Dal dhokli

Dal Dhokli is a traditional Indian dish, originating from the Gujarati and Rajasthani regions of India. It is a one-pot meal, combining elements of both dal (lentil soup) and dhokli (wheat flour dumplings).

Ingredients and Preparation

The primary ingredients in dal dhokli are toor dal (split pigeon peas), wheat flour, and a variety of spices. The dal is cooked until soft and then seasoned with turmeric, red chili powder, asafoetida, mustard seeds, cumin seeds, and curry leaves. The dhokli is made by kneading wheat flour with water, salt, and sometimes additional spices, then rolling it out and cutting it into small pieces. These pieces are then added to the dal and cooked until soft.

Variations

There are several regional variations of dal dhokli. In some parts of Gujarat, for example, jaggery is added to give the dish a sweet and tangy flavor. In Rajasthan, the dish is often made spicier and served with a side of yogurt to balance the heat.

Cultural Significance

Dal dhokli is often eaten for lunch or dinner and is considered a comfort food in many Indian households. It is also commonly served during festivals and other special occasions.

See Also

• List of Indian dishes
• Gujarati cuisine
• Rajasthani cuisine

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