you need: Ingredients for the Daal (lentils) 1 cup Toovar Daal (aka &nbsp;arhar dal, tuvar dal, yellow split peas, tur dal and split pigeon pea) 2-3 tbsp unsalted peanuts 2 tbsp ghee (or oil of your choice) 1-2 chopped tomatoes \u00bd tsp fresh green chili 1 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[48],"tags":[],"_links":{"self":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/85"}],"collection":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/comments?post=85"}],"version-history":[{"count":1,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/85\/revisions"}],"predecessor-version":[{"id":1121,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/posts\/85\/revisions\/1121"}],"wp:attachment":[{"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/media?parent=85"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/categories?post=85"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thefoodstand.com\/wp-json\/wp\/v2\/tags?post=85"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}